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.

After this “proof of concept” many of those attending the evening went out an ordered vacu vin‘s in hope of preserving the quality of their precious drams, reducing the effects of oxidation.

Including one more from our Dream Drams evening, the Aultmore 5 year whose cork cracked!

PS – I got my vacu vin through Amazon… and no this isn’t a paid plug!!!

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