Quote:
Originally Posted by chris719
Good advice. You might be the first person I've heard of to flush whisk(e)y bottles with an inert gas. I've not noticed much issue with the taste of opened bottles that are stored in dark place as far as oxidation goes, but the corks are a problem like you mentioned. It is unfortunate to open an older bottle and have the cork crumble in.
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Inert gas is one solution, but I’ve also heard of a lot of people also just moving their bottle into progressively smaller bottles to reduce the available volume of air in the bottle and the surface area being exposed to that air.