When opening some finer bottles of wine I'm told its good to let them breathe. The wine exposed to the air can evoke different flavors and really change the profile of said wine. Is it the same with whiskey? (bourbon, scotch ect)?
does whiskey need to "breathe" ?
- Thread starter Chrisarelli
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Don't know about breathe but a good Scotch is always improved when the glass warms in your hand. Never understood adding ice unless the whisky is cheap and nasty and you want to cover some of the nastiness with chilling!
Gareth
Gareth
In my opinion a bit of airing time can sometimes change the taste of a whiskey. I think it depends on the particular spirit.
But that is my tastebuds (and perhaps my imagination?). Yours may differ.
But that is my tastebuds (and perhaps my imagination?). Yours may differ.
I know some aged rums can change in taste after they breathe a bit. And if they breathe too long they start to go downhill.
I've always wondered why adding a few drops of water is supposed to open the flavour of whiskys. Dilute it yes, change the flavour much ??? Any chemists who can offer an explanation?
I've always wondered why adding a few drops of water is supposed to open the flavour of whiskys. Dilute it yes, change the flavour much ??? Any chemists who can offer an explanation?
This video explains allowing your whiskey to breath and also the addition of water. If you watch his other reviews, he tells you how the particular spirit changes. He makes some great videos IMO. If you're in a hurry, you can use a Vinturi aerator. I've used my wine Vinturi with whiskey, tasted side by side and it's amazing the difference. It truly opens up, both in aroma and flavor. They actually make a spirit aerator with built in measurements and a button to release the spirit for better control. As for me, I like to pour a glass and let it sit for ten or so minutes before I enjoy it rather than use an aerator. I'd recommend doing back to back tasting. Let a glass breathe for a bit and then pour a bit into another and give it a try. Same way with the water. Have one with a few drops and one without. I think you'll be surprised at the difference.
I've been wanting to try the Venti with my bourbon. Might have to go at it soon.
- Thread starter
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Chad! awesome post. I'll have to watch the video. Can't wait to see and more importantly taste the difference. cheers
i like to let mine air.....between pouring and drinking that is.
It is science <cue the music>
http://www.dailymotion.com/video/x2fu29_oingo-boingo-weird-science_music
because whiskey is composed of a volatile compound, ie alcohol, it will volatilize and dissipate when exposed to air. The burn will lessen with more exposure to air. Warming accelerates this action creating wafting fumes to the nose. So to answer your question, it depends what effect you are going for....
http://www.dailymotion.com/video/x2fu29_oingo-boingo-weird-science_music
because whiskey is composed of a volatile compound, ie alcohol, it will volatilize and dissipate when exposed to air. The burn will lessen with more exposure to air. Warming accelerates this action creating wafting fumes to the nose. So to answer your question, it depends what effect you are going for....
I have found that the whiskey I have from a new bottle is often very different from the whiskey that I take from the bottle when it is only 1/3 full (or for the great whiskeys 2/3 gone...)
I always postulated that this was due to the exposure of the surface area to the air within the bottle somehow.
Now, I have found that many whiskies taste much better in their final few pours, I have also found an equal number of whiskies where the opposite is true.
So as all thing B/b..ymmv!
Now, FWIW, I have read on many of a whisk(e)y site that aerating thru a Vinturi is a waste of time for whiskies, they feel it is a marketing ploy, but these are other folks opinions and I have not experienced this myself.
I always postulated that this was due to the exposure of the surface area to the air within the bottle somehow.
Now, I have found that many whiskies taste much better in their final few pours, I have also found an equal number of whiskies where the opposite is true.
So as all thing B/b..ymmv!
Now, FWIW, I have read on many of a whisk(e)y site that aerating thru a Vinturi is a waste of time for whiskies, they feel it is a marketing ploy, but these are other folks opinions and I have not experienced this myself.
IMightBeWrong
Loves a smelly brush
I like Ralfy as well. Didn't care for his Macallan review when he accused them of enhancing their color when they have always used not adding color as a selling point. Doesn't take much research to know. I think he has a few biases, but overall his videos are good.
I'm not sure about the color addition but I do agree with his reviews for the most part. I've never been terribly impressed with JW for the price or Macallan. I finally tried the 18 and it was very disappointing. Very flat and short lived for being such a highly regarded scotch. There are so many far better scotches, especially considering the price.
Ralfy is great and very knowledgeable. That is high praise considering we seem to have polarized tastes.
I give all my wine and booze "mouth-to-mouth". It'll breath eventually.
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