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Rum storage

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BDD888 May 25, 2011 12:41 PM

Does Rum need to be stored on it's side as a bottle of wine? Same temp & humidity? I believe the recommended temp for wine is between 10-15C. 70% humidity?

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    budnball RE: BDD888 May 25, 2011 01:40 PM

    don't be surprised if this post gets bounced to spirits. Unless you have a cork top i would think it would not matter. Alcohol is not as finicky as wine.

    1 Reply
    1. re: budnball
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      BDD888 RE: budnball May 25, 2011 01:58 PM

      Ok thanks.

    2. EvergreenDan RE: BDD888 May 25, 2011 05:07 PM

      Short answer: no.

      Long answer: High proof spirits should be stable stored at room temp and upright. My experience shows that spirits change very little in the bottle, even over very long times. Liqueurs are different. Some oxidize. For example, creme de cassis will turn dark brown, form a sediment, and have an oxidized taste. St Germain is said to be best drunk within 6 months, although evacuated and stored in the refrigerator, it keeps much longer than that.

      I don't think a cork will matter much. The bottle will be filled with oxygen (and nitrogen, of course) as soon as you open it.

      www.kindredcocktails.com | Craft + Collect + Concoct + Categorize + Community

      6 Replies
      1. re: EvergreenDan
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        BDD888 RE: EvergreenDan May 25, 2011 06:43 PM

        Thanks guys.

        1. re: EvergreenDan
          sku RE: EvergreenDan May 25, 2011 08:22 PM

          Storing spirits on their side for an extended period can degrade the cork, so as Dan suggests, it's better to store them upright.

          1. re: EvergreenDan
            davis_sq_pro RE: EvergreenDan May 26, 2011 08:37 AM

            Higher proof liqueurs (e.g. amaro) will also keep quite well for a long time. Good timing on this thread, since I was able to verify this just yesterday.

            A friend brought back a bottle of Petrus (45% ABV) from a trip to Italy, and we sampled it against another bottle that he'd opened over three years ago (less than half full at this point). We were unable to detect much difference in flavor between the two. The three year old liqueur actually seemed to have a slightly stronger flavor, which was exactly the opposite of what we expected, especially given that the bottles have plastic screw tops -- not a lot of evaporation. I would have thought that the intensity would fade over time due to oxidation.

            Very nice to finally get to verify this firsthand after hearing various theories about long-term storage on this forum and elsewhere. I'm not sure how other high proof liqueurs would respond but at least in this case it seems to be a non-issue.

            1. re: EvergreenDan
              EvergreenDan RE: EvergreenDan May 26, 2011 03:24 PM

              Interestingly, my Latvian friend says that Black Balzams should be aged in the bottle at least a year before being drunk -- and longer if possible.

              He is also the same guy that hosted a blended whiskey (Chivas) tasting of a new bottle versus an open bottle about 25 years old or so. No one could tell the difference.

              --
              www.kindredcocktails.com | Craft + Collect + Concoct + Categorize + Community

              1. re: EvergreenDan
                JMF RE: EvergreenDan Jun 17, 2011 12:08 PM

                I have an at least 40 year old unopened bottle of the Riga Black Balsam, I wonder what it tastes like. I will have to find a new bottle and compare.

                1. re: EvergreenDan
                  JMF RE: EvergreenDan Jun 17, 2011 12:10 PM

                  I had some 1951 and 1953 Bacardi white rums recently from unopened bottles. Amazingly good stuff. Nothing like the crud they put out nowadays, which we tasted as well for comparison.

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