Using wine preserving spray for whisky

[Surucipe]

Do you use one of these wine preserving sprays to prevent your whisky from oxidising? I sometimes use one called Winesave but there are quite a few other brands out there as well. If so, do you always use it or just when a bottle is below 1/3 full? Do you use it for all your whiskies or just on the more peated ones? In my experience peaty whiskies suffer more from oxidising than non-peaty ones. e.g. I had a bottle of Laphroaig Quarter Cask (which I normally love) that was down to probably only 1/5 full, then I forgot about it for several months and when I finally returned to it, it had a very unpleasant sharp asphalt-like taste (weird how you can make that taste association without actually having tasted asphalt but that’s the best description I could come up with). On the other hand there are whiskies which evolve beautifully as they get more and more exposed to oxygen. I suppose it also depends on how many bottles you have open at the same time and on how quickly you finish those. Anyway, I would be interested to have your opinion.

[Louich]

Imo these are useless (even for wine). If you really want to cut the oxidation process nitrogen is an option to consider.

[Colt45]

If the Winesave you mention is the one which uses argon to displace the air, I imagine it would serve the same purpose for whiskey as it does for wine. I find very interesting your take on evolution - as it relates to distiller intention.....

[Garrettbuckeye]

I've never noticed much difference in my bottles. I'm not big on the peaty scotches though.

[Dispence]

Even using a coravin for wine (extracts wine without removing the cork, and replaces wine and air with Argon) only works to a certain level. Once I get past half a bottle I just open and make sure it's consumed. I never let wines sit for more than a few weeks unless there's less than a few ounces out of it.

In brown spirits, I'll transfer to a smaller bottle as to not let it over-oxygenate. I've also found keeping the bottles cool or cold (fridge or freezer) helps the heavy peated spirits last longer (bring them to temp before drinking). Even some of my aged rums start to change flavor at some point.

In my mind, it's all part of the evolution of the spirit or wine. It's going to change, one just needs to keep it consumable.

[sengjc]

I do not use any kind of preserver for the opened bottles on the everyday drinking rotation. Depending on the rate of consumption, you may not require any kind of preserver if you manage the number of bottles you have opened at any one time.

For samples from opened bottles that I store for future reference, I will use a smaller bottle and a little argon gas to displace the oxygen.