Temperature, period and storage conditions of whiskey in a bottle

Storage conditions

• How long whiskey can be stored will depend on where and how it is stored. Like any alcohol-containing product, this drink can quickly lose its taste when exposed to bright light. For this reason, it should be kept exclusively in a dark place .
• The storage temperature of whiskey is another important factor that can affect the quality of the drink. For example, in sub-zero temperatures, storing whiskey is strictly prohibited. This will lead to a change in the taste of the product. If the drink is overheated, the same effect will occur.
• The manufacturer determines the temperature at which whiskey should be stored on a case-by-case basis. at a temperature of +5°C -+15°C is considered optimal . An increase in storage temperature causes active evaporation of liquid even in a sealed container. In the cold, sediment may form in the form of flakes, which will also affect the taste of the product. Sediment, interestingly, appears more often in containers with the cheapest and quite expensive whiskey.
• Sudden temperature changes, which should be avoided, also have a negative impact on the condition of the product . Even if a change of 3 to 4 degrees occurs over a short period of time, it can affect the taste of the whiskey. The change in taste is caused by uneven expansion of containers and stoppers. Which, in turn, often leads to depressurization of bottles and oxidation of the drink under the influence of oxygen.

• Whiskey should be stored at home in an upright position . Like any alcoholic drink, whiskey absorbs the surrounding aromas. With prolonged contact with the cork material, in the case of horizontal storage, the drink is able to absorb the smell of the material from which the cork is made. Considering that the shelf life of whiskey is quite long, if the bottle is positioned incorrectly, the product can change not only the smell, but also the taste.

Before opening, the bottle must be turned horizontally to wet the cork. If this is not done, the cork may crumble from old age and drying out.

It is most important to carry out this procedure for drinks that are many years old. Today's traffic jams are made more resistant to external influences.

How to store whiskey

If all the conditions for proper storage of a bottle of whiskey are met, small nuances remain. When storing a bottle, it is very important not to let the whiskey come into contact with the cork for a long time, since the drink can absorb excess odors. To avoid contact, simply store the bottles in an upright position .

It is important to ensure that the cork maintains a tight seal. This is especially true for whiskeys that have been stored for several years. If the cork dries out, air will get inside the bottle, which will ultimately ruin the taste and aroma irrevocably. If you definitely intend to store whiskey for several years, it is better to fill the neck with sealing wax.

25 Jan 2021 Guardian 9390

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Storage in a closed container

The question of how long to store whiskey in a bottle sealed by the manufacturer does not make sense if the storage conditions are met. This time can be measured in decades, provided that the drink is of good quality. And also be in a cool room, closed from light, with a low level of humidity.

To create additional protection against possible depressurization, the plugs are filled with heated sealing wax. At the same time, you should not touch the bottles unnecessarily, shake them or turn them over. In the cellars where whiskey is stored, the bottles are not even dusted and cobwebs are not removed.

Types of whiskey and special terms

Single Malt is a single malt whiskey, usually Scotch. This drink is produced at one distillery and only from sprouted barley. A mixture of several malt whiskeys is called Blended Malt.

American Blended Whiskeys allow the use of rectified spirit (as in vodka) and water, and such drinks are often called “whiskey-flavored vodka.” It's better not to buy them.

Small Batch

This inscription means that the whiskey was produced in a small batch, usually 20 barrels or less, and hints at the exclusivity of the drink. Small Batch is most often seen on bourbon bottles. You need to understand that in most cases, such whiskey is produced in one way or another at the same large factories, so its exclusivity is very relative.

Tennessee Whiskey and Bourbon

If you love bourbon, then you are probably familiar with Tennessee whiskey, which is also bourbon, but has its own name.

Where to store

It is best to store whiskey in a cool, dry basement (cellar). The optimal storage temperature for this drink is considered to be +5°C -+15°C, which not everyone can organize at home. Therefore, you can simply put your supplies in a home mini-bar, or an ordinary cabinet closed from light, located as far as possible from heat sources.

Some whiskey lovers store their collection in a special decorative cabinet - a globe, which, in addition to practical use, serves as an original interior detail.

Is whiskey stored in the refrigerator? Yes, sure. But at a temperature not lower than +5°C. In addition, it would be better to place the container in a box to protect the drink from exposure to light each time the door is opened.

Note! It is strictly not recommended to store whiskey on the refrigerator door. With this storage method, the drink will be subject to frequent temperature changes. Which will certainly have a negative impact on the taste.

