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letting it air

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letting it air

Postby whiskgeek » Sun Apr 08, 2012 6:28 am

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?
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Re: letting it air

Postby Willie JJ » Sun Apr 08, 2012 1:16 pm

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.
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