I got a text this evening that said:

I know you have touched on it on Bourbon Master but it is amazing how much a bourbon can change after it’s open. I wasn’t a fan of the Weller but after sitting for almost 2 months, I really enjoy it.

Cowboys Fan

So I responded: I think you might be on to something.

And then he responded:

That bottle was being so cocky to the other bottles. Look at me, 2 months old and still half full. I swear you could hear the cabinet laugh as I pulled it out tonight.

Same Cowboys Fan

My response:

You know. I have found the more I open a bottle of bourbon, the more I like it too. Because I care less once I get to the bottom.

Jokes aside, my friend is on to something.

I have had bottles of bourbon I have opened and I have been disappointed with the pour. And then I have opened the same bottle a month later and it is outstanding. And I have had some that taste a lot better than the first pour.

So I started to wonder: Is there a difference with the taste of a bottle of bourbon from the first pour to the last pour?

Now to the research…

Research

I started with a little reading from another bourbon blog. You can read the same article here from Drink Spot. They did a pretty good job with some of the basics, but I wanted to expand on it just a bit (because I like to talk and bore you with stories).

Yes, a bottle of bourbon can taste different after it is opened. Everything is different once it breathes a bit and comes more in touch with the world.

Ok that was a little much. When I said, “comes more in touch with the world,” I mean that it comes in contact with something that it doesn’t in the bottle.

OUTSIDE AIR!

When a bottle of bourbon is first opened, the spirit is exposed to oxygen, which can cause some changes in the flavor profile over time.

Think of it like a car body. Exposed to oxygen, it will rust over time. Bourbon does the same thing, but it doesn’t make it a worse pour. Sometimes it just changes the flavors of the next pour.

The extent of the changes depends on various factors, such as the length of time the bottle has been opened, the type of cork or closure used, the temperature and humidity of the storage environment, and the age and quality of the bourbon, plus the exposure to sunlight or other outside factors.

Generally, bourbon that has been opened and left for a long time can lose some of its initial aroma and flavor characteristics due to oxidation. However, some bourbons can improve with aeration, as the oxygen exposure can help to open up and soften the flavors, particularly in younger or more tannic bourbons.

Why Does This Matter?

I’ll sum it up like this: You can’t judge a bourbon by its first pour.

Because the first pour and the last pour won’t be the same.

If you judge a bottle on the first pour, you are missing out on the second, third, etc pour. And you never know what that might bring.

It is a matter of personal preference whether one enjoys the taste of a newly opened bottle of bourbon or one that has been open for some time.

Pro Tip: It is always best to store bourbon in a cool, dark place, away from direct sunlight, and to finish it within a reasonable time frame to preserve its optimal flavor.

Conclusion

Normally, I end a post with a nice summary of the article, a few key takeaways, and a nice sendoff.

Instead – I’ll end this post with a quote from my friend (same one from the story above):

Maybe we have the imagination to write children’s books. May have to find a different subject matter.

And maybe I took that text and turned it into a blog post. And maybe my friend owes me a drink. Or maybe I owe him one.

And this is how his night ended.

Cheers!

CW