Excerpt

Aging is one of the most important characteristics of a drink, especially if you buy a bottle for a decent amount. It is a mistake to consider aging as an absolute indicator of quality, since the optimal period for the same drink depends on the climate. In colder countries and areas, whiskey ages longer. In hot climates, chemical processes occur faster.

For most types of whiskey, there is a minimum aging period, which indicates the time of interaction with a barrel of junior spirit in the drink.

For most types of whiskey, there is a minimum aging period, which indicates the time of interaction with a barrel of junior spirit in the drink.

Let's work together to make the unique material even better, and after reading it, we ask you to repost it on a social network convenient for you. net.

Open whiskey

The question of how long to store opened whiskey requires separate consideration. It is known that exposure to air can spoil the drink. Therefore, after opening the bottle, there is a high probability of oxidation of the product. Of course, this does not happen immediately. A good quality drink, after opening the bottle, can be stored for 3 to 12 months, provided it is tightly sealed and kept in proper conditions.

It is no longer possible to use the “original” cork for further storage of the drink. When opened, it is significantly deformed and will no longer be able to fit tightly to the neck of the bottle. For these purposes, it is better to use a plastic cap that will protect against air penetration into the container.

To ensure the longest possible storage of opened whiskey, it is poured into small containers. This will minimize the influence of air and extend the shelf life of the product.

You should not store whiskey in an open bottle for more than a year, even if it is quite expensive. It has been experimentally verified that it will not be possible to hold an uncorked bottle for a long time without losing the quality of the drink. Therefore, the sooner the whiskey is drunk, the better.

If the bottle is already open

I also placed a sipped bottle of my favorite alcohol in the closet. Of course, you can’t keep it open for a long time, a maximum of a year. The same oxygen treacherously penetrates inside to spoil the taste of the drink. For the same reason, the original stopper had to be replaced with a plastic one - it closes the container more hermetically.

When storing an open bottle, the amount of alcohol left is also important.

2/3 capacity is enough for the taste of the drink to remain at the same level throughout the year. But a smaller amount (1/3) should not be stored; it is better to finish it as soon as possible, enjoying the great taste.

Inexpensive analogues

You won’t be able to store single malt whiskey bought for little money for long. After opening the bottle, such a drink can be stored for a maximum of 2 weeks, after which it will acquire a strong chemical taste and lose its strength. Drinking such alcohol is dangerous to health.

Returning to the question of how long whiskey can be stored, it must be said that the quality of the drink itself plays a big role. If it is not a real product, even in the best conditions it will not be able to be stored for long.

Whiskey can be stored in the manufacturer's original bottle after opening for a maximum of 3 months. And if you pour the drink into a smaller container so that there is no air left in it, it can be stored for 12 months.

Shelf life of whiskey in a closed bottle

As a rule, few people think about whether whiskey has an expiration date, since this alcohol does not stay in the bar for long. But some lovers save a bottle for a special occasion, especially if it is from such legendary brands as Macallan or Laphroaig.

Did you know? Whiskey, unlike wine, stops “maturing” the moment it is poured from the barrels, so no matter when it is uncorked, the taste remains the same as the day the spirit entered the bottle.

Labels of different brands may indicate any expiration interval - from 1 year to 5 years. But this fact depends on the legislation of the countries in which it is released. Most often, the shelf life of whiskey in an unpacked state has no restrictions, but this is subject to the necessary requirements, which we will write about below.

Signs of bad whiskey

Infographics prepared jointly with REU. G.V. Plekhanov, talks about the signs of low-quality whiskey and recognizing a fake at home.

Whiskey is a strong alcoholic drink obtained from grain raw materials by distillation and aging in wooden barrels. Due to the popularity and relatively high price of certain whiskey brands, especially before the holidays, the share of counterfeits for individual manufacturers, according to experts, can reach 50%.

An adulterated – that is, “fake” – drink can be extremely dangerous to health. Gross falsification of a drink is especially dangerous, in which raw materials are substituted or production technology is violated to counterfeit it. You can recognize such a fake at home using measuring instruments.

Can this cognac be called authentic?

The first rumor that lovers of grape brandy, especially high-status and aged brands, try to combat. This is a statement that sediment is an emblem of the poor quality of the drink. First, you need to understand that small flakes on the bottom are quite normal. Sediments in cognacs occur both in the products of the best wineries in France and in drinks from little-known or counterfeit brands. Secondly, this is not an indicator of the authenticity of cognac, since it does not depend on the subtle nuances of the production cycle or the bottling of ready-made alcohol.

