First, use a stopper. Every single time. It’s not a suggestion; it’s a whiskey survival necessity. Second, keep your decanter away from sunlight—UV rays will cook the flavor faster than a microwave oven melts butter.
Third, never put a cheap whiskey in a decanter. It won’t “age” or improve; it’ll just become a more expensive disappointment. Fourth, if you’re holding onto a decanter for more than two months, decant only half the bottle. Keep the rest sealed in the original bottle, safely stored in a dark cabinet.
Or just do what I do: buy a smaller decanter that forces you to drink faster. That way, the whiskey never gets old, but your liver files a complaint. It’s a lifestyle choice.
