A closed bottle of whisky is a modest fellow: give it a dry, cool and dark place, store it standing - not lying – and it will keep its quality. When cork or cap is leaky, sometimes the filling level falls – time to decide, if the bottle is for drinking or collecting. An open bottle might win character through the contact with oxygen, but on the long term every whisky loses through oxidation. The speed of this effect depends on the alcoholic strength as well as on the robustness of the whisky. Glass beads in the bottle substituting the air may slow down the effect, but basically an open bottle should be finished within some months.