tag:blogger.com,1999:blog-840930092789285091.post8372754848072832237..comments2024-03-19T20:31:23.141-05:00Comments on The Chuck Cowdery Blog: Can Whiskey 'Go Bad'?Chuck Cowderyhttp://www.blogger.com/profile/12191121480961526039noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-840930092789285091.post-3087804673122802142019-01-05T16:01:06.470-06:002019-01-05T16:01:06.470-06:00At the house I lived in before I've left about...At the house I lived in before I've left about little more than a shot out overnight in a glass and it seemed to turn very cloudy but where I'm at now I've done it a few times and it seems to be just fine still has the same kick and coloras if I just poured it why is thatAnonymoushttps://www.blogger.com/profile/08697740344718155601noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-37771239860107048192016-03-22T10:25:26.170-05:002016-03-22T10:25:26.170-05:00Sandylee -- Are there any Whiskey-related groups i...Sandylee -- Are there any Whiskey-related groups in your area? You can check on Facebook. <br /><br />Selling whiskey on the black market is a shady deal. But perhaps if you donated the whiskey, they could do something nice for you in return? I'm part of a few groups in Washington, DC, and would go bananas if I got my hands on some 50 year old bottles. Even if they're common expressions like Jim Beam, Dewar's or Jack Daniel's, it would be wonderful to do a tasting comparing the old and new expressions to see how it has changed over the years.akendeallhttps://www.blogger.com/profile/09297388366443459670noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-46124468429542986982016-03-17T15:25:28.528-05:002016-03-17T15:25:28.528-05:00Whiskey doesn't age in the bottle nor, if it i...Whiskey doesn't age in the bottle nor, if it is well sealed, does it deteriorate. It is complicated to sell, since such sales are illegal, but you can feel free to drink it or give it away.Chuck Cowderyhttps://www.blogger.com/profile/12191121480961526039noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-81437104931688967822016-03-17T07:00:51.145-05:002016-03-17T07:00:51.145-05:00Chuck my mother has bottles of whiskey in her base...Chuck my mother has bottles of whiskey in her basement that are unopened. This is whiskey that my father had bought in beautiful bottles. My father passed away in 1969 so this whiskey is at least 47-50 years old. The bottles are all on the shelf at the back of a bar. <br />She will be 94 years old in October and is now ready to get rid of things before she goes. My sister and I are wondering if this is any good and if it is worth anything? How would we dispose of the whiskey other than dumping it out?sandyleehttps://www.blogger.com/profile/03986470465865036071noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-11532013666031280772016-03-15T17:26:35.136-05:002016-03-15T17:26:35.136-05:00Curt and Stacy mentioned having terrible OGD114. I...Curt and Stacy mentioned having terrible OGD114. I had an Old Taylor 200ml(with a screw cap not a cork) from 1979 that showed a similar bland nose and putrid moldy basement taste. My bottle was from National Distillers and if both Curt and Stacy had older OGD114 those would be from National Distillers too. Tim mentioned the Cork Taint creates a moldy taste.<br /><br />Cork Taint can be used to describe many imperfections, especially with wine. The most common form of Cork Taint is the formation of the compound TCA, which is formed when airborne fungi combine with chlorophenol(found in bleach). Perhaps ND has some issues in production, perhaps through the use of bleach for sterilization in the bottling process.Bennynoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-61279353252536589292016-03-15T02:41:49.110-05:002016-03-15T02:41:49.110-05:00My bottles are standing upright, no contact with c...My bottles are standing upright, no contact with cork. I actually also can't imagine my wife tampering with my whiskey... it's a mystery. After checking my bottles this evening, I found 2 bourbons, 1 tequila and 1 gin to be undrinkable now - sour to the point of vinegar. So it's not the bourbon itself, but a general contamination of my home bar. I've researched a bit, but can't find any other report regarding this. Too bad.schlimmerdursthttp://schlimmerdurst.netnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-11551594864902572772016-03-14T18:02:25.514-05:002016-03-14T18:02:25.514-05:00Whiskey won't turn into vinegar. You say '...Whiskey won't turn into vinegar. You say 'spirits rack.' You're not allowing the liquid to be in contact with the cork, are you? (That would be bad.) Is it possible someone has tampered with it?Chuck Cowderyhttps://www.blogger.com/profile/12191121480961526039noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-6320492167447128792016-03-14T17:46:15.321-05:002016-03-14T17:46:15.321-05:00Hi, currently I have a problem with a Bourbon. I b...Hi, currently I have a problem with a Bourbon. I bought it half a year ago, and, because I have a somewhat large spirits rack, I only consumed about one quarter of the bottle. Now I wanted to have a dram of it, and it had a horrible, sour, vinegar taste to it - absolutely undrinkable, not bland or any other taste change that you described so far. As I said, vinegar. To make things worse, it looks as if another bourbon, standing