How Long to "Air" A New Bottle of Scotch?

Good question. It will vary depending on the particular whisk(e)y and the climate where you are, storage conditions etc.

I find there is a marked improvement from between 1 week to 2 or 3 months after opening, at least for single malts I've opened.

Some remain largely unaffected after 4 months, others start to deteriorate.

All depends on whisky/air ratio of course. If you take one dram out of a bottle, close it and come back to it 12 months later I'd bet it would not have changed significantly.

On the other hand, let's say you drink 1/3 of a bottle in the first month, then come back to it 12 months later - you'd be lucky to recognise it (at least in my experience in the sub-tropics of Australia).

So in summary - for me, personally, about 1 or 2 months with only a few drams taken out of the bottle results in peak character and "openness" of aromas and flavours. Smoky Islays at probably less than a month (in this heat, I find the bulk of the smoke dissipates in only a few weeks).

If holding a tasting, I'd try to open bottles at least a week before the event (but that's just me).

A search on previous discussions of "oxidation" may also help: www.connosr.com/search/oxidation/

This article has helpful info for those interested in this discussion: jason-scotchreviews.blogspot.com/2010/07/….

Our discussion here is a bit different from those on oxidation in that this discussion is focused on how a little air and time in an opened bottle can help the flavor of a good single malt scotch rather than hinder it.

Thank you, Systemdown, for your helpful comments and links.

@rigmorole I use the term oxidation in both the positive and negative senses - a whisky requires oxidation to open up, but too much air (over-oxidated) is detrimental.

I agree with Jason's blog post - never judge a whisky upon opening!

@systemdown Wise words. I just opened a new Ardbeg 10 yr old on the same night I finished own that was first opened 7 months ago. It is interesting to see how it changes over time. I accept batches will vary but air and storage definitely have an impact.

I opened an Ardbeg 10 and the iodine/bandaid nose was gone within the week. Not that I wanted to see them go, but it seems that the harsher flavors and smells are the first to go.

@rigmorole Good question. The biggest change I've seen in a whisky over time from opening is my HP12. I was straight out disappointed with it at first, but now close to half a year later it's a much better whisky. connosr.com/reviews/highland-park/…

However, in my personal opinion, whiskies usually taste the best just after opening. There's often an edge, some intensity, that gets slightly blunter after just a few days - a week.

Like @MCM says, some of the harshness disappears quick sometimes, and I most often like it harsh. The whisky should come out the bottle like a rabbid badger and attack you. But after you opened the cage a few times to throw in some feed the badger gets used to your presence and stops biting.

And then you contract whisky badger rabies, for which there is no cure.

Speaking of badgers, check out "The Salton Sea" for a badger scene worth remembering. Vincent D'onofrio makes for a great villain, to be sure.

BTW: I once confronted a badger as a ten year old in Oregon. I had a fishing net (with a handle on it) at the time. I had been hunting bullfrogs in a pond. Well, a real life badger showed up and threw a fit. It met me in the middle of the gravel road and stood its ground. Foolishly, being a kid, I threw the fishing net over the badger's head. It tore the net apart and ran at me. I ran away and that was that. No drama. It lasted only a minute or two. True story.