Old Whiskey (Pictures Added)

I recently drank an unopened bottle of Scotch I had found at my grandparents house. I dated it to the late 1950's. I then bought a modern bottle of the same brand and discovered much to my dismay that it was actually better tasting than the old stuff.
 
A friend just gave me a bottle of Maker's commemorating the Wildcats 1986 NCAA Championship...strict orders to open and throw away the cap at my moving on to my just rewards...
 
..... It was his favorite bourbon - and very hard to get now.

Harper has actually been back in two iterations since 2015, and is widely available. I've emptied bottles of both, and while they're a bit overpriced, quite tasty. I never got to try the old one though, so I can't compare.

Ironically for a Kentucky bourbon, it is bottled (but not distilled) at the George Dickel bottling line in Tullahoma, Tennessee.

I.W. Harper Bourbon Officially Returns To American Bourbon Land - The Whiskey Wash
 
I recently drank an unopened bottle of Scotch I had found at my grandparents house. I dated it to the late 1950's. I then bought a modern bottle of the same brand and discovered much to my dismay that it was actually better tasting than the old stuff.

While the whisky may or may not have been better back then, sealing technology was definitely less advanced, and a less than perfect seal over half a century would lead to oxidization and a noticeable change in the whisky, compared to a "fresh" bottle.

Screwtops always leak air over time, with corks it depends largely on the quality of the cork and it not being allowed to dry out completely, but without being soaked by having a bottle on its side.

Serious collectors cover tops of sealed bottles with an additional paraffin film to prevent any leakage if they are not planning to open a bottle for some years.
 
Back in my drinking days, I was drinking Haig & Haig Pinch. It cost me $7.00 a bottle, I would buy three for two days liberty. The whiskey drinkers were usually getting Kessler's at $2.55 a half gallon. For me those days are long gone.
 
A few of my staple bourbons....

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My 2¢ worth.

My outlook on old whiskey comes from my Maternal family, all Swiss emigrants, and my Paternal family, a dukes mixture of Scotch, Irish, PA Dutch, and Native American.

My maternal family, considered, by their friends, and neighbors to possess average wealth, drank any alcoholic beverages available, to them, that they could afford, or brew themselves. They imbibed alcoholic beverages, all day long day long, and yet I never saw one of them inebriated.

My paternal family, showed the effects of alcohol, to a much higher degree. especially my Dad, who could smell the cap of a beer bottle, and become inebriated immediately. Maybe there is some truth in the the old belief, that Natives Americans can't handle their booze. True?

In 2000 my wife and I toured the Kentucky distillery area, with an Airstream RV club. We visited, and sampled the wares of the popular distilleries in the area.

Somewhere on that tour, I was made an honorary Kentucky Col.

On that tour, I acquired a few commemorative bottles of KY Bourbon, one a stone jug of Evan Williams bourbon, a bottle of Makers Mark, that I sealed, and labeled myself, a decorative bottle of Jim Beam, and possibly others that I've forgotten.

A few years ago while moving some of my stored, favored, Booze, I picked up the stone jug of Evan Williams, I noticed that it seemed really light in weight. Upon examination I discovered fine cracks in the bottom of the jug, and all the bourbon had all slowly leaked out, or evaporated, and that, still sealed jug is empty.

In 1944, when I was 13 yrs old, My Dad sent me a small bottle of 50 yr old White Horse Scotch, found, in a old safe in a historical hotel in Athens, OH, that was being renovated. That booze was stored nearly 60yrs, before it was dumped in the trash, by a loved one.

Those were memorable lessons that I learned, about the futility, of hoarding things away for a later day.

While on that tour, I discussed KY booze, with the proprotor of a large booze store in Bardstown KY, and he informed me that the highest grade KY booze is never sold in the USA, but to other Countries, that are willing to pay much higher prices for the best USA booze than USA buyers. True?

Chubbo
 
personally, i am a cheap drunk. company functions and they pick up the tab, i like to drink the best they have. if i'm buying, which i hear is to often, i drink cheap rum. never been able to tell the difference in the buzz. no denial, that is why i drink. never caused any problems, family, work or with the law. my wife says i am a functioning alcoholic. what does she know, she doesn't drink at all. krs/kenny :)
 

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as a side note...
whisk(e)y does not age in a bottle
a 32 year old bottle of 15 year old scotch is still just 15 year old scotch..[/QUOTE

The same goes for my 10 year old rum in the bottle? Even though I have had it about 20 years......

Doesn't matter what spirit it is. It's the high alcohol level, in most countries a minimum required 40% ABV/80 proof for real spirits (as opposed to liqueurs and other slop). I can't give you a competent explanation of the chemistry, but stuff that's just fermented, like beer and wine, still has residual sugars and such that can continue changing the liquid in the bottle; distilled spirits, not.

Only the oxidization I mentioned above can change spirits; they just go "flat" in a way, but not quickly. Certain connoisseurs obsess about it and use inert gasses like argon to keep oxygen out of opened bottles, but I've found that as long as you open a bottle only for pouring, an open bottle won't noticeably change for several years.
 
sorry but yes.. once in a bottle spirits are done aging

And to add one more nerdy thing:

This is why most experts don't talk about aging, but prefer the term maturation.

You can take whiskey or rum distillate off the still and put it in a sealed stainless steel or glass container for 10 years. It will be 10 years older, but it won't have aged at all :)

For spirits, age only matters as the time the spirit spends interacting with the wood, most often oak, of the barrels.

Conventional wisdom says that on older stuff, like scotches over 20 years, the wood is responsible for up to 75% of the character and flavor. The percentage number is a bit random of course. But it's a lot.
 
I worked at the Stizel Weller distillery in the early 90s and acquired a lot of bourbon. I am down to 5 bottles from that time. One of which was distilled in 1975 and aged 10 years. I have one drink left in that bottle and I'm very reluctant to drink it.

When I was working at the distillery I had the opportunity to have a few oz from the first batch distilled after prohabition. Pretty cool.
 

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While on that tour, I discussed KY booze, with the proprotor of a large booze store in Bardstown KY, and he informed me that the highest grade KY booze is never sold in the USA, but to other Countries, that are willing to pay much higher prices for the best USA booze than USA buyers. True?

Chubbo

I found that true when trying to buy I.W. Harper in more modern times. It was almost unavailable for years, and the word was that pretty much all of their production went to Japan, as it was highly prized there and they were willing to pay the tab. :(

John
 
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