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Malt liquor bottle fumy display1/6/2024 ![]() ![]() There are plenty of whiskies that seemingly benefit from a small amount of oxidation when they’re first opened. Scientifically, there’s a very valid argument that oxidation isn’t even the right word to describe what everyone’s discussing in the first place! (More on that in just a moment.) The second inherent problem is that oxidation is both a force for good and evil, and so there are differing opinions as to its impact and merits. There are two key inherent problems when discussing oxidation: The first problem is that there is widespread confusion about oxidation and what it actually is. ![]() The entire subject is clothed in a mix of mystique, truth, and opinion – often triggering debate and robust discussion. Now it tastes different – what’s going on?” You don’t travel far along your whisky journey until the word “ oxidation” enters your vocabulary. It’s one of the most common questions and concerns you see asked in whisky forums and discussion groups: “ Once I open my bottle, how long have I got until it starts to go off or deteriorate?” Or it may take the form, “ I have a bottle with just one third left in it, and I left it at the back of the cupboard for a year. (Whisky) A loose, general, catch-all term to describe the phenomenon of a whisky’s quality slowly deteriorating in the bottle over time, after you’ve opened it.(Verb) To undergo a reaction in which electrons are lost by a molecule, atom, or ion to another matter or species.
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