How long can a bottle of whiskey last not sealed?

Leif

I missed that it has been opened. Alcohol oxidises to form vinegar, so if it has been opened, it won't last so long.

-taff

It's whisky, it'll last as long as you don't drink it.

LameWolf

Wine needs to be used up once it's opened; whisky will be absolutely fine. Even if heat and light have had a bit of an effect, if you're going to use it for cooking, it honestly won't matter.:o

Fwiw, I've substituted whisky for brandy in recipes before now, to good effect.

My only problem is it tends to be "a splosh for the cake/mincemeat/marmalade/whatever and a tumbler for the cook".:rotfl:

Piggers you amateur - don't you remember, you sit on the floor before drinking!:rotfl:

BitterAndTwisted

Leif wrote: »

I missed that it has been opened. Alcohol oxidises to form vinegar, so if it has been opened, it won't last so long.

Balderdash! Alcohol evaporates if left uncorked at room temperature. It's only wine which turn into vinegar. The clue is in the "vin" part of "vinegar".

I have several opened bottles of spirits sitting on top of my fridge/freezer and some of them have been there for a number of years. There has been no discernible change in smell or taste whatsoever. Caveat: none of them are pricey, vintage single malt whiskies.

[Deleted User]

Hi,

put a splodge into a cup of coffee now and then to use it up, mmmm.

[Deleted User]

I would definitely use it in Christmas cakes or even a Christmas pudding, or better still have a wee swally on a chilly night to warm your cockles up :):)

Leif

I was mistaken, as the creation of vinegar is by fermentation not oxidation, and the high alcohol content prevents the bacteria from surviving. So even an opened bottle of whisk(e)y will keep.

Personally I hate whisky in food, it makes it horrible. Drink the whisky, or give it to someone who likes to drink it. I love the stuff, but it is best avoided, too fattening, too tasty.

BitterAndTwisted wrote: »

Balderdash! Alcohol evaporates if left uncorked at room temperature. It's only wine which turn into vinegar. The clue is in the "vin" part of "vinegar".

I have several opened bottles of spirits sitting on top of my fridge/freezer and some of them have been there for a number of years. There has been no discernible change in smell or taste whatsoever. Caveat: none of them are pricey, vintage single malt whiskies.

It isn't only wine that turns to vinegar. Any alcoholic drink (or otherwise) with a suitable alcohol content - i.e. not too high - will ferment. Rice vinegar is made from rice wine, cider vinegar from cider, malt vinegar from brewed malt (~beer), and wine vinegar from wine. And a lot of vinegar is not even brewed, being a cheap nasty substance used in many foodstuffs.

You should not take names of foodstuffs too literally. Mince meat contains no meat, though it once did. 'Meats' was a general terms, as is vinegar, originally meaning old/aged wine.

Emm-in-a-pickle

OP you said you don`t drink whiskey - but do you perhaps like bailey`s liqueur type drinks? You can make your own using up some of the whiskey.

-taff

Whisky isn't fattening, it's all the other rubbish people add to it to mix it.
Neat and with with water, not calorie laden at all.....

Leif

-taff wrote: »

Whisky isn't fattening, it's all the other rubbish people add to it to mix it.
Neat and with with water, not calorie laden at all.....

Sorry but that is not true. Alcohol has calorific value. 1 35ml shot of whisky has 78 calories, I would drink much more than that.