Decant Wine is Fine but Decant Whisky is Frisky?

Decant Wine is Fine but Decant Whisky is Frisky? 

 

Before we get into whether to decant a wine or a whisky, let's explore the history of decanting.  

 

The practice of decanting wine, or separating it from sediment, dates back to the guys wearing robes during the day and not at home.  The Romans and Greeks used pottery jugs and amphorae (Greek word amphiphoreus for “something which can be carried from both sides are oblong, two-handled vases with fat bodies, pointed ends and narrow necks).  The emergence of glass decanters coincided with the Roman Empire, with free-blown carafes becoming the vessel of choice for the upper echelons of Roman society.  Glass decanters experienced a resurgence in popularity during the Renaissance, particularly in Venice, where they were reintroduced.  The 18th century saw the introduction of stoppered bottles, which we now term as decanters, allowing for the storage of spirits.  The 19th century witnessed a variety of decanter shapes and styles, including the shouldered decanter, the mallet decanter, and the ship's decanter.  As wine culture spread,  decanters became status symbols, with stunning designs and intricate craftsmanship becoming hallmarks of lavish dining settings.  In the mid-20th century, bourbon distilleries like Jim Beam and McCormick Distilleries began producing ornate decanters to hold their whiskey, often with themed designs to sell more product for a higher price tag.  Today, decanters are typically used for serving wine, allowing it to breathe which can improve its flavor and aroma. 

 

-  Aesthetic appeal (Elegance and high style)

-  Presentation (Clear decanter to see the whisky hue)

-  Sediment removal (Some whisky may develop sediment over time in the bottle)

-  Aeration (Intentional addition of oxygen can evolve the taste)

-  Storage (Easier to pour from a decanter than a bottle)

-  Blending (Infinity bottle)

-  Serving (Elegance)

-  Preservation (reduces oxidation)

-  Seal quality (Being airtight is crucial to preserve quality) 

-  Environmental factors (Light, heat, and temperature can impact quality over time. Best to store the decanter in a cool, dark place away from direct sunlight.)

-  Size of the decanter (Smaller amounts of whisky in a large decanter may oxidize more quickly than in a smaller decanter that is nearly full) 

-  Storage time (Whisky can can stay in a decanter depends on various factors like whisky quality and aging. Like law school, the answer is "it depends". Ddecant for a few years however prolonged storage may result in discolouration and less intense flavor) 

-  Types of whisky (No consensus as whisky of different aging will evolved at different rates when exposed to oxygen)

-  Material (Glass and crystal decanters so be careful to with vintage crystal as it may not be lead-free)

-  Design and Capacity (Many styles from classic square shapes and globed vessels to intricately beveled and minimalist designs. The shape may impact the aeration due to surface contact area.  Some designs are not functional so hard to pour)

-  Cleaning (Smaller the neck, the more difficult it will be to clean the decanter) 

 

 

Decanting is a personal choice that is determined by "trying" (trial) and error.  Wine is more predictable and in greater use of decanting.  Being new to whisky, I have read many knowledgable whisky expert reviews.  One small detail I found is that some reviews include how long the whisky was in the glass before being tasted.  Antedotially, 30 minutes is common.  I tried this with pn St. Patrick's Day when I poured the Whisky Advocate Whisky of the Year, a 2024 Laphroaig Elements L2.0. Cask strength Islay Single Malt Scotch.  Had the scotch out of the bottle so many times but when it was out for 30 minutes, it was OMG great!

 

 

For scientific purposes only, I tried and errored by pouring two shots of the same whisky into two glasses. One was straight out of the bottle the other using a white wine Vinturi aerator.  There was a slight difference but as any good experiment, it must be repeated to ensure results are accurate.  Next time the pour will be larger to increase the sample size.  Do anything for whisky science!