Quote:
Originally Posted by Evonnida
On a side note, does anyone decant their scotch?
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I'm not really sure when this would be an advantage as the point of decanting is to either aerate the decanted or separate out sediment (or both). Sediment should never be a problem with whisky and aeration will pre-maturely age the whisky by loosing much the aromatics and with it the whisky's character. That's the same reason you don't want to let a bottle sit for a long time at 50% or less volume.
Decanting might be an advantage if you were hosting a large tasting or event where you could reasonable expect the entire bottle to be consumed over the period of a few days but I probably wouldn't do it otherwise. Whisky also naturally self-decants when you use a proper tulip or thistle shaped glass, and that glass also allows you to nose the aromatics which are just as good (and IMHO often better) as the tasting of the actual liquid
