Cocktails & Spirits

Should Liquor "Breathe"?

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Should Liquor "Breathe"?

davis_sq_pro | Dec 14, 2008 07:10 PM

I have never thought about "breathing" before for anything other than wine, but I recently had three separate bottles of liquor improve substantially after being open for a while:

- A bottle of kirsch smelled nothing like cherries and tasted indescribably disgusting. I thought I would end up throwing it out, but put it away anyway. Two days later I noticed it and tried it again... And was surprised to discover that it both smelled and tasted exactly as I would expect it to.

- On a trip to Montreal I picked up a bottle of maple brandy and upon opening it found that it had little or no flavor. Several days later I tried it again and found it to be rich and satisfying. (As an aside, it's similar to an amber rum--and something I would recommend giving a try should you encounter some.)

- Right now I'm sipping a glass of bourbon from a bottle I purchased last night (Evan Williams Single Barrel). I was extremely disappointed list night, finding it to be overly hot and without much depth. Tonight as I sip it I'm finding it to be much smoother, deeper, and better than my first try, with vanilla and cinnamon notes that I didn't get last night.

Could be me--different times of day, different mental states, etc--but the fact that it's happened three times leads me to believe that it's actually the liquor oxidizing a bit or otherwise reacting with the air in a good way.

Comments/thoughts? Anyone else experience similar changes with liquor after being opened?

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