evanstonwhisky wrote:kyorke1, let me know what you think.
I just bought a bottle Glenlivet 18 today. the top 2 inches of the bottle were rather light and energetic tasting, with some pepper and smoke. After I got under the skinny part though, it got the round, fruity, cinammon taste I had tasted in my tasting of it at a restaurant.
Do bottles necesarily change taste (independant of aging) based on just settling of the contents, like different flavours rising to the top, or does oxygen in a couple minutes completely open up and change the flavour?
My stupid question: Does the heavier whisky settle to the bottom, the light whisky settle to the top? Does that effect flavour?
I can hear a roomful of whisky "experts" laughing into their sleeves at your post evanstonwhisky!
Perhaps we should all give our bottles a good shake, like with a bottle of milk to distribute the cream!!
But seriously, your concerns have crossed my mind many times, and have been discussed throughout the world of whisky. I think 3 things happen when you open a new, unfamiliar bottle. First, your tastebuds need stimulating if you haven't drunk anything alcoholic, merely to acclimatise.(Try a small Laphroaig first - a wonderful palate cleanser!)
Two, you need to familiarise yourself with a new whisky, so you probably won't grasp its subtelties immediately, and three, yes, in my exprience many drams do change, especially when around half empty! I often drink 2 thirds of a bottle before I "get to know " a new whisky. This, I recall , happened with my first HP18 many years ago< and also the Ardmore OB released a year or so ago. I remember it started quite austere, and mellowed as the bottle got lower.
Lastly, as for the "heavier" flavours lurking on the bottom, if anything the opposite is true. I've had whiskies, usually in a pub, from the last dram or two, and they are often sweeter, and lighter, having probably been stuck in the bottle with all that wicked oxygen for God knows how long! i once had a Talisker 10 that was in this state. It was unrecognisable, and not very nice. I've also paid for a dram of glenfiddich and a Bushmills, that were stored with one of those spout pourers bars sometimes use, thus constantly "under attack" from the air. They were so disgustingly sweet, I might have been drinking Southern Discomfort...