What does real whiskey smell like and how to drink it?

American Jack Daniels whiskey has been produced using the same recipe for over 200 years. In production, barley, rye, corn and spring water are used. But the main aroma and taste is imparted to the drink by filtration using sugar maple charcoal.

What aroma does real whiskey give when poured into a glass? According to reviews from people who have consumed it, the aroma is difficult to describe in words - a light, sweetish, malty smell with notes of flowers and fruits, and the smell of expensive alcohol should be felt. When inhaling counterfeit alcohol, the smell of alcohol or moonshine is felt.

It is recommended to drink before meals. You can drink whiskey either neat or diluted with cola or apple juice. Chocolate or lemon are ideal for a snack.

Do not drink colored alcohol with flavors diluted with water; approach the choice of alcoholic products with a sober mind and our advice. Bookmark the article and send it to social networks. Use not only when purchasing, but also at feasts with friends; they might not be familiar with how to check whiskey for authenticity. Check before use.

Now let's look at what the film looks like on an original bottle of whiskey. Look at the photos, all I can tell you about is the presence of many holes. They serve to easily open the bottle.

WHISKEY AFTER THE BARREL: GLASS, LIGHT, WARM AND CORK

The whiskey continues to mature in the bottle. Silvano Samaroli

It is officially accepted that after bottling, whiskey is “preserved” in the state in which it was at the time of bottling, and nothing else happens to it. However, those who love or produce strong drinks know, for example, that:

• Freshly distilled distillate changes its characteristics after “resting” in neutral containers, “calms down”, and stabilizes. Such a “rest” can last a week or three months - and these changes are noticeable. Therefore, many home distillers follow this procedure - both immediately after distillation and after diluting the distillate with water;
• Watting whiskey also implies some mandatory aging in neutral containers before bottling (moreover, such “marriage” can sometimes be carried out in barrels, and for quite a long time);
• In the production of cognacs, the reduction of alcohols to commercial strength occurs gradually, in several stages during the aging period, since the experience of cognac houses shows that time is required to balance and stabilize the bonds in the water-alcohol mixture.

Thus, we see that many distillers believe that, even without contact with wood, the water-alcohol mixture still continues to change its properties, and take this into account in their technological processes. Why, then, cannot we assume that something similar happens further, already in the bottle, even if we assume that the bottle is airtight? What and why can happen to whiskey in a bottle? And what is the Old Bottle Effect (OBE) that ancient whiskey tasters regularly talk about?

Let's see what whiskey comes into contact with and what influences it experiences after it gets into the bottle. This:

1. Glass;
2. Cork;
3. Air/Oxygen;
4. Light;
5. Temperature;
6. Time;
7. Shape, color, size and design of the bottle.

1. GLASS

For some reason, a glass bottle is considered by most consumers to be a completely neutral container for containing alcohol. However, this is not quite true. Typically, sodium-calcium-silicate glass (SiO2, CaO, Na2O) is used for containers, sometimes with the addition of aluminum, magnesium and iron (Al2O3, MgO, Fe2O3) to improve the qualities of this glass. However, glass is not as indifferent as we tend to believe.

During the storage of empty glass containers, under the influence of daily temperature fluctuations, moisture from the atmosphere accumulates and condenses inside the bottles, which leads to chemical corrosion of the inner surface of the glass. Hydrolysis of soluble silicates in the surface layer occurs and their decomposition with the formation of alkali and the release of silicon dioxide. If the bottle is stored empty for a long time, the alkali reacts with carbon dioxide from the air to form calcium and magnesium carbonate salts (this is the reason that the bottle becomes dull, but in the early stages this dullness is washed off with water). All this leads to easier leaching of glass with an aqueous-alcohol solution after bottling whiskey. As a result, glass container components such as silicon, sodium, calcium, magnesium, and aluminum are transferred from the surface of the glass into the water-alcohol mixture. This may further lead to changes in the organoleptic characteristics of whiskey and to the appearance of a precipitate of silicic acid salts.

Despite the fact that the magnitude of the effect of chemical corrosion of the inner surface of the glass depends on the storage conditions of the glass container and the period of its storage before the whiskey enters the bottle, under any conditions both the aqueous-alcohol solution and the surface of the glass continue to change during the entire time of contact with each other. friend. Yes, the most active period of interaction occurs in the first few months after bottling whiskey and is little noticeable to us; when the time spent in the bottle goes on for decades, the accumulated effect can already significantly influence the organoleptic characteristics of the drink.

