That rare find. A vintage release. Some of your favorite standbys, poised and on-the-ready for an evening pour. As anyone attuned to the American Whiskey conversation on social media knows, whiskey collecting has grown immensely in the last few years, and proudly displaying one’s personal stock has become a hallmark of the Bourbon Boom.
It’s fun to see who’s got what, learn their tastes, and DM your friends about where they found those hard-to-find unicorn bottles. But as knowledgeable collectors will tell you, not everyone’s managing their collection well—no matter how deliciously depicted. They see bottles stored incorrectly or drunk to such diminished levels that the remaining whiskey is at risk of flattening. Closeups of bare hands touching vintage labels make veteran collectors cringe, as do shelves so burdened with bottles that a minor disturbance could send the lot crashing to the floor.
Like any fun hobby, whiskey collecting comes with a few do’s and don’ts: simple-but-wise tips that will keep a collection safe. To get some tips on storing whiskey properly, we asked three experts with decades of experience in the area:
Jason Brauner, owner of Bourbons Bistro, a long-time Bourbon-centric restaurant in Louisville, Ky., with hundreds of whiskeys on its menu
Justin Thompson, co-owner of Justins’ House of Bourbon, currently the nation’s only retail shops (Lexington and Louisville, Ky.) at which consumers can buy and sell vintage spirits
Jared Hyman, owner of The Bourbon Source, a spirits and service consultancy based in Washington, D.C.
JASON BRAUNER, OWNER OF BOURBONS BISTRO (LOUISVILLE, KY)
ON TEMPERATURE AND SUNLIGHT…The optimal spot is a cool, dark place…anywhere that’s cooler than the rest of the house. Basements are usually great for this, but attics aren’t. Never put them there. I’ve seen (restaurants and bars) where whiskey is stored in the window, which is no good. If you store it where people can see it, just keep it away from heat and sunlight.
ON COLLECTING CAREFULLY…
A good amount of the oldest whiskey I’ve collected is in ceramic decanters, which means you can’t see the whiskey inside. That makes it a crap shoot, of course, so do the following carefully:
Shake them to see how much evaporation has taken place. Any evaporation of liquid means more air inside. If there’s a lot of air and you still want that bottle, I’d drink it soon.
If considering a glass bottle where evaporation has reduced the whiskey below half the expected fill, that’s a no. If it’s cloudy, it’s toast…completely oxidized.
WHEN TO DRINK AFTER A BOTTLE IS OPENED…
Since I’m in the restaurant business, I don’t feel comfortable selling whiskey from a bottle that’s been opened for more than 6 months—especially if it’s a vintage bottle that’s below half full. Since we price those whiskeys for what they’re worth, I want to give our customers a great pour. If it hits that 6-month mark, I’ll likely discount it to sell it quicker or drink it myself.
ON CORK MANAGEMENT…
If that bottle’s older than the 1970s, the cork will nearly always crumble when you remove it. Before I open a vintage bottle, I turn it on its side to moisten the cork some and make it easier to remove.
ON SERVING A VINTAGE POUR…
A pour of really old whiskey changes with every sip, which I think is cool. When I enjoy something old and rare, I want to make sure I don’t leave my seat. I want to experience it right out of the bottle and stay with it until the glass is empty. You’re sipping through time in that 20-minute period, so you don’t want to miss anything.