Bar-ware Question

[SvilleKid]

The more air space you have in a bottle of bourbon, the faster it will oxidize and go down hill. If you don't buy this fact, take your mostly empty bottle of bourbon, and let it sit for 4-6 weeks. Then try it against a fresh opened bottle of the same bourbon. You will quickly throw the old out. That is the reason it is recommended that when you near the end of a bottle of bourbon, either drink it quickly, or have some friends over to help finish it off quickly.

Because of this reaction, I usually only open and finish one bottle of bourbon at a time. And I don't storing it long-term in anything that allows more air space than necessary (this would include a decanter).

Originally Posted by SvilleKid

The more air space you have in a bottle of bourbon, the faster it will oxidize and go down hill. If you don't buy this fact, take your mostly empty bottle of bourbon, and let it sit for 4-6 weeks. Then try it against a fresh opened bottle of the same bourbon. You will quickly throw the old out. That is the reason it is recommended that when you near the end of a bottle of bourbon, either drink it quickly, or have some friends over to help finish it off quickly.

Because of this reaction, I usually only open and finish one bottle of bourbon at a time. And I don't storing it long-term in anything that allows more air space than necessary (this would include a decanter).

Thanks for the info Sville, and I am a fan of your Avatars as well...

so would the same go for the air in the bottle? would it then not make sense to put your sprite in whichever vessel that has less air-space?

[SvilleKid]

Originally Posted by Robulous78

Thanks for the info Sville, and I am a fan of your Avatars as well...

so would the same go for the air in the bottle? would it then not make sense to put your sprite in whichever vessel that has less air-space?

It would make sense to me. I think some bottlers flush their bottles with a heavy gas before filling, so there is minimal oxygen in the "dead" space until the bottle is opened. I drink slowly, and can take many months to finish a bottle of bourbon. People that consume faster probably have little to worry about.

An interesting discussion on leaded decanters is here:

http://www.thenibble.com/reviews/mai...ad-crystal.asp

I was surprised at how fast the lead can leech into the drink!

Originally Posted by SvilleKid

The more air space you have in a bottle of bourbon, the faster it will oxidize and go down hill. If you don't buy this fact, take your mostly empty bottle of bourbon, and let it sit for 4-6 weeks. Then try it against a fresh opened bottle of the same bourbon. You will quickly throw the old out. That is the reason it is recommended that when you near the end of a bottle of bourbon, either drink it quickly, or have some friends over to help finish it off quickly.

Because of this reaction, I usually only open and finish one bottle of bourbon at a time. And I don't storing it long-term in anything that allows more air space than necessary (this would include a decanter).

I assume you are a drinker of finer libations then I am... is this just a measure to safeguard your top shelf sprites or would this make a difference with my Maker's Mark as well?

[SvilleKid]

Originally Posted by Robulous78

I assume you are a drinker of finer libations then I am... is this just a measure to safeguard your top shelf sprites or would this make a difference with my Maker's Mark as well?

Oxidation will effect Marker's Mark just like it will Pappy Van Winkle. It's more of a time thing, I understand. I guess I should consider the immortal words of Don Henley, who sang "(I) You must not be drinkin' enough", and drink more/faster!!!

Originally Posted by SvilleKid

Oxidation will effect Marker's Mark just like it will Pappy Van Winkle. It's more of a time thing, I understand. I guess I should consider the immortal words of Don Henley, who sang "You must not be drinkin' enough", and drink more/faster!!!

Sounds like a good method to me...

So guys... next question... when making mixed drinks, do you find that the liqueur's your use make a vast difference in the taste of the drink? or because it is mixed do you take the cheaper way out... for instance...

Cointreau versus Orange Schnapps ?

Discuss...

[pnoon]

Originally Posted by Robulous78

Sounds like a good method to me...

So guys... next question... when making mixed drinks, do you find that the liqueur's your use make a vast difference in the taste of the drink? or because it is mixed do you take the cheaper way out... for instance...

Cointreau versus Orange Schnapps ?

Discuss...

It's liquor - not liquer. Big difference.

Better ingredients = better cocktail. Simple.

Originally Posted by pnoon

It's liquor - not liquer. Big difference.

Better ingredients = better cocktail. Simple.

Thanks for the info Peter,

I thought Liquor was for your main spirits like Vodka, Whiskey, Rum, Tequila ect... and that Liquer was for flavored spirits and after dinner drinks such as Schnapps, B&B, Drambuie ect...

Have I been wrong this entire time?

[pnoon]

Originally Posted by Robulous78

Thanks for the info Peter,

I thought Liquor was for your main spirits like Vodka, Whiskey, Rum, Tequila ect... and that Liquer was for flavored spirits and after dinner drinks such as Schnapps, B&B, Drambuie ect...

Have I been wrong this entire time?

No. You got it right. It looks like I misunderstood your post.
Probably because I rarely make cocktails with liquers.

Generally, liquers are a bit lower in alcohol, too.

[SvilleKid]

Originally Posted by pnoon

It's liquor - not liquer. Big difference.

Better ingredients = better cocktail. Simple.

Peter has it 1000% here. Even with Liqueurs, the quality matters! Worse mistake I made one time was substituting a cheap Amaretto instead of using the good stuff. Taste was off, from the start. About the only time I substitute for a cheaper liqueur is cooking, where the alcohol and majority of the taste is either burned/heated away, or overpowered by stronger tastes in the dish.