In a home bar, the rate of consumption is (in theory at least...) a lot less than for a commercial bar. This means proper storage of ingredients becomes a much more important question, as bottles will stick around for months or years.
What's the best way to store liquor to ensure each bottle does not go bad?
What impact do light, temperature, humidity, and other factors play in this?
Are there any particular alcohols (e.g., vermouths) that should be stored differently?