The Science of Storing Whiskey
Whiskey is a nuanced spirit, and proper storage is key to preserving its complex flavors and aromas. While many assume a cool, dark place is sufficient, understanding the ideal storage conditions can make a significant difference in how your whiskey ages and tastes over time. And since research is in my blood, I did some digging to find out exactly what the science says about alcohol storage so we can all enjoy our whiskey at its finest!
Room Temperature vs. Freezer: Where Should Whiskey Live?
The Situation: Perhaps it’s the dead of summer and you just want a cold neat pour or maybe you’re jealous of those gin and vodka drinkers always popping their bottles in the freezer for extra cold cocktails. Either way, the consensus among experts is clear: room temperature is generally preferred for long-term storage of whiskey bottles.
The science on where whiskey should live
While whiskey has a lower freezing point due to its alcohol content, extreme cold can still impact its viscosity and potentially dull some of its aromatic compounds. More importantly, when you remove a cold bottle from the freezer, condensation can form on the inside of the bottle as it warms, introducing unwanted water to the whiskey.
A stable room temperature, ideally between 55°F and 70°F (13°C and 21°C), is considered optimal. This range minimizes fluctuations that can cause the liquid to expand and contract, potentially compromising the seal of the bottle and allowing air in. You also reduce the risk oxidation, evaporation, and dissipation potentially degrading your whiskey’s flavor profile over time.
The Dangers of Excessive Heat
The Situation: It’s hot or maybe you’re considering installing some fancy lighting to light your bottles just so. Just as extreme cold can be detrimental, excessive heat can be a significant concern for whiskey storage.
The science on why heat (and UV) is bad
Heat dramatically speeds up evaporation and dissipation causing the alcohol and other volatile compounds in the whiskey to evaporate more quickly, leading to a loss of flavor resulting in a "cooked" or flat taste.
Beyond just heat, direct sunlight is particularly harmful. UV rays can break down organic compounds in the whiskey, leading to irreversible changes in color, aroma, and taste. Always store whiskey bottles away from direct sunlight.
Why Open Bottles Don’t Last Forever
The situation: Every time your pop open your bottle of whiskey and pour a dram not only do you increase the amount of headspace in your bottle. As a bottle's fill level drops, more air is introduced, increasing the whiskey's ability to "breathe" and transform.
The science that is ruining your open bottles
This leads to a slow, sustained evaporation where aroma and flavor molecules dissipate into the bottle's headspace, resulting in a loss of these molecules from the liquid. So you lose flavor over time!!!
Ethanol is hygroscopic, meaning it absorbs moisture from the air. Consequently, as ethanols evaporate from your whisky, the remaining ethanol will actively draw moisture from the bottle's continually refreshed headspace each time the cork is removed for a pour. Both of these actions cause the spirit's ABV to decrease while it is stored in the bottle. What was once cask strength is no longer!
