Vivian Marlowe
Alcohol is often celebrated as a preservative, and most spirits don't go bad. Alcohol does lose its potency and flavour intensity over time, but it does not become unsafe to drink. Spirits above 40% ABV do not expire, and distilled alcohol, such as gin, vodka, rum, tequila, and whiskey, stops aging once bottled. Properly stored alcohol retains its potency regardless of age, but exposure to heat and light will cause chemical changes in the bottle. Once opened, oxidation begins, and the alcohol may start to taste off after 1-3 years.
| Characteristics | Values |
|---|---|
| Alcohol losing strength over time | Alcohol does lose its strength and flavour intensity over time once opened. |
| Alcohol losing strength overnight | Alcohol does not lose its strength overnight if left uncapped. |
| Alcohol expiration | Alcohol does not expire, but it can be described as "going flat" after opening. |
| Alcohol shelf life | Alcohol generally maintains its character for 1-3 years after opening. |
| Alcohol shelf life in the refrigerator | Alcohol stored in the refrigerator has a shelf life of 8-12 months. |
| Alcohol oxidation | Once opened, alcohol undergoes oxidation, which affects its flavour. |
| Alcohol evaporation | Alcohol evaporation occurs once the bottle is opened. |
| Alcohol potency | Alcohol loses its potency within 6 months to 2 years of opening the bottle. |
| Alcohol flavour | Alcohol loses its flavour qualities over a few years after opening. |
| Alcohol fragrance | Alcohol loses its fragrance after a few years of opening the bottle. |
| Alcohol in a cool and dark place | Alcohol stored in a cool and dark place has a longer shelf life. |
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What You'll Learn
Alcohol evaporation
Alcohol does evaporate, and it does so at a faster rate than water due to its lower boiling point. The rate of evaporation depends on factors such as temperature, light, heat, and humidity, as well as the type of alcohol and its proof. High-proof spirits (40% ABV or higher) like whiskey, vodka, or rum can lose 2-3% of their volume per year once opened, if stored properly. Lower-proof bottles (below 25% ABV), such as liqueurs, can evaporate faster, at a rate of around 5-10% per year.
Liquor can also evaporate from an unopened bottle, but the process is incredibly slow, and the amount lost is usually insignificant. The rate of evaporation in an unopened bottle depends on temperature, humidity, and storage time. Even under ideal conditions, the loss of alcohol content in an unopened bottle is very gradual, typically less than 1% per year.
The amount of liquid in the bottle also affects the rate of evaporation. The more air in the bottle, the shorter the shelf life, as there is a larger surface area for the alcohol molecules to escape from. This is why some people transfer their liquor to smaller bottles once opened, to reduce its contact with oxygen and slow down the evaporation process.
Additionally, exposure to heat can cause alcohol to evaporate faster. When heating alcohol, such as when making hot cider with whiskey, the alcohol will start to evaporate at around 173°F (78°C), which is the boiling point of ethanol. At higher temperatures, the evaporation rate increases. For example, at the boiling point of water (212°F or 100°C), 60% of the alcohol in the mixture will be evaporated after about 15 minutes.
Overall, while alcohol does evaporate, the rate at which it occurs depends on various factors, and it is usually a slow process, especially in unopened bottles stored properly.
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Oxidation and degradation
Alcoholic beverages are known to be excellent preservatives, and most spirits do not spoil even after being opened. However, oxidation and degradation can cause changes in flavour and alcoholic strength over time.
Oxidation:
Alcoholic beverages, when exposed to oxygen, undergo chemical changes. This process is known as oxidation, and it can affect both opened and unopened bottles of alcohol. Oxidation causes flavour changes and, in some cases, a loss of alcoholic strength. The rate of oxidation depends on the type of alcohol, with higher-proof whiskies and liqueurs changing more quickly due to their barrel notes, bold flavours, and additional ingredients.
Degradation:
Alcoholic degradation refers to the process by which the flavour, fragrance, and strength of an alcoholic beverage deteriorate over time. This can occur even in unopened bottles of alcohol due to slow, consistent oxidation. However, the degradation process accelerates once a bottle is opened, as the alcohol is exposed to more oxygen. Additionally, factors such as temperature changes can degrade terpenes, organic molecules that contribute to an alcoholic beverage's flavour.
Factors Affecting Oxidation and Degradation:
The rate at which oxidation and degradation occur is influenced by several factors:
- Time: The longer a bottle of alcohol is opened, the more pronounced the changes in flavour and strength will be.
- Exposure to Oxygen: The amount of oxygen in contact with the alcohol affects the rate of oxidation and degradation. Transferring alcohol to smaller bottles or using sterilized glass marbles can help reduce oxygen exposure.
- Temperature: Temperature changes can degrade terpenes, altering the liquor's flavour. Storing alcohol in a cool, temperature-stable environment can help slow down degradation.
- Light Exposure: Prolonged exposure to daylight can cause liquor to lose colour, which is indicative of flavour changes. Storing alcohol in a dark place or away from direct light can help prevent this.
- Alcohol Content: Alcoholic beverages with higher alcohol content tend to have a longer shelf life, as the high alcohol levels inhibit bacterial growth.
