So, a local mom and pop liquor stor is closing it's doors September 4th. Right now they have all liquor marked down 25%. So I figured what better time to restock the bar? I've already paid them one visit and purchased:

1.75L Smirnoff
1L Jameson
1L Captain Morgan
1L Cuervo 1800
750mL Appleton Estate rum.

All that booze was about $80 :-)

What I'm wondering is there are some rather dusty bottles of Remy Martin Grand Cru (clear bottle) that have been up on the top shelf for years I'm guessing. The temperature in that store has always been on the warm side. Think it would be okay to purchase a bottle? The sale price of $24.xx is kind of hard to ignore.
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Cognac doesn't change in the bottle, and is nearly indestructable, heat, cold, anything short of smashing the bottle will not effect it. I'd buy it in a heartbeat, whether you open it tomarrow or save it for years it's a good find.
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Just the info I needed. Thanks Joe!
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Jamesons alway's good cheap whiskey. Cuervo 1800....aren't those 2 different bottles?
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Nice buy! Buy it all!!!
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Clean 'em out! :-)
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The heat can damage any alcohol and when booze is stored up high & inside, the winter is the worst time of the year. The heat is on and heat rises.

What I think you'll find in that bottle is the aromatics are deteriorated due to time in bottle and heat. Although cognac does not “go bad”, there is a difference between fresh bottled cognac and cognac in the bottle for extended amounts of time.

All that being said, $25 for that XO is not a bad price. XO’s minimum age is just 6 years and the premier brands of cognac start at least at XO levels but do not market anything as XO as they are all beyond that. Think of what a 6 year old rum would go for? Not that much.
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I keep a cloth hood over my bottles if XIII & Richard Hennessy to keep any light off the bottle.
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Was the bottle stored upright or on its side? If it was stored upright the cork could dry out and crumble when you remove it, if it was stored on its side the booze keeps it moist and it should be fine.
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I've heard that storing cognac on it's side is bad, since the cork would adversely affect the flavour of the cognac.
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I have heard that too. Just like beer and Madeira is stored upright.

I would shy away from gasing the bottle either. Long term gasing effects the aromatic (from what I have been told). I have noticed this some on dry wines, but the extended keep time may be worth a less vibrant and fresh wine.
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For the most part, corks used in alcohol bottles are re-manufactured compounds and do not require as much moisture to keep shape, actually no moisture is fine. I have yet to see any alcohol bottle to be stored on its side, new or old. Walk into any serious retail shop and check how their old bottles of Armagnac are stored or old Scotch for that matter.

Wine is a whole different ball game, of course. Champagne MUST be stored up right, its imperative. Natural corks on their side, any other enclosure is fine any which way.

Exposure to sun/heat is a serious problem, of course, with sun being a bigger problem.
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Why is that. I thought it was store on its side. Not saying you are wrong, but this is new to me. Does it become rancid easy? I have seen plenty of old Champagne bottles that I was told "will kill you" if drank. Many were heavy hitters too. Such a shame.
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Oxidation. I lost a great bottle of Salon that way.

Just one of the sources: http://www.pcgs.com/articles/article...tml?artid=1368

I can attest myself that storing a bottle on its side even for relatively short period of time (in Champagne terms, that is) of, say, 5-6 years, will lead to oxidation. Been storing them upright since.
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Good article. Is that why the case of Champagne I have in my cellar is shipped upright? Going to turn the case as soon as I finishe typing this!

55 degrees constant is hard to achieve outside of a pro-cellar or unique deep basement.

Personally, I like a touch of oxidation to wine, but one that has happened gently over decades, or a Champagne made with old stocks.
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Moses, oxidation in Porto is not the same thing as in Champagne, I don't think you'll like it in Champs. Temps wise, I think it is a but extreme to keep it at 55F, I wouldn't deliberately keep it at higher temps, but 60-62F and under is fine, IMO.
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Old Champagne takes on a character that may not appeal to everyone. I love it when the color deepens and gets a pronounced parmaesan kind of taste.


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