2. CORK

None of the existing methods of sealing bottles gives the bottle an absolute seal. To seal whiskey, either a cork made of natural, synthetic or mixed materials, or screw caps, metal or plastic, with a synthetic seal are usually used. All of these stoppers allow air exchange, with screw stoppers being the most airtight, they are the least likely to let air into the bottle, followed closely by regular-shaped stoppers, where synthetic stoppers perform the worst, technical stoppers (a mix of natural and synthetic materials) perform best. , and natural corks are somewhere in the middle between them.

Despite the fact that screw caps have proven themselves excellent in terms of tightness, the quality of the insulating gasket on the cap is of great importance - now their quality does not raise any special questions, but with old bottles there were cases when these gaskets spoiled the whiskey, especially when stored horizontally ( Likewise, you should not store bottles with any other corks horizontally - if you do not do this, the cork itself will not affect the whiskey).

In addition to the access of oxygen to the bottle, the problem of air exchange is that the whiskey simply evaporates. This is why you often see low fill levels in old bottles. Usually this also means that this whiskey has become exhausted - after all, the most volatile, aromatic compounds usually leave at a faster pace. Well, you can almost guarantee that the strength of this whiskey no longer corresponds to the original, which is especially offensive for whiskey bottled at 40% strength.

3. AIR / OXYGEN

It is believed that whiskey that has spent many years of aging in a barrel in contact with air can no longer be changed by a small amount of air coming into contact with it in the bottle. However, we all know how whiskey can change within half an hour in a tasting glass; it happens that we see an almost different drink after the whiskey has a good “breathe.” Can this aeration process also occur in a bottle, with the only difference being that it takes a lot of time? Probably yes, if you take into account the leakiness of the bottles and count for decades.

As a result of contact with oxygen in the bottle, the same oxidation processes occur that whiskey undergoes in a barrel, only in much, much smaller volumes. Oxidation processes play a key role in the maturation of whiskey in the cask, making the distillate softer, so why should we be afraid of the whiskey coming into contact with the air in the bottle? Perhaps because the oxidation of ethanol also leads to the appearance of not entirely desirable aldehydes (acetaldehyde, primarily a precursor of acetic acid). I do not have data directly on whiskey, but measurements carried out on vodka showed an increase in the mass concentration of aldehydes in terms of acetaldehyde by one and a half to two times over 8 months in the bottle (variation depending on storage temperature). Aldehydes, in general, worsen the organoleptic properties of distillates, adding harshness and causticity to the drink, although in small quantities acetate aldehyde produces fruity aromas. With an increase in the volume of acetaldehyde, there is a danger of the appearance of acetic acid with its corresponding aromas. However, you shouldn’t be too alarmed - whiskey is an aged drink with an initially lower pH than vodka, so oxidative processes occur in whiskey weaker. At least, experiments conducted in Canada at the Pernod Ricard enterprise showed that under normal storage conditions no noticeable changes occur in a bottle of whiskey over five years. The strength of whiskey also prevents oxidation - the higher it is, the slower the oxidation processes.

If we talk about air access, we cannot fail to mention cases when the bottle is already open. It is clear that the less liquid and the more air in the bottle, the more oxygen there is in the bottle and the more space for airing ethers and other volatile substances. However, here you need to rather look not at the amount of air, but at the number of “requests” to this bottle, i.e. the number of times the bottle is opened and air is exchanged with the environment. After all, esters and fatty oils, as highly volatile products, simply erode, significantly simplifying the taste and composition of whiskey. Therefore, only storing, for example, half a bottle open, does not lead to catastrophic changes in the drink - it may “fade out” a little (for some whiskey this is exclusively beneficial; it’s not for nothing that the Scots of the early 19th century have references to storing whiskey in open bottles). bottles, after which it became softer and more pleasant), the main thing is not to touch this bottle. But even at a higher level, if you regularly access this bottle, the situation may be worse. Just like when there is less than a third left in the bottle, you risk after a while getting only a semblance of the drink that you used to like. So don't save your whiskey - drink it at its peak if you like it (or really put it aside if you want it to change). And if you still want to save it, pour it into a smaller container.

By the way, the strength of the whiskey also matters here - the higher the strength of the whiskey, the higher the surface tension of the liquid and the more volatile substances are retained in the liquid.

