What Happens When You Put Whiskey in the Decanter?

Decanting wine has a very specific function, but there are still controversies: removing sediment and promoting oxidation. The bottle change theoretically allows the wine to "open" by exposure to oxygen. Although the amount of exposure needed is still controversial, it is generally believed that changing bottles will change the quality of the wine, for better or worse. Our company sells quality whisky glass bottle.

On the other hand, whiskey will not change much due to exposure to oxygen-at least, it will be exposed because it is poured into another container and/or the whiskey decanter is slightly less sealed (compared to the bottle cap) In oxygen. Most of the whiskey in the bottle is air (because you have been enjoying it, you villain) will be oxidized, although much slower than wine.

Generally speaking, once the whiskey is bottled, it is already a finished product.

"If you keep a 12-year-old bottle of whiskey for 100 years, it will always be a 12-year-old bottle of whiskey." "Whiskey basically remains unchanged, and the change in wine is related to two factors: tannin And alcohol content. "Wine has a much higher tannin content than whiskey (naturally found in grapes, borrowed from oak barrels, etc.). Whiskey does not have natural tannic acid, only a small amount of tannic acid can be obtained from aged wine barrels. Why are tannic acids important? Over time, they will change a bottle of wine, for better or worse. When you wait patiently, or drink other more friendly wines, some kind of too strong tannic acid may soften after a few years. Whiskey has so little tannin content, so its taste will not change much, which is nothing, because a finished glass of whiskey should always keep it's taste-or keep it in your wine cabinet.

More important than tannin: alcohol content. The alcohol content of wine may be between 11% and 15% (of course, it will be higher), but almost all whiskeys are packed in a minimum of 40% ABV (if it is "barrel strength", it will be higher). Because the alcohol content is so high, the possibility of violent chemical reactions from oxidation is much lower. It’ s not that whisky won't change over time, especially if it’ s exposed to sunlight (because it will trigger any possible chemical reactions) or temperature fluctuations (which may make the whisky cloudy, but don’ t panic, it’ s okay ). Some drinkers believe that the taste of the first whiskey is different from the rest of the bottled wine-but this may also be an adaptation to taste, because whiskey (any kind) will not jump like your taste buds.

If you still don't understand, check out the decanter. The decanter is specifically designed to encourage the interaction between liquid and air, usually without a bottle cap, and is often very delicate in design (and easily broken). On the other hand, whiskey decanters are often designed for stability (the bottom is usually wide), and are designed to make people shine. In whiskey decanter, air is not a factor, because within a reasonable time range, it will not have much impact.

The above information is provided by the spirit bottle manufacturer.