Should i refrigerate liquor

Fermented beverages are best kept in the fridge, while distilled drinks can be left out. There are a few exceptions to the rules. Here are the 10 types of alcohol you should keep in the fridge before you pour your next drink.

Port wine is a sweet, dark red wine that hails from Portugal. It's often thought of as a dessert wine because of its rich flavor. What makes liquor and spirits stable at room temperature is the alcohol content. Alcohol is a preservative and it kills any of the microorganisms that might cause off flavors or further processes to happen like additional fermentation," said Caporale.

Beer drinkers often like to kick back and crack open a cold one. This isn't a drink you would pour over ice, so it's important to put it in the refrigerator. This process allows the beer — a fermented beverage — to cool to desirable drinking temperature. That's the standard service temperature for beer. Caporale said this is the most popular spirit that people tend to put in the fridge. He noted that vodka can be left out at room temperature, but that many people prefer it to be chilled.

You can pour a small glass of vodka, you can sip it and you do have to add ice to dilute it. Caporale notes that people often prefer sweeter liqueurs to be served chilled. Those usually are the ones that are a little sweet.

If you've ever been out to a restaurant or bar and ordered a glass of white wine, it likely came chilled. This one always goes in the refrigerator, according to Caporale. White wine is best served at 50 degrees Fahrenheit, but you don't have to get too technical with the temperature.

This one might come as a bit of a surprise, as red wine is generally served at room temperature. Caporale recommends sticking a bottle of red in the refrigerator prior to serving. For common distilled spirits, such as whiskey , vodka , gin , rum and tequila , the general rule of thumb is to store them at room temperature.

Though some experts say the ideal range is slightly lower, between 55 and 60 degrees. Keeping them in a relatively cool place preserves them longer. As temperatures rise, the alcohol begins to expand and can evaporate more quickly. In fact, researchers from Bacardi showed that sun can be even worse for liquor than warmth. When researchers left bottles exposed to sun for 15 days, bourbon lost 10 percent of its color, and a bottle of scotch lost 40 percent of its color in that time.

Ah, a bottle of vodka in the freezer: a staple of college life. While most spirits have enough alcohol content to be fine when stored at room temperature, there are a few items that belong in the fridge. Fortified wines—such as vermouth , port and sherry, as well as cream-based liqueurs, like Baileys Irish cream , need to be kept cold. Sommeliers often encourage storing bottles of wine on their sides, but for liquor, not so.

Keeping your whiskey down rather than standing it upright can cause the cork to mix and seep into the liquid, altering the high-alcohol content and causing it to disintegrate over time. Keep those bottles vertical for best results. An important axiom in restaurants is that your peak business is constrained by how many customers you can serve at once.

Having to open doors every time you wish to pour a drink is a massive time sink. Goal- guests greeted in 30 seconds, drinks delivered with a minute of greet time. This is roughly the time window for someone to feel they got great bar service. This is a widely upheld service standard. Each drink takes 20 seconds to make. Add 4 seconds to each drink and also assume that sometimes there will be wait at the door to get the correct liquor, or the open door is blocking the path. This could problem could be mitigated by increasing the size of the bar to hold shallow, but long refrigerators that have sliding doors and allow for alcohol to be seen and easily grabbed.

However, this does not solve the problem of people who don't want ice and it costs a considerable amount more in square footage, and refrigeration cost. And of course all of these concerns are easily answerable with using scooped ice versus refrigerators. Scooped ice is elegant, refrigerating all the bottles is a kluge. Good logistics and bar design do a lot of work towards serving customers in a bar and towards reaching profitability.

With elite logistics you only need average bartenders to create excellent service. Add elite bartenders to elite logistics and you create world-class service. On the other hand poor logistics can make elite bartenders seem only average and make average bartenders nearly worthless. One last thing: Adding ice adds to perceived value with very little relative cost.

The glass size can be doubled and still be filled with the same amount of liquor. Sign up to join this community. The best answers are voted up and rise to the top.

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Why don't bars keep their bottles in the fridge to avoid using ice? Ask Question. Asked 4 years, 5 months ago. Active 4 years, 5 months ago. Viewed 6k times.