4. LIGHT

Under the influence of light (ultraviolet radiation), photo-oxidation of ethanol occurs (aldehydes again), and whiskey discoloration also occurs. Of course, all this leads to certain changes in the drink, but it is difficult to say how critical this is, unless, of course, you consider the color of whiskey to be the determining factor when tasting. Any other consequences of exposure to daylight have not yet been scientifically documented, although taking into account the fact that light is energy and direct sunlight is a source of heat, the combination of thermal and light effects may no longer be so harmless. Therefore, if you leave whiskey in transparent glass in places open to light, then it is better to do it where direct sunlight does not fall, and in general it is better to be away from the window - the light intensity decreases with increasing distance according to the inverse square law.

As for other types of radiation, for example, fluorescent lighting does not have any effect on whiskey at all. Therefore, you can order whiskey in basement disco bars without any worries.

5. TEMPERATURE

Elevated temperatures catalyze all processes occurring with whiskey in the bottle, as the bonds between molecules become more mobile. The destruction/change of these bonds changes both the aromatic and taste qualities of the whiskey, as certain flavor components are lost or changed. And the more such components in whiskey, the greater the likelihood of such changes, which, however, are not necessarily negative.

As the storage temperature of the bottle increases, so does the interaction of whiskey with glassware. The content of ethyl alcohol in the water-alcohol solution also decreases, which leads to a gradual decrease in the strength of the whiskey. The rate of simply losing liquid in the bottle also increases; the difference in liquid loss between 20 degrees of storage and 43 degrees Celsius can be 6 times. However, in the short term, over several years, simply relatively high storage temperatures do not lead to significant changes in the whiskey.

Low temperatures in themselves are also not so bad for whiskey, especially if it has undergone a cold filtration procedure. So, Swedish whiskey enthusiast Matthias Claesson kept a bottle of whiskey in the freezer for two years - and as a result, the whiskey was only slightly different from the control sample. Or you can cite the example of whiskey forgotten by Shackleton’s expedition in Antarctica - it did not lose its characteristics even after 100 years of being at sub-zero temperatures. All that low temperatures can do with unfiltered whiskey is to contribute to the formation of turbidity and sedimentation due to fusel oils, fatty acids and their esters gathering in a “heap” (micelles) to wait out the cold. In this case, a poorly soluble sediment may form if you keep a bottle of whiskey at a temperature of less than 5 degrees Celsius for at least a month.

So what’s more important, in fact, is not the temperature, which can hardly be extremely high when storing whiskey - well, 40-45 degrees, probably the maximum, but what temperature changes this bottle experiences, because temperature fluctuations cause changes in volume ( ratio) of liquid and air in the bottle (and we already know that the bottle is not completely sealed in any case), and this allows you to increase air exchange and the flow of “fresh” oxygen into the container. At the same time, changes in the positive temperature range (from 20 degrees Celsius to 40) apparently do not cause catastrophic consequences (mainly the aromatic component disappears). But the transition of whiskey through zero - from negative temperatures to positive and back, judging by the experience of the same Klasson, has a fatal meaning for whiskey, it quickly turns into something that simply cannot be consumed.

6. TIME

Before this, we always talked about oxidative things, but with whiskey, while it is in the bottle, not only oxidative reactions occur, but also reduction reactions occur. Thus, phenol molecules become larger (polymerize), forming polyphenols - the astringent (“drying”) sensation disappears, and the whiskey becomes less smoky if it was originally peated. The lactones that pass into whiskey from oak barrels transform over time from trans-lactones, which give the drink pepperiness and spice, to sis-lactones, which give the aromas of vanilla and coconut. Those. we can say that over time more fruity, vanilla, and metallic tones appear in whiskey, but there are fewer phenolic, spicy and citrus notes.

As already noted, storage of distillates in glass containers is accompanied by their interaction with the glass of the inner surface of the bottle and corresponding physicochemical changes in their composition, which contributes to changes in the organoleptic characteristics of whiskey. Over time, the effect of the interaction of whiskey with the glass of the bottle also accumulates. Thus, leaching of glass over time increases the pH of the whiskey in the bottle, which increases the tendency for salts to precipitate. Fatty acid ester precipitates may also form, especially if the whiskey has not been chill-filtered.

7. SHAPE, COLOR, SIZE AND BOTTLE DESIGN

Probably, it was possible not to highlight this as a separate item, but based on all of the above, it becomes clear that in addition to the material of the bottle, the conditions of its storage before filling and the method of capping, the shape, color, size and design of the bottle matters and influences the safety of whiskey .

As for the shape, the optimal shape is one that minimizes the amount of air in the neck of the bottle during storage. Thus, even with access to oxygen, the contact patch with air will be minimal.

