Does alcohol go bad?
A beginners guide to the do's and don'ts of storing booze
“Alcohol doesn’t last long in my house”, I hear you say with a wink, but what about that bottle of Crème de Mure you’ve had in the back of your cupboard from when you had a party a couple of years ago and the cocktail required 2 ounces of it?
Now, a few years later you’re loathe to throw it away just in case you make that Rum Runner again! The trouble is, that once jewel bright liqueur is now more khaki than amethyst and more murky than mulberry.
And what about all those backstreet bars with their dusty top shelves filled with all manner of bygone beverages? “I’ll have a double… of that, err… mystery drink at the back”, you slur to the bartender with no concern (mainly due to imbibing two Rhum Swizzles, a Fog Cutter and a couple of Mai Tais down the road at the nearby Tiki bar) …but is it ok to drink?
“It must be!” you say, “It’s from a proper drinking establishment after all…” Well, ok, it’s a sticky floored, tobacco stained dive that you just rolled into on the way back to the subway whilst declaring, “Just one more for the road!”
So should we all be boycotting the top shelf in those shady looking bars, or clearing out the back of our booze cabinets and throwing away those dodgy liqueurs and ancient holiday souvenir bottles of Mezcal? Or, should we just dust ’em off and and re-acquaint ourselves with that bottle of smoky regret juice one more time?
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Here’s the low down...
Alcohol is a preservative and as distilled liquors, like vodka, gin and whisky don’t contain sugar and aren’t fermented, they’re pretty pure, so typically they’re going to last the longest… possibly ‘forever’ in the right conditions.
High ABV liquors won’t become infected with microbes as they can’t live in high strength alcohol but some flavours can change with age, especially if you’ve had a bottle for a few years.
In production the manufacturers control the environment the alcohol lives in – be it pot stiller, wooden barrel or cask – where it ages over time, taking on the flavours and aromas of the material that it’s kept in, developing in character through a series of chemical reactions.
Once bottled, time effectively stops and it no longer continues to ‘age’. That 18 year old aged bottle of rum won’t get any better in its new glass abode, it will just stay as it was at the time of bottling. Having said that, it’s not a time capsule, the flavour certainly won’t improve as it would in the manufacturing process… but it can get worse.
And then you have low ABV drinks such as liqueurs, fortified wines (which DO go off)… and dare I say it, beer. The difference being that beer and wine are high usage drinks that don’t normally get to a point where they’re out of date, whilst liqueurs and fortified wines often fall into that ‘little used’ category.
But it’s always good to know what you’re dealing with, so in the guide below we’ll run through a wide selection of liquor, liqueurs, fortified wines and to be thorough, beers and wine as well. We’ll be taking a look at the do’s and don’ts of storing them and the kind of things you should watch out for if you’re looking to stay away from people in white coats with stethoscopes.
Environmental changes
Heat and UV light
Don’t store your bottles in areas of bright sunlight. And don’t buy alcohol from a liquor store that has it’s bottles all lined up in the window with the sun blazing through. Some of those bottles could have been there a very long time (especially if they’re not hot on stock rotation) so the quality of the drink could be greatly reduced, specifically in terms of flavour but also due to the evaporation of the alcohol!
There are two factors to account for here:
The high temperatures created by being left in the light will break down an organic molecule called terpene, plus a few other members of the family like limonele and pinele – both of which smell like you’d imagine from their names. Over time, they’ll deteriorate to the point where they no longer contribute to the aroma of the drink.
Direct UV light also degrades your tipple by affecting the molecules themselves, and will contribute to your drink tasting ‘off’. In fact Bacardi now ship their rums in coolers or blankets in a bid to reduce temperature based flavor changes.
Air
Oxidisation is your enemy and will quickly ruin not only the colour of your drink but its aromas and flavors too. Although some wines benefit from having oxygen when they’re first opened – letting it ‘breathe’ in the bottle, carafe or glass – this is very different from leaving the bottle opened all night on the sideboard. If you decide to go back to it the next day for another glass, prepare for a very different over oxidised taste!
The same goes for port, sherry and fortified wines. Although vintage and fortified wines can last for years in the bottle, if you’re going to open a decent one then I suggest thinking about the occasion and if it’s not likely to be finished in one evening then it might be best to save it for another time.
Now, who needs a better excuse to finish off a bottle than that eh?
If you have a special bottle of whiskey or liquor don’t worry, this won’t degrade anywhere near as fast as a fortified wine, but you may wish to decant it into a smaller bottle so there’s less oxygen present, rather than risk the flavour changing, just make sure the top is screwed on tight.
Other flavor changers
Real cork can also make the flavour of your drink change, for instance if you store it on its side in a wine cooler. It won’t make the product ‘corked’ as such but it may make it taste a little ‘cork like’ or musty.
If a liqueur bottle has a cork stopper you should stand the bottle up so it doesn’t degrade. Most liqueurs now come with plastic corks which is great, but make sure the lid (or cork) is on tightly as the alcohol can literally evaporate up through the top of the bottle, weakening the strength (ABV) and also the flavour of your drink.
