Yash Lakhan
April 11, 2025
If stored improperly, whisky deteriorates over time, affecting its flavour, odour and general spirit quality by exposure to elements such as light, temperature and oxygen, which have effects on the ageing. Unlike wine, once bottled, whisky does not age, but faulty storage results in deterioration; therefore, knowing how to store ensures each bottle can be beneficial for consuming it over a prolonged duration.
Whisky must always be bottled upright to avoid corroding the cork, opening it to allow air in and thus oxidise in the long run.
UV light changes the chemical composition of the spirit, de-pigmenting it and degrading it, resulting in a flat and less flavourful profile as well as faded colour.
Whisky must be kept at a stable temperature of 15°C–20°C to avoid expansion and contraction that could break the seal and accelerate oxidation.
When opened, whisky reacts to air and therefore, pouring into a smaller decanter when the liquor is low serves to minimize contact with oxygen and preserve its potency.
Excessive humidity can cause mould and label deterioration, while insufficient humidity can dry out corks, making them more susceptible to air leakage.
Whisky picks up surrounding odours through its porus cork; keeping bottles away from pungent smells such as spices or cleaning products avoids unwanted flavour contamination. *Drink Responsibly. This communication is for audiences above the age of 25.