Scotch

Lol. I'll buy plenty of other ones by the time he gets to 21. Seriously though I've read where it'll hold for that long as long as it's airtight. Hope I read correctly.

 

Come now, VA, do really think anybody around here is going to let a bottle of good whiskey set around for 21 years?

Anyhow, I'm not a 1000% sure about booze (except wine can sometimes turn to vinegar)but I'd say whiskey will hold up.

I know cologne and mouthwash hold their potency. seriously

 

Yeah, I take the bottle out on his birthday each year to just make sure it's actually still liquid. It's tempting to just open it up but so far I've resisted. It has only been two years though. I'll have to do a better job hiding it was he gets older.

 

Normally it should be fine for 21 years and a lot longer, with a few key things to do for storage purposes. First you want to keep it out of direct light since you are keeping it long term. Secondly you always want to store it upright where the whisky isn't in constant contact with the cork/seal. Lastly, you don't want to expose it to extreme temperatures, I try to keep mine between 65-70 degrees. I have also read that some people use additional methods to improve the seal, I know Makers Mark dips their bottles in wax.

 

Thanks. I have it in the orginal box in a bag in the closet. Need to check to make sure it's right side up.

 

Scotch whisky is whisky made in Scotland. In Britain, the term whisky is usually taken to mean Scotch unless otherwise specified. In other English-speaking countries, it is often referred to as "Scotch".

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Did you know bourbon can't be called bourbon unless it is made in the USA.

 

On May 4, 1964, the United States Congress recognized Bourbon Whiskey as a "distinctive product of the United States." The Federal Standards of Identity for Distilled Spirits (27 C.F.R. 5.22) state that bourbon must meet these requirements:

Bourbon must be made of a grain mixture that is at least 51% corn.
Bourbon must be distilled to no more than 160 (U.S.) proof (80% alcohol by volume).
Neither coloring nor flavoring may be added.
Bourbon must be aged in new, charred oak barrels.
Bourbon must be entered into the barrel at no more than 125 proof (62.5% alcohol by volume).
Bourbon, like other whiskeys, may be bottled at not less than 80 proof (40% alcohol by volume.)
Bourbon that meets the above requirements and has been aged for a minimum of two years may (but is not required to) be called Straight Bourbon.
Straight Bourbon aged for a period less than four years must be labeled with the duration of its aging.
If an age is stated on the label, it must be the age of the youngest whiskey in the bottle.
Only whiskey produced in the United States can be called bourbon.[3]

 

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