Liquor has no shelf life. After opening, liquor can be stored for many years as long as it is stored properly.

However, if it is a high-quality liquor with a volume of more than 50%, there is no need to worry about it going bad, but it will affect the flavor and taste over time.

It should be noted that the bottle cap must be tightly sealed after opening the liquor. In addition, pay attention to the storage environment. It is easy for the wine to lose its original taste in a moldy, humid, and direct sunlight environment.

Precautions for storage of liquor

1. The ambient temperature of liquor storage should not exceed 30 °C, and the ideal storage temperature is about 15-20 °C, which can better promote the aging of the wine. If the temperature is high, the alcohol is volatile, and the high temperature is prone to "running degree"; if the temperature is too low, the molecular activity of the wine body is reduced, which is not conducive to physical and chemical changes. At the same time, to prevent the temperature difference from changing too much, maintaining a constant temperature is essential for the storage of wine.

2. The ideal humidity condition for liquor storage is about 70% relative humidity. An environment that is too humid will not only block the pores on the pottery altar, but even allow water to infiltrate into the altar. If it is bottled wine, the wine label will be damp, mildewed, and moth-eaten, which will seriously affect the quality of the wine. Of course, it can't be too dry, especially in the north, often opening windows for ventilation can easily cause the plastic film to burst in a short time. Place some containers in the place where the wine is stored to hold water to increase the humidity.

3. Liquor storage is the same as wine. It needs to avoid direct sunlight, so it should be stored in a cool place. It is best to design the wine cellar underground if it has the ability to store. Intense sunlight and UV rays will kill the active ingredients in the wine, preventing it from continuing to ferment. The high temperature generated by direct sunlight will also destroy the wine molecules in the wine bottle, aggravate the chemical reaction of the liquor, and even cause deterioration and staleness.