I’d like to let you into a little secret, there is a reasonably reliable way to reduce oxidation….
It is a trick borrowed from the world of wine, intended for use over short periods of time.
The principle is simple – a vacuum pump extracts air from the open bottle to re-seal with a rubber stopper. A “click” sound tells you when you have reached the optimum vacuum level. The vacuum slows down the oxidation process which makes it possible to enjoy your wine again at a later date.
Case in point? That gorgeous Laphroaig 21 year commemorating the opening of Heathrow’s Terminal 5…
It may have been opened 1.5 years, yet when we re-cracked open the bottle after our Dream Drams with Malt Maniac Krishna Nakula, it gave us a most rewarding gift – a burst of delicious aromas of sweet ham, bacon glazed with maple syrup, black forest ham, tobacco on the palate and a lovely long finish.
PS – I got my vacu vin through Amazon… and no this isn’t a paid plug!!!
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