Whiskey, unlike wine, does not age in a decanter. Aging refers to the process of maturation that occurs in wooden barrels, where the whiskey interacts with the wood to develop complex flavors and characteristics over time. Once the whiskey is bottled, the aging process essentially stops, as the liquid is no longer in contact with the wood.
However, decanting whiskey can still have its benefits. When whiskey is poured into a decanter, it allows the spirit to come into contact with air, which can help to mellow and open up the flavors. This is particularly true for younger and more intense whiskeys, as they can sometimes benefit from a bit of oxidation.
That being said, it is important to note that decanting should not be done for long periods of time. While spirits can last years in a decanter without turning into vinegar like wine, extended storage can lead to some drawbacks. Over time, the whiskey may experience some discoloration and a loss of flavor intensity. The prolonged exposure to air can cause subtle changes in the profile of the whiskey, potentially diminishing some of its original characteristics.
In my personal experience as a sommelier and brewer, I have found that decanting whiskey for a short period, ideally a few hours before serving, can be beneficial. It allows the whiskey to breathe and enhances its aromas and flavors. However, I would not recommend storing whiskey in a decanter for prolonged periods, especially for more expensive or aged varieties. It's best to enjoy your whiskey within a reasonable timeframe to fully appreciate its original qualities.
To summarize, while whiskey does not age in a decanter like it does in barrels, decanting can still have its advantages in terms of flavor enhancement. However, it is essential to consume the decanted whiskey within a reasonable period to avoid any potential loss of flavor intensity and discoloration.