Fast pourers are great when having a party and you’re having to make lots of cocktails, but they’re a nightmare for evaporation. As the alcohol in your bottle warms up it separates from the water in the liquor and rises to the top. Then, as it evaporates faster than water, if it’s not sealed properly, it’s straight up and out your bottle faster than a ferret up a trouser leg.
This isn’t going to happen over the duration of a party, that’ll be fine, just don’t store them like that for any significant amount of time. And if you do use them, remember to keep the bottle lids to one side – preferably whilst sober so you know where you’ve put them and they don’t get thrown away afterwards – and screw them back on tightly.
A quick guide to how long your booze should last
Vodka
Once opened it should be fine for years unless it’s a flavoured vodka, then you may run the risk of losing some of those unique notes. Absolut recommend drinking their vodka within two years of purchasing – but due to the high alcohol content of vodka it won’t go bad – even if it’s years old it should still be fine to drink. You may just have lost some of the finer aromas and flavours we talked about and potentially the alcohol ABV might be reduced due to some evaporation.
Gin
The same as with vodka. It’s a high ABV so it should still be fine to drink for some years. Having said that, gins nowadays have all sorts of delicate flavourings, spices and botanicals, so the longer it’s open the more likely its unique flavour profile will gradually deteriorate. Preferably try to drink it within 1-2 years to maximise taste.
Rum and Whisky
Like gin they both have a lot of flavours and aromas that can be lost over time, so if possible drink within 2 years of opening. As they’re high ABV like the other distilled liquors they’ll still be fine to drink for years – it just might be that your grassy Agricole Rhum starts losing its earthy aroma.
Tequila
You may lose some of the sweetness or the complexities of flavours with tequila, so it’s best drunk within a few months of opening but again don’t worry if it’s not, it will be ok to drink for years, just not as tasty.
Liqueurs
Whilst most liquors will still be ok to drink after having been open a long time, liqueurs are a bit different as they contain sugars and more additives. Generally the higher the alcohol content of the liqueur the longer it will keep.
The flavors and aromas in your liqueur can change and reduce over time, if possible store opened liqueurs in the fridge to keep them fresher for longer and aim to use them within the year. If you don’t have room in your fridge then make sure they’re stored in the dark and somewhere cool.
So, you’ve found that bottle of Crème de Mure that’s been kicking around at the back of the liquor cabinet, how do you know it’s ok?
Trust your senses and give it a once over:
- Does it look ok? (see tips below)
- Does it smell ok?
Yes? Then give it a little taste and see, it’s most likely fine if your senses are telling you so. Just don’t chuck it in the Rum Runner first and then try it!
Here are some visual indicators that it’s past its best (and best well avoided!):
- Look out for crystallisation in the bottom of the bottle.
- Has the colour changed drastically from when you first bought it? (not just a little faded).
- Are there strange sea monkeys floating around in the bottom? Ok sorry, are there any ‘bits’ floating around?
- Does it look cloudy, curdly, murky or generally yuck?
If it looks like any of the above, particularly the latter ones, then it’s heading for the trash.
Just remember that the manufacturers of drinks like Crème de Mure (and other highly coloured/fruit based liqueurs), recommend you consume them within 4 months as within that period they’re still at their peak in terms of taste and vibrancy. They’re only a health risk if you start getting into murky sea monkey territory.
Vermouth and Port
These fortified wines have quite a high alcoholic content so they should keep for a reasonable amount of time, but of course, they will gradually lose flavour and colour and could even become ‘musty’. Once opened they’re best drunk within 3-6 months. Opened bottles should really be kept in the fridge to help preserve them. With vintage bottles, once they’re opened the quality clock is ticking so it’s best to use them within as short a time frame as possible – but remember to drink responsibly of course! 😉
Cream liqueurs
Cream liqueurs that contain dairy, cream or egg, like Amarula or Advocaat should be drunk within 6 months of opening and discarded after 18 months of purchase. Some of the cheaper creamy counterparts will deteriorate faster. Be sure you check the expiration date if there is one and don’t drink past it.
Baileys guarantee that their products will last up to two years opened or unopened but they recommend once opened that you drink it within 6 months (of course they do!) so it tastes at its best. They also advise keeping it in the fridge if possible, but if not then storing it in a cool dark place will be fine.
Beer
Beers stored in cans have less oxygen present (by now if you’ve read this guide from the top you’ll know all about how bad oxygen is for alcohol!) they also don’t let in any light (another enemy). There is a term in the beer world called ‘Skunked’ and like the animal it’s not very pleasant! A skunked beer is caused by a specific chemical reaction triggered by exposure to light. This is why craft beers tend to be in brown or green bottles.
During the brewing process when the hops are boiled they release iso-alpha acids into the liquid, this is all fine unless the beer is exposed to sunlight, which then break these acids down, the resulting compounds bind with proteins that contain sulphur and ‘voila’ a new chemical is created that’s almost identical to what comes out of that pesky black and white striped butt! Hence the name ‘Skunked’. You’ve been warned, keep those beers out of the sun, especially if they’re in a clear bottle!