Typically, whiskey is sold in so-called “gift packaging” - cardboard boxes that prevent light from entering the bottles. However, if the bottle is still in a lighted place, then the whiskey will be preserved better if the bottle is not colorless, but brown or green, and the brown color protects better from ultraviolet radiation. In addition, the design of the bottle, or rather its label, is also important. The larger the area of ​​the label and back label, the more reliably the contents of the bottle are protected from direct light.

And finally, the size of the bottle. Just as in the case of a barrel, the smaller the container, the greater the contact area between the contents of the container and its walls. The easier it is for light to pass through, for the ambient temperature to heat/cool the bottle, etc. It is quite obvious that time passes faster in this regard for small bottles than for large ones. Maybe that’s why you can come across complaints from whiskey lovers about miniatures - they say that the contents of a small bottle differ from the contents of a standard bottle, why is something different poured into miniatures, etc. So the larger the bottle, the longer the whiskey will remain in it in the form in which it originally came from there.

Old bottle effect

Finally we got to this mysterious effect. Maturation, aging - these concepts imply positive changes in whiskey; then we should hardly be concerned about the changes that continue with whiskey in the glass. Until we discover something whiskey drinkers call the “old bottle effect” (BOE). In aroma, these sensations are often described as various versions of mustiness - the smell of an old wardrobe, old leather clothes, an old chest, old furniture, like the aroma of soy sauce, like paint and varnish and soapy-wax shades. Accordingly, these aromas continue on the palate.

What is unusual and rather unpleasant is that EfSB is not individual, but similar, identical for all old whiskeys - smoky and non-smoky, bourbon aged and sherry. Except that it is sherry whiskeys that EfSB most seriously spoils, giving them moldy, rancid tones. Since this sensation of aroma and taste is the same for all whiskey, it means that its origin has the same reason, which must be sought beyond the differences in production (raw materials and technological processes) and in the aging of whiskey. In my opinion, EFS consists of a complex of factors - the softened profile of whiskey, weakened by time, is superimposed by the appearance of acetic acid and glass leaching products in it. And for sherry aging options, there are also oxidation products of flavor components coming from the wine.

The average whiskey drinker has very little chance of encountering the EfSB. It takes a very long time for EfSB to appear, it is not 5 or 10 years, we must talk about bottles with a shelf life of 20 years and above. But 40 years after bottling, EfSB may no longer just be noticeable in whiskey, but come to the fore, as a fundamental element.

Finally

As we have seen, whiskey continues to change in the bottle; oxidation-reduction processes occur in parallel in it, often opposite in their effect on the organoleptics of the product. They are extremely slow, especially if the whiskey is stored correctly. When storing whiskey in a bottle for less than 15 years, perhaps you shouldn’t think too much about this topic, and if you also wrap the neck of the bottle with parafilm...

Is it necessary to do this though? Let's remember Silvano Samaroli's statement in the epigraph. Why not let the whiskey continue to change in the bottle? Especially if you are not an investor or a collector? Whether it gets a little better or a little worse doesn’t matter. Whiskey must live and change, just as we live and change.

Alexey Nearonov

PS I thank Gennady Silivanov and Mikhail Samarin for their help in preparing the article.

Photos used were taken by the author

Literature for further study:

1. Genie in the Bottle: How Spirits Age. Ian McLaren, Kari Bishop, Oscar Garza, Bacardi;
2. Makeeva A.N., “Changes in vodkas during long-term storage”, “Distillery production and winemaking”, 2001;
3. Compositions of container glasses, https://msd.com.ua/sovremennoe-steklotarnoe-proizvodstvo/sostavy-tarnyx-stekol/
4. How Do Storage Conditions Affect Whiskey? David Tjeder, www.scotchwhisky.com
5. Bottle maturation (OBE), December 10, 2021, https://whiskyscience.blogspot.com/
6. Once Opened, Does Whiskey Change in the Bottle? Mark Bylok, https://whisky.buzz/
7. The Australian Wine Research Institute, First results of the AWRI wine bottle closure trial published 12 July 2001.

Sediment in cognac: norm, reasons for appearance, effect on taste

It is quite easy to identify a beginner in the matter of choosing cognac and assessing its taste. Often he makes mistakes, the essence and nature of which were imposed on such a “sommelier” as a result of the influence of mass culture or the misconceptions of an inexperienced society. One of these supposed facts is sediment in cognac. There is an opinion that the cloudy drink was made with an error in the recipe, and XO and VSOP drinks must be crystal clear. The article is about whether this is justified, and whether sediment in cognac can affect the taste.