Whiskey

Do not refrigerate unless serving chilled. Heat and light are the main enemies.

Once opened, store upright with a tight cap. Quality is best within 1–2 years, though whiskey doesn't spoil if sealed properly

Unopened bottles last indefinitely in a cool, dark place away from direct sunlight

In cooking, the alcohol burns off at ~173°C (350°F), leaving behind the flavor without the booze

Use lower-proof whiskeys (80–90 proof) for cooking to avoid overpowering dishes

For cocktails, taste neat or with a splash of water to appreciate the flavor profile

Barrel age, grain blend, and region significantly affect flavor—explore different styles for different uses

Using high-proof whiskey in cooking—it can dominate other flavors

Storing opened bottles lying on their side or in direct sunlight, which degrades quality

Assuming all whiskey is the same; Scotch, bourbon, rye, and Irish whiskey have distinct profiles