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Brooklyn (Grohusko's original)
Despite the generous dose of Italian 'sweet' vermouth, rye whiskey shines in this harmonious Sweet Manhattan-like dry cocktail
Simon Sedgley
9th June at 06:08
We have a few wine fridges that keep everything inside at a constant temperature of 12°C. Our rule of thumb is that if it's below 20%ABV then it goes in there once opened. Since Amer Picon is 21%ABV we leave it out on our bar...our bottle is probably approaching 12 months and appears to be holding up well. But maybe we are a bit more cavalier than others. At the end of the day, our humble advice is just to drink the stuff...that's what it's for. Cheers.
9th June at 14:36
I don't think you are cavalier, but I rather suspect your bottles get finished more quickly than mine! I use 30%ABV as my cut off, but after reading your reply, I did a little more reading and was surprised to find that there isn't consensus on the 20-30% range. Further, I was baffled by the suggestion that in this range, if the base of the product was distilled it doesn't need refrigeration. Not sure I understand why distillation would make a difference if in did it does. Fortunately my wife has come to accept that the top shelf on our downstairs fridge has been permanently usurped for those 20-30% ABV bottles!