Everyone with a liquor collection has that one bottle that goes untouched.
There’s a rigorous approach to storing wine and beer, which ought to be consumed shortly after opening, while unsealed spirits spend their time on the back shelf.
Luckily, unlike wine or beer, distilled spirits are made to last since most are often more than 40% alcohol by volume (ABV), and alcohol is a preservative.
However, alcohol does indeed go bad, since aromas and flavors can deteriorate over time — but there are ways to make sure your alcohol lasts longer and to know when to toss it.
The first trick is to buy smaller bottles and just purchase on a more regular basis.
“A small bottle allows the consumer to go through the product in its entirety before it begins to change in both flavor and aroma,” Jason Asher, founding partner of Phoenix’s Century Grand, told Food & Wine.
Another perk of buying small bottles is that you can try something new each time you go back to purchase liquor.
But not all alcohols are built the same.
For example, vodka lasts forever, and while there’s not really a risk of it expiring or oxidizing, you could improve the overall drinking experience with the way it’s stored. It may be the least likely to degrade over time, but it’s suggested to store it in the refrigerator.
“Don’t pour a bottle of premium vodka right out of the freezer,” Mike Foster, global trade engagement and customer experience manager for Belvedere, told Food & Wine. “Well-made vodkas have the flavors and aromas of their ingredients, which become muted when served too cold.”
Whiskey, bourbon or scotch might have a slight change in flavor if kept around sealed for too long, but it’s more likely that you’d just be missing out on prime drinking time.
“Non-chilled, filtered, aged products can gain a visual cloudiness if the bottles aren’t sealed correctly,” Asher shared. “An imperfect seal allows alcohol evaporation and the coagulation of the fatty acids in the spirit.” While a cloudy spirit won’t hurt you, it won’t make the most beautiful Manhattan.
Once you open the bottle, however, the expiration date moves up. The aromas and flavors of opened whiskey bottles will deteriorate after about a year or two, while drinks like single malt scotches will deteriorate after as little as six months to a year.
If properly sealed, tequila and mezcal have a low risk of oxidation — though it can become cloudy over time. Make sure to store agave spirits away from direct sunlight at room temperature or cooler to avoid evaporation, and seal it tightly so any aromas in the air can’t infiltrate it.
Most tequila and mezcal will be best consumed within one year of opening.
Gin should be stored at room temperature in a dark place, James Bowker, the global advocacy manager at The House of Suntory, advised. Evaporation can lead to a harsh and bitter taste, as well as discoloration or cloudiness. It’s advised to consume your gin within one year after opening.
White, unaged rums will last longer if well-sealed and stored in a cool, dark place. Aged rums, on the other hand, can darken over time — though it’s mainly just a cosmetic change. Most aged rums will start to lose flavor after about just six months, and unaged rums are best consumed within a year or two.
When it comes to liqueurs, amaros and vermouths, there’s a lot of variation — but most are typically fortified or sweetened, which can cause oxidation at a more rapid pace. For example, coffee liqueurs used in a beloved Espresso Martini can be stored at room temperature with a long shelf life due to the high sugar and alcohol content, which act as preservatives.