Beer is best kept in a fridge, especially if it was purchased chilled, changes in temperature are not good for it. Always store bottles upright to prevent contamination from the cap and if you can’t refrigerate your beer then be sure to keep it in a cool dark place.
In the fridge it can last 6-8 months, or in the pantry 4-6 months. Beer past the expiry date is probably fine to drink so long as it’s been stored correctly. Always use your senses and if in doubt throw it away.
IPAs are at their best when consumed as fresh as possible, ideally within the first month and preferably no longer than three months, although unless you buy them straight from the brewery this is tricky to achieve.
Wine
Wine is a bit different to liquors and liqueurs as its alcohol content is far lower and there are many different factors involved in its making. Storing premium or vintage wine is an art in and of itself, so in this article we’re just going to be looking at the average bottle found in your grocery or liquor store.
Storing unopened wine:
Always store in a cool dark place that has little or no temperature fluctuations, keeping the heat levels consistent is crucial for preventing wine oxidisation – which is the main reason wine can taste off.
Humidity is also important as it prevents the cork from drying out and oxygen getting into your bottle – 70% humidity is the perfect level, anything above this can cause mould to grow on the cork but many wine coolers come with humidity controls to combat. If you’re in a particularly humid area and don’t have a wine cooler then maybe stick to screw top or synthetic cork bottles.
Bottles with natural corks should be kept horizontal to keep the cork from drying out and shrinking, therefore allowing oxygen into your bottle. If it has a synthetic cork or screw cap it can be stored upright.
Keep out of direct sunlight to prevent it from becoming ‘light struck’. This process leads to chemical changes within the bottle that can make your wine smell sulphurous. Cooked cabbage vino anyone?
Storing opened wine:
As with all alcohol, oxygen is your worst enemy, so with an opened bottle you’ll need to minimise its exposure as much as possible. If possible put the cork back in or use a wine stopper as soon as you’ve filled your glass. If you use the cork make sure you put the same half of the cork back into the bottle to prevent changes in flavour and aroma.
Ever wondered why your wine tastes like vinegar after a few days? There’s a bacteria that feeds on oxygen and metabolizes it into acetic acid and acetaldehyde, these chemical compounds sound pretty scary but are actually found in quite a few foods and drinks. Acetic acid is the main ingredient in vinegar (after water) so it’s no wonder it makes your wine taste like it! If you’re not going to finish an opened bottle in one day we recommend decanting it into a smaller one and storing it in the fridge. The smaller bottle will have less excess air around the wine, slowing down the oxidisation process. You can even keep it in an old (but clean) jar – Just make sure it doesn’t still smell of hard boiled eggs, potted meat or whatever else was last in it!
There are also gadgets you can buy that extract the air out of the bottle, or even pump in a nonreactive gas that preserves the wine for longer. If you do use one of these, make sure you pop the bottle back in the fridge afterwards.
Signs that your wine may be off:
- Smells or tastes of vinegar? Remember what we said about the oxygen.
- If it’s slightly fizzy or has bubbles when it didn’t in the first place, then this may be a sign that your wine is starting to re-ferment.
- Looks brownish and dull? That’s our frenemy oxygen again!
- Does it have a damp/musty aroma or cork taint to it? That’s a sign of Trichloroanisole (TCA for short). This is something you can’t cause yourself, but it does happen occasionally in the manufacturing process. It’s what’s known as the wine being ‘corked’ or ‘corkiness’.
- Can you smell rotten eggs? Onions or cabbage? Remember we spoke about it being light struck? That’ll be the one.
So how long does an opened bottle of wine last?
If it’s sealed and kept in the fridge then you can expect the following:
- Sparkling – 1-3 days (though it may lose its fizz)
- White or Rosé – 5-7 days
- Red – around a week
And if its gone slightly over this time it’s probably still ok to drink, it just might not taste that great. You could always use it in cooking if it’s a bit vinegary.
In summary - how to make your alcohol last
- Remove fast pourers when not using them and make sure your bottles are sealed tightly.
- Stand your bottles up if they have a cork.
- Booze in bottles with very little airspace at the top has less chance at oxidizing.
- Keep them in the fridge if possible.
- And if not, then keep them in a cool, dry place, away from UV light and any sudden heat changes.
If unopened most high ABV (distilled) liquors should stay pretty much the same indefinitely. Once opened the above factors should be considered.
Lower ABV drinks have a lower threshold, but can generally be ‘sense’ checked as to whether they’re still ok to drink.
Take special note of the ‘off’ dates of creamy liqueurs.
Oh, and don’t drink beer if it smells like a skunk 😄
Our final advice on the subject?
Use it if you’ve got it. It’s there to be enjoyed (sensibly of course), not left to rot. As the old saying goes, ‘A rum in the hand is worth two in the cupboard’ 
So if you’re struggling to get through some of your more estranged ingredients, here are some tiki selections that will help you make the most of their more ‘unique’ qualities:
- The Mai Tai
- Zombie Punch
- A Rum Runner
- Jet Pilot
We put a whole lotta love, lime and rum into our work, so if you think your friends would find this article useful, we’d be thrilled if you could share it with them!
Thank you. Mahalo.
