letting it air

[whiskgeek]

I've seen people mention that whiskies improved after getting a little air. Either by leaving the glass sit for a while, or leaving the bottle open, or just over time after the bottle had been opened.

Does anyone feel that there are particular brands/distilleries that this may apply to in general?

[Willie JJ]

I can't say that I associate the practice with any particular distillery, but I reckon that sherried whiskies are more likely to need/benefit from it than bourbon casks.