The article explores the controversy surrounding the 'bourbon neck pour,' where opinions differ on whether freshly opened bourbon tastes worse than after it has had time to breathe. Whiskey expert Chris Walster emphasizes that oxygen exposure may enhance flavors in bourbon, similar to how wine benefits from breathing. However, some experts dispute this, arguing that whiskey matures in barrels sufficiently, and imply that distillers would not bottle flawed whiskey. This debate highlights the intersection of subjective taste and scientific principles in bourbon appreciation.
"The diversity of opinion is down to whether the whiskey tastes better when first poured or more suitable after it has time to oxide, which assists in rounding the flavors."
"Sometimes you will find that a whiskey, when first opened, is not to your liking, but when given the chance to 'breathe,' it will open up and taste better."
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