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As we all know, the end of the year is approaching and it is time to do the end-of-the-year thourough clean. Its time to get rid if the past and enter the new year with new. However, you were cleaning out your pantry and found some old, open bottles of rum, gin and other spirits. Are they still safe to drink? Well, TheGlobeAndMail.com has given us some tips on what is good to keep or bad to toss.
Spirits above 80 proof don’t expire
Spirits above 40-per-cent abv (80 proof) don’t expire. Anything that’s been distilled, such as gin, vodka, rum, tequila or whisky, stops aging once it’s been bottled. Most brands are best enjoyed in the first year. That said, properly stored, factory-sealed bottles can be comparatively fresh even 10 years after release, meaning their aromas and flavour intensity will be relatively unchanged.
Exposure to heat and light will cause chemical changes inside any bottle of alcohol, open or not, which is why storing in a cupboard or a cool, dark place is suggested. Doing so prevents evaporation and oxidation, thereby extending shelf life. Once open, exposure to oxygen will cause the spirit’s flavour to change, while heat will cause evaporation of the alcohol. Depending on how much liquid is left in the bottle and the length of time open, those changes could be subtle only to a trained palate or much more pronounced.
WHISKEY
Jameson ABV: 40%, 80 Proof Jack Daniels ABV: 40%, 80 Proof Jim Beam ABV: 40%, 80 Proof Crown Royale ABV: 40%, 80 Proof Maker’s Mark ABV: 45%, 90 Proof Johnnie Walker ABV: 40%, 80 Proof Wild Turkey (101) ABV: 40.5%, 81 Proof Evan Williams ABV: 43%, 86 Proof Fireball Cinnamon Flavored Whiskey ABV: 33%, 66 Proof Southern Comfort ABV: 35%, 70 Proof
VODKA
Grey Goose ABV: 40%, 80 Proof Belvedere ABV: 40%, 80 Proof Ciroc ABV: ABV: 40%, 80 Proof Stolichnaya (Stoli) ABV: 40%, 80 Proof Absolut ABV: 40%, 80 Proof Skyy ABV: 40%, 80 Proof Svedka ABV: 40%, 80 Proof Smirnoff ABV: 40%, 80 Proof Pinnacle ABV: 40%, 80 Proof Burnetts ABV: 40%, 80 Proof
GIN
Bombay ABV: 47%, 94 Proof Hendricks ABV: 44%, 80 Proof Seagrams ABV: 40%, 80 Proof Gordon’s ABV: 37.5%, 75 Proof Tanqueray London ABV: 47.3%, 94.6 Proof New Amsterdam ABV: 40%, 80 Proof Beefeater ABV: 40%, 80 Proof Plymouth ABV: 41.2%, 82.4 Proof Genevieve ABV: 47.3%, 94.6 Proof Fleischmann’s Extra Dry ABV: 40%, 80 Proof
RUM
Captain Morgan ABV: 35%, 70 Proof Malibu ABV: 21%, 42 Proof Appleton Estates Extra ABV: 40%, 80 Proof Cacique Antiguo Extra-Aged ABV: 40%, 80 Proof Brugal Añejo ABV: 43%, 86 Proof McDowell’s No. 1 Celebration ABV: 40%, 80 Proof Bacardi Superior ABV: 40%, 80 Proof Contessa ABV: 40%, 80 Proof Havana Club Añejo 7 Year Old ABV: 40%, 80 Proof Montilla Premium ABV: 40%, 80 Proof
Cream-based liqueurs and wines are more perishable
Cream-based and other liqueurs, which contain lower alcohol volumes ranging from 17 to 27 per cent, and wine-based spirits such as vermouth, are more perishable. Cream liqueurs such as Baileys and Amarula can separate or curdle. Keeping open bottles in the refrigerator helps to extend their shelf life. Even then, eight to 12 months is likely the maximum time you should let them linger.
Open bottles of whisky fare better but are still considered at their best within a year or two. A whisky’s taste will become smoother in time, but the impact on its flavour is not as easily predicted – possibly better, potentially worse. I find higher-proof whiskies change more quickly than ones bottled around 40-per-cent alcohol. Those barrel notes and other bold flavours can really concentrate.
How much liquid is left in the bottle is crucial
Some connoisseurs reduce air contact by pouring the remains into a smaller bottle. I’ve also heard of some placing sterilized glass marbles or ball bearings into a prized whisky bottle to displace oxygen. I could never be that meticulous, but with extra time on our hands, it may be something to consider.
The amount of liquid left is one of the most crucial aspects to consider when you come across a long overlooked bottle of booze. Members of the spirits trade and others I know live by the credo that once you’re down to the last third of a bottle, it’s time to drink up. I often took that as a license for them to sell more product, but maybe these brand ambassadors were truly being quality-minded. They didn’t want that bottle to lose its lustre or appeal.
I hope this helped you make a better decision on what to keep or toss. Happy Drinking, and drink responsibly!
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