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For blended whisky, the age is not generally considered a relevant factor. There will be a range of ages and whiskies in there, chosen to make the end result. Unless a particular blend has ages specified (the Grant's Family Reserve doesn't), all you can guarantee is that the youngest whisky is 3 years old. As an example, another Grant's whisky, the 12 ...


I have never head of safety concerns, especially if the bottle is properly recapped, but what often is an issue is oxidization, and exposure to sunlight. It happens much more slowly to liquors than to things like foods or wines, but every time you open the bottle you let oxygen get in, especially so the first opening, which will affect it though its really ...


The bottle you are talking about will be 6 years old: it ages from the day of distillation and it will stop aging once it has been bottled (properties can change but for all intents and purposes it has stopped aging once it has been bottled) I would even go on to say that it will pretty much be impossible to find a whiskey that is from this year as they ...


Wow, your question bring back memories. My grandfather collected bottle of various hard liquors while in the military (World War II) and had them in a liquor cabinet in the basement. After the war, he stopped drinking and there in his cabinet where was a large number of bottles that were almost all opened, yet I would guess were at least 75% full. ...


There are some rules of thumb. First, if it's a hop-oriented beer (pales, IPAs), drink sooner than later, as the hop aromas and flavor will fade over time. Second, the higher the alcohol by volume (ABV, think imperial stouts), the better chance it has of lasting longer. That said, it may be best to ask the brewer what the recommended shelf life is for any ...


I believe the general principal is that lower temperatures will result in slower (or negligible) aging process than warmer temperatures. The results will certainly vary depending on the ABV and other qualities of the beer. Storing bottles horizontally should prevent the corks from drying.


It depends on where and how long you store them. In a cabinet or in a showcase with glass windows, the light is affecting the aging and changing progress. I made experiences with 15 year old Whiskeys, Bourboun and Scotch which were very much affected because they were opened before(to the point where it wasn't drinkable anymore). In your case, it is ...


Not all wines are suitable for keeping - and the ones that may be, still require good stable conditions with regards to temperature, sunlight and so on. Assuming the 20+ years old wines you’ve had were suitable and have been stored well, there still are other aspects worth considering. Some districts have a ‘classical’ and a ‘modern’ style of wine making, ...


Open and smell and you will know right away. If it smells OK then give it a taste. If it has gone bad you will know. A couple years as answered by Jamie. In the fridge I have stored over two years and it was fine. If you don't drink your white fast then best to store it in the fridge. Even if you drink them fast then store in the fridge as they are ...


It’s tough to generalize, but most crisp whites have a best-before date of roughly two years from the vintage date on the label.


You can buy a cask of newly made whisky. Arran whisky offers a newly barreled whisky, price includes insurance and 10 years of bond storage. It's £1850 for 200 liters. After 10 years they'll bottle it at £30 per 12 bottle crate and you can sell it or drink it.


Remember, that not all of the beers are suitable for aging. Mainly porter beer can be stored beyond expiration date (30 years!), but some others too. And i see no point for aging beer in a fridge.


I seriously doubt it. What happens over time is that chemicals giving the taste decays, and you cannot magically make them appear. You could perhaps add something to give it taste, but then, is it still beer? Refermenting (could be done by adding sugar) will give carbon dioxide and alcohol, but not more taste.


It won't hurt the beer to take it out of the fridge. Work done by Dr. Charles Bamforth has suggested that every extra 10 degrees Celcius of temperate cuts doubles the speed of beer deterioration. So, if you pull them out and store them at cellar temp (~55 F), they'll age about twice as fast. Dark is definitely good. Higher humidity vertical storage is ...

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