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After this date (which is always a matter of guesswork or research) the wine starts to go downhill, losing its character and ‘punch’ – eventually becoming either vinegar (if bacteria-laden air has leaked into a deteriorated cork) or the liquid equivalent of those twenty-something year-old spice containers in your folks’ kitchen cabinets. A properly sealed and stored bottle of whisky (even swill) will taste the same in two-hundred years as it does today. While the whisky itself might last forever, the whisky market’s fickle nature and cyclical waning and waxing mean that its value won’t necessarily continue to increase.
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