Reply to Can you recommend a good quality rum?

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Reply to "Can you recommend a good quality rum?"

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[quote=Anonymous]Well, I suppose there's at least two things happening:

One is that the alcohol itself oxidizes. This would technically happen [i]faster[/i] in liquor than wine, since there's more alcohol to oxidize. But it takes a very long time to be noticeable.

The other is that the stuff in the liquor other than the alcohol can oxidize. This is the bigger problem with wine, because wine has a lot of tannins, etc. that can oxidize quickly. Its not going to be a big issue with a neutral grain spirit, which doesn't have much in it other than alcohol and water, which is why I don't much worry about vodka going bad even if its been in my freezer or wine cellar for a million years.

But if you're infusing liquor with other stuff that can oxidize, its a bit of a bigger issue. Some infusions have very short shelf lives; a basil infusion is an extreme example; it taste good for a few days, but eventually taste like wet leaves. I think its a best practice for all of them to minimize exposure to oxygen, heat, and light.

(I don't want to overclaim this for vanilla extract though; I've had a bottle of rum with some vanilla beans in it in my refrigerator for a couple years and it tastes fine. I doubt if it were in a wider bottle it would taste significantly worse).[/quote]

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