When I saw the title of the thread I was going to suggest JW Blue. In all honesty I wasn't that impressed by it, but I'm more of a bourbon guy than scotch anyways.

I've always been under the impression that once bottled, liquors no longer "age". It's only the time spent in the barrel that affects the final outcome. Anyone else know anything about that?

- NCSU

 

That does not mean it was not a killer batch.
The 1966 could have been an exceptional year for that distillery.

Not sure on Scotch, but cab wines will still evolve once out of the barrel. Usually after 10 years they are pretty much a steady state, or depending on the winery can start to slide back down hill.

 

That I understand. But I've known people to hold on to bottle of liquor in hopes that it'll age like wine.

Agreed, wine definitely ages in the bottle. Sometimes for the better, sometimes for the worse depending on the wine and its maker.

- NCSU

 

Once it's bottled thats it for the age, so 12 year old malt will always be a 12 year old malt.

 

My favorite is Lagavulin. You can pick up a 16 year old bottle between $80 to $90. My second favorite is Laphroaig. The 10 year old is amazing for the price...$35 to $45 a bottle.

 

It was (apparently) a die-hard scotch guy. Whiskey is American or Irish, but a scotch is whisky.
http://thepour.blogs.nytimes.com/200...versus-whisky/

 

why are those bottles full????????????????????

 

For the spelling. Pull a US dictionary and it is spelled whiskey.

FF even has whisky marked as misspelled when configured for American English dictionary.

If I were to say: "The colors of the union jack are red, white and blue.", did I misspell color ?

Someone who says it is whisky should just pull the stops and say it has an amber colour, and the amount of the cheque at the pub is 45 pounds, 72 pence, just to complete the stupidity.

 

Actually the real potential of aging of wine only happens in magnums and double magnums, when kept at ~ 60* F consistently and is rotated on a regular basis.

 

I collect Guns and single malts

 

buy a smaller bottle...or buy the johnny walker variety box

 

Yup, everything I've read on wine from the "experts" (I can't afford to be an "expert" :o) tells me wine, once bottled, goes downhill. Although, with the new "screwcaps", that is changing. They do a much better job of keeping the wine from oxidizing.

Not much ceremony though, in twisting open a screwcap.

I've certainly seen aperitifs crystallize with age. That's not much fun to drink.

- Jack

 

Air entering the bottle through a dried out cork is why the bottles are stored cork down.

About a 10* angle is enough to do the trick. Too much down angle and the sediment ( if any ) will settle in the neck of the bottle, rather than the shoulder.

If the sediment is in the shoulder of the bottle, it can easily be decanted without getting too much sediment into the screen.

I have a '93 Durney cab that the last bottle was great in 2003, I am saving the last one until 2013, just to see what happens with 20 Yr on cabs ( it was very cheap in '94 to purchase at the winery ).

Some '97 napa wines I have seem better than when first bottled, but that could be from total crap out of the 2004 vintage of most wines.
A 2004 Opus is complete crap, very sub par for vineyard ( let alone those 2 ), right with the Alexander SilverOak and Thunderbird in my book. Burns on the way down.

My last '99 Opus is for New Year this year, after that, only 1 2001 left, and the cellar is void of that for quite a while I think.

 

by the dude a bottle of moonshine and be done with it.

 

Thanks D and everyone else. This may be the route I go, although I am exploring getting together with someone else and splitting the cost of the Blue. Again, Thanks All.