Drrich1965 wrote:Do you mean to say that if a bottle was left unopped for a million years, it would not change?
Of course not. But the question is what the cause of deterioration in whisky is, in a bottle that has been open for a while.
If you open a bottle of wine, pour a glass or two, and then replace the cork, the remaining wine will oxidize in a few days. If this happened with whisky, we'd all have a lot of worthless bottles right now. So plainly oxidation in whisky, if it occurs, happens at a much slower rate than in wine. I don't deny that it can occur in whisky, and it may be part of what is going on in a bottle that has been open for a long time. But it seems obvious to me that whiskies I've had that have been off were suffering from the evaporation of volatile components, as I think Musky demonstrated.