next to this bad bottle, begins to smell sour as well. Has any of you ever encountered that?schlimmerdursthttp://schlimmerdurst.netnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-53993227910011270212015-09-26T19:01:27.803-05:002015-09-26T19:01:27.803-05:00I can't speak for any other kind of bottler, b...I can't speak for any other kind of bottler, but bourbon makers do not inject nitrogen into their bottles when filling them. What is in the bottle's 'air space' is plain old air.Chuck Cowderyhttps://www.blogger.com/profile/12191121480961526039noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-26060283405667499982015-09-26T17:49:06.341-05:002015-09-26T17:49:06.341-05:00Funny stuff about some of these posts being "...Funny stuff about some of these posts being "wrong". This in an industry that uses the term "angels share" as the only definitive description of the cause and effect of h20 and ethanol vapor exchange and loss.<br /><br />Barrel maturation holds in most vapor but of course loses some every day. The outward vapor pressure of the expanding ethanol ( more volatile than air at any temperature) keeps most O2 out of the equation, but some gets through. This typically at night when the barrel cools and creates a bit of vacuum.<br /><br />The next day it's repeated but again the maturation process of the wood, char, vanillin's, etc counteract the negative and dilutive effect of oxidization. <br /><br />The nitrogen in the bottling line keeps the O2 out until opened, but once opened, as previously mentioned, there is no "maturation offset" against O2 contamination thereafter. So it off-gasses, and oxidizes over time. <br /><br />When you pour, do so gently, don't splash it around and subject the liquid left in the bottle to an undue amount of surface interaction with O2. Also by gently pouring you will maintain some Ethanol vapor in the bottle, that will help to suppress the negative effects of O2. <br /><br />But for the love of god man, drink it. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-21708620132875447462015-09-25T14:42:20.151-05:002015-09-25T14:42:20.151-05:00As with my comment to Aaron, I don't think you...As with my comment to Aaron, I don't think you have to be that fussy, but I assume it will work.Chuck Cowderyhttps://www.blogger.com/profile/12191121480961526039noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-30932266902762172552015-09-25T14:39:14.469-05:002015-09-25T14:39:14.469-05:00What about using something such as Private Preserv...What about using something such as Private Preserve, that is often used with wine? I've seen at least one you tuber suggest it... Anonymoushttps://www.blogger.com/profile/13251430098963058567noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-71572295692556789532015-09-25T13:53:33.080-05:002015-09-25T13:53:33.080-05:00Aaron, whiskey isn't that delicate. Your syste...Aaron, whiskey isn't <i>that</i> delicate. Your system sounds fine.Chuck Cowderyhttps://www.blogger.com/profile/12191121480961526039noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-43733108563607485962015-09-25T13:00:06.774-05:002015-09-25T13:00:06.774-05:00Just a note about my comments policy. I clear ever...Just a note about my comments policy. I clear every comment unless it's spam, offensive, or libelous. I don't judge accuracy. I mention this because quite a few of the comments in this thread are wrong. Please don't assume that just because I cleared something to post here, it is factually accurate. I don't have the resources to correct every mistake. I have enough to do correcting my own mistakes. Just don't assume something is right because somebody said it here.<br /><br />How skeptical you need to be of what I write is also something you'll have to judge for yourself. I try to get it right. Trust but verify.Chuck Cowderyhttps://www.blogger.com/profile/12191121480961526039noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-73994410997150234522015-09-25T10:15:24.891-05:002015-09-25T10:15:24.891-05:00Jake, thanks for that information. Would not have...Jake, thanks for that information. Would not have thought of that, but sounds reasonable. Curthttps://www.blogger.com/profile/04910025610707543893noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-7161506686808336962015-09-25T09:18:32.194-05:002015-09-25T09:18:32.194-05:00Hello everyone,
I have a large decanter in which...Hello everyone, <br /><br />I have a large decanter in which I conduct 'vatting' experiments, like the ones mentioned in Bourbon County Reader. This is a great way for me to avoid keeping the small 'swaller' of whiskey at the bottom of the bottle. Rather, I use them in my fine blended whisky, which helps me evaluate the influences of different types of whiskey -- malt, bourbon, rye, blended, grain, &c. <br /><br />I thought it was a good solution to the oxygenation problem until reading this post. There is usually a small surface-area to the whiskey, as I try to keep it up around the neck. That is, unless I have company, because it is quite a complex whiskey as you might guess and it's a great conversation starter among whiskey lovers. <br /><br />Unfortunately, it only has a crystal stopper. I do notice vapor drops on the sides of the vessel, occasionally -- usually on a hot day. I am often adding to the container, and swirl it around often. <br /><br />Can you please advise? Is swirling actually adding more oxygen? I'd never thought of this before. So far, the contents have tasted great. There's probably about 800-1000 ML in the container, presently. <br /><br />Thank you. <br />Aaronakendeallhttps://www.blogger.com/profile/09297388366443459670noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-68680077846632580652015-09-25T00:34:27.694-05:002015-09-25T00:34:27.694-05:00Anonymous: I would absolutely blame the cat. I ha...Anonymous: I would absolutely blame the cat. I have two cats who between them know how to turn on the stove, so I don't put much of anything past them. Given the difference in manipulation required, blame the **hole(s). <br /><br />At least a knocked over glass of whiskey is less apt to wake you up as you attempt to fall asleep (personal experience here; though also, to misquote Inglourious Basterds: "There's a special rung in hell reserved for people who waste good [whiskey]. Seeing as how I may be rapping on the door momentarily..."), I can't say I've ever left a glass for the boys to knock over.<br /><br />Besides kitty interference, I haven't tried letting any whiskey sit out overnight (blame negative tendencies if you must), and am not about to start. I have a few cocktails aging in mason jars with JD woodchips, but those can't count negatively against me (Negroni and Manhattan with Templeton). At least a month until those are done. Might try it soonish though with a Buffalo Trace, just as an experiment. With the glass set solidly way from feline interference.Matthttps://www.blogger.com/profile/01787322821595141273noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-31719757749866646682015-09-24T21:35:49.460-05:002015-09-24T21:35:49.460-05:00Nitrogen keeps it good, O2 makes it oxidize. Barre...Nitrogen keeps it good, O2 makes it oxidize. Barrel maturation is a balance of the "good" you get from the barrel over X period , vs the "bad" that is also occurring at the same rate due to oxidization. When the blender feels it's right, it gets bottles. The nitrogen on top keeps it fresh untill it's opened. After that it oxidizes in the bottle just like it would in the barrel, without the "good" benefit of the barrel, as it is no longer so contained. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-47435967320193837362015-09-23T12:50:14.509-05:002015-09-23T12:50:14.509-05:00Cork taint will cause a strong mildewy smell and t...Cork taint will cause a strong mildewy smell and taste. It ruins the whiskey.Anonymoushttps://www.blogger.com/profile/08967919710045898746noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-3111336079425467942015-09-23T10:39:16.406-05:002015-09-23T10:39:16.406-05:00@Stacy and Kurt-- I visited some distilleries rece...@Stacy and Kurt-- I visited some distilleries recently and they said that there have been a lot of issues with contamination from algae in the water sources. I forget what the name of the chemicals are but they said that it's particularly frustrating because the reaction that causes the flavor to turn takes place over the course of the aging, maybe this was an example of that? They made it seem like it was hard for them to notice even in QC but the distilleries have all since cracked down on monitoring their water sources and so it shouldn't be a problem any more.Jakehttps://www.blogger.com/profile/12726290874718245231noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-64454575541239214622015-09-23T07:54:02.086-05:002015-09-23T07:54:02.086-05:00I did try your test on leaving some Bourbon out ov...I did try your test on leaving some Bourbon out overnight. What a difference! I left out about an ounce of WR, and in the morning it was gone-and the glass was on the floor! Maybe I should blame the cat? :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-41483389942915047492015-09-22T23:53:47.988-05:002015-09-22T23:53:47.988-05:00@Chris Check this timelapse of oxygen transfer thr...@Chris Check this timelapse of oxygen transfer through french oak (comparing dry barrel vs. wet/filled barrel) https://vimeo.com/107633122J.E.noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-58123025261264554992015-09-22T03:12:05.854-05:002015-09-22T03:12:05.854-05:00Has anybody ever done an experiment with colored s...Has anybody ever done an experiment with colored smoke to see the rate of air exchange in a typical barrel? Obviously there will be a large range of results barrel to barrel, but it would be interesting to see the results.Chrishttps://www.blogger.com/profile/15609366579187189376noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-821200036340922612015-09-22T02:45:08.547-05:002015-09-22T02:45:08.547-05:00@Anonymous @Chuck I always thought the char on the...@Anonymous @Chuck I always thought the char on the inside of the barrel created sort of activated carbon filter. Wouldn't that also serve as an oxygen absorber and help slow oxidation? J.E.noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-77094630378348782572015-09-21T22:01:09.555-05:002015-09-21T22:01:09.555-05:00Unopened, your Four Roses should be fine, Marc, un...Unopened, your Four Roses should be fine, Marc, unless your son doesn't get married until he's 60. Even then, it will probably be fine.Chuck Cowderyhttps://www.blogger.com/profile/12191121480961526039noreply@blogger.com