I'm not much of a drinker, and I noticed that even though I'd put the
cap on tightly, the level had dropped in one bottle. And what was
left didn't seem any stronger.
Another bottle had never been opened, but the level there dropped too.
It turned out that the paper or foil or whatever going 3 inches down
the neck of the bottle had come off the bottle and it was evaporating
without ever having been opened.
Neither cap would tighten until I squeezed it enough to distort it a
little. Before that, the cap threads were bigger than the bottle
Admittedly, it was years since I had drunk from one or gotten the
I think the lesson is, Drink more.
I busted the seal on a 20+ y/o gift fifth of Gilbey's gin a few years
ago. The level in the bottle had receded 0.25 - .5 inch and it
tasted like gin that had no alcohol content.
Not much worse than fresh Gilbey's, but it still hurt to dump it...
All alcoholic beverages have this problem. This is true of wines as
well. Ethanol has a lower boiling point than water, a higher vapor pressure.
An "Angels Share" of 2% is lost each year in making Scotch.
Is it worth the loss to age a Scotch or wine? I can tolerate the loss, YMMV.
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