- Sugar Content: Alcoholic beverages with higher sugar content tend to expire faster, especially when opened, as sugar interacts with oxygen and accelerates oxidation.
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Alcohol potency
Oxidation begins as soon as a bottle of alcohol is opened, and oxygen in the air interacts with the alcohol, causing it to "go bad". Oxidation affects the flavour and quality of the alcohol. The more air in the bottle, the shorter the shelf life. To slow down oxidation, some people transfer alcohol to smaller bottles as the liquid level decreases.
Evaporation also occurs when a bottle of alcohol is left open, causing alcohol molecules to escape. The rate of evaporation is reduced by a narrow bottle opening, but alcohol will still evaporate at room temperature. Heat increases the rate of evaporation, and exposure to heat and light will cause chemical changes in the alcohol. Therefore, it is recommended to store alcohol in a cool, dark place.
The shelf life of opened alcohol varies depending on the type of alcohol and the storage conditions. Most primary liquors like whiskey, brandy, rum, gin, tequila, and vodka have an almost infinite shelf life if left unopened due to their high alcohol content, which inhibits bacteria growth. However, once opened, they will lose flavour and fragrance over a few years but will not spoil.
Opened bottles of brandy will lose potency and flavour within 6 months to 2 years. Gin will lose its flavour within 6 months to a year after opening, while vodka can last for decades after opening. Opened whiskey has an indefinite shelf life but its flavour and taste may begin to fade after 1-2 years. Tequila should be used within a year of opening, otherwise, its flavour profile will be altered.
Liqueurs with lower alcohol volumes, such as cream liqueurs, are more perishable and should be consumed within 8 to 12 months of opening. Wine-based spirits like vermouth should be used within 6 to 8 weeks of opening.
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Alcohol shelf life
Alcohol has a long shelf life and is a great preservative. Most spirits don't go bad and continue to be safe to drink in moderation. However, they do lose flavour intensity and alcoholic strength over time. Spirits above 40% ABV (80 proof) don't expire. Anything distilled, such as gin, vodka, rum, tequila or whisky, stops ageing once bottled.
That said, most brands are best enjoyed in the first year. Properly stored, factory-sealed bottles can remain comparatively fresh even a decade after release, meaning their aromas and flavour intensity remain relatively unchanged. Exposure to heat and light will cause chemical changes inside any bottle of alcohol, so storing in a cupboard or a cool, dark place is recommended.
Once opened, exposure to oxygen will cause the spirit's flavour to change, and heat will cause evaporation of the alcohol. Depending on how much liquid is left in the bottle and the length of time it has been open, those changes could be subtle and only noticeable to a trained palate, or much more pronounced. Cream-based liqueurs, which contain lower alcohol volumes ranging from 17 to 27 per cent, and wine-based spirits such as vermouth, are more perishable. Cream liqueurs such as Baileys can separate or curdle. Keeping open bottles in the refrigerator helps to extend their shelf life, but eight to 12 months is likely the maximum time they should be left.
Open bottles of whisky fare better but are still considered at their best within a year or two. Whisky's taste will become smoother in time, but the impact on its flavour is unpredictable.
Flavoured rum has a shelf life of about six months once opened; you may notice colour, flavour, and potency shifts within this time. Straight rum will typically retain its flavour profile for about two years. Tequila should be used within a year of opening; beyond this, it will develop a sour taste and smell.
Brandy has a shelf life of six months to two years once opened. Gin should be used within six months to a year.
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Alcohol storage
Alcohol does lose its strength once opened over time due to oxidation and evaporation. To maintain the strength of your alcohol for as long as possible, there are several storage methods you can follow.
Firstly, it is important to store alcohol away from direct sunlight and sources of heat. UV rays and heat can damage alcohol, alter its colour, and cause evaporation. Therefore, storing alcohol in a cool, dark place, such as a cupboard or cabinet, is recommended.
Secondly, storing bottles on their sides is advised if they are sealed with a cork to prevent the cork from drying out and cracking. For bottles with screw caps, storing them upright is fine.
Thirdly, while most distilled spirits with high ABV percentages can be stored at room temperature, some alcohols, such as fortified wines, cream-based liqueurs, and wine-based spirits, should be kept in the refrigerator after opening. The lower temperature slows down oxidation and evaporation, preserving the flavour and strength of the alcohol.
Lastly, transferring alcohol to smaller bottles once opened can help reduce its contact with oxygen and slow down the oxidation process.
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Frequently asked questions
Yes, once opened, alcohol will lose its strength over time. Exposure to oxygen will cause the spirit's flavour to change, while heat will cause evaporation of the alcohol.
The speed at which alcohol loses its strength depends on the amount of liquid in the bottle. The more air in the bottle, the shorter its shelf life. Generally, alcohol will start to taste "off" after 1-3 years.
Time, light, heat, and oxygen exposure all impact how long a bottle of alcohol will last. To extend the life of a bottle of alcohol, store it in a cool, dark place.
Wine-based products like vermouth have a relatively short shelf life. Liqueurs and cordials, which contain sugar and other volatile ingredients, will also spoil faster.
