How long will Jack Daniels keep after opening?
Someone
I have a (large) bottle about 3/4 full. First opened about 5 yrs ago I
think. Will it be any good now?
Thanks
Jim
Frank
I recently did drink a whiskey from a bottle that was opened 35 years
ago, it is still perfect.
Cheers
Frank.
Someone <Some...@spamkill.humber.demon.co.uk> wrote in message news:<UPb99VAs...@humber.demon.co.uk>...
mhicaoidh
news:UPb99VAs...@humber.demon.co.uk...
Forever on my shelf ... I wouldn't touch the stuff! Sorry, couldn't
resist.
Johnny London
dreadful old rubbish.
glows in the dark.
mhicaoidh <mhic_...@NOSPAMhotmail.com> wrote in message
news:RHKZ7.206669$kf1.62...@news1.rdc1.ne.home.com...
Mambo
"mhicaoidh" <mhic_...@NOSPAMhotmail.com> wrote in message
news:RHKZ7.206669$kf1.62...@news1.rdc1.ne.home.com...
Hey no body is going to force anyone to drink anything. ;)
But while we are on the topic, why does whisky keep well after opening but
wine does not?
--
AH
mhicaoidh
news:3c38df90$0$1624$272e...@news.execpc.com...
>
> But while we are on the topic, why does whisky keep well after opening but
> wine does not?
Now, that's an interesting question. Could it be that whisky gains its
alcohol through distillation while wine gains its alcohol through
fermentation? Perhaps it's the organic process of fermentation that causes
it to be less stable when exposed to air. That's just a guess, though.
And, thanks for not forcing me to drink Jack Danials. Reminds me of
when I was in Ireland last, and I toured the Bushmill's distillery. I
volunteered for the "expanded tasting" at the end of the tour. I didn't
want to because I am a bit of a whisky and whiskey buff already, and thought
I would give someone else a chance ... but people were reluctant to
volunteer, so I piped up. They had several Irish whiskey blends, one whisky
blend, and one Jack Danials ... Now, my palette is such that Irish whiskey
is a bit wasted on it. I get the whiskey burn, but the flavor is too
delicate for me to appreciate. This is really what made me appreciate the
smoky, peaty goodness of whisky ... especially the Taliskers and Lagavulins.
Anyway, we got the Jack Danials, and I actually winced ... "What, too
strong?" someone asked. "No ... it's God awful!" I replied. Then we moved
to a collection of single malt Irish and Scotch whiskies. My preference was
even more solidified here, but they did include a version of Bushmill's that
can only be purchased at the distillery (I think it was a 14 year old double
wood). It was pretty tasty ... but the average single malt whisky
assortment provided was definitely better on my palette.
Wow ... I didn't intend to be so wordy on that little anecdote. Let me
finish by saying that in a Licensed shop on the Royal Mile in Edinburgh, I
was offered a bottle (after telling the keeper the above story) of Irish
whiskey that, instead of being dried with hot air, was smoked over peat ...
but still distilled three times as the Irish tend to do. It's called
"Slieve na gCloc" (shleeve na glock), and it is an interesting cross between
the smoked peat of whisky and the third distillation of whiskey. If you
ever want to try and convert someone from Irish to Scotch, give 'em a bottle
of this. ;-)
Cheers!
Meindert Sprang
> "Mambo" <inam...@Voyager.net> wrote in message
> news:3c38df90$0$1624$272e...@news.execpc.com...
> >
> > But while we are on the topic, why does whisky keep well after opening
but
> > wine does not?
In wine, the alcohol oxidizes to acetic acid. But I don't know if this
happens in whisky too.
<snip>
> delicate for me to appreciate. This is really what made me appreciate the
> smoky, peaty goodness of whisky ... especially the Taliskers and
Lagavulins.
> Anyway, we got the Jack Danials, and I actually winced ... "What, too
> strong?" someone asked. "No ... it's God awful!" I replied.
That's funny, same experience here. Years ago, I used to drink Four Roses
and gradually switched to Jack Daniels, which I really loved. Last year I
fell in love with single malts by starting with Dalwhinnie and slowly moving
on to more 'stronger' stuff like Talisker and Ardbeg. Then, a week ago, I
had a sip of Jack Daniels again and I really hated it. It tasted like
dishwater....
Meindert
Esmond
"Meindert Sprang" <mhsp...@customware.nl> wrote in message
news:3c3959a1$1...@news.nb.nu...
Just to clear up a couple of "scientific" questions posed.
The alcohol in whisky also comes from fermentation (the action on malted
barley of yeast in the presence of water), the distillation process coming
after this.
All alcohol in the presence of air (oxygen) eventually turns to acid. It may
be that bacteria present in wine causes this process to speed up. Also with
less alcohol in wine, the oxidation may also be more noticeable.
regards
Esmond
Serge Valentin
of alcohol. Perhaps 16, 17 or 18%.
Serge
jchase
mhicaoidh wrote:
> "Mambo" <inam...@Voyager.net> wrote in message
news:3c38df90$0$1624$272e...@news.execpc.com...
>
>
>> But while we are on the topic, why does whisky keep well after
>> opening but wine does not?
>>
>
> Now, that's an interesting question. Could it be that whisky gains
> its alcohol through distillation while wine gains its alcohol
> through fermentation? Perhaps it's the organic process of
> fermentation that causes it to be less stable when exposed to air.
> That's just a guess, though.
>
Both wine and whiskey get their alcohol through fermentation. The
distillation of the fermented liquid serves to increase the relative
amount of alcohol (fermentation can only reach about 12% alcohol before
it kills the yeast).
If you distill wine, you get brandy.
I think the alcohol level must have something to do with it- a liquid
containing 43-50% alcohol pretty much eliminates any biological
activity. The rest is likely due to chemical differences in the rest of
the recipe- wine has a lot of components derived from the grape, while
whiskey's flavor is much more influenced by the aging process in wood.
Note that wine "matures" in a well-corked bottle, while whiskey pretty
much stays the same once it's in glass.