Where can I find this information?

[sweetkness]

Let me just preface this by saying...this question is in regard to liquor/spirits. I know this is a beer forum, but I haven't been able to find any help in my searches on the subject, and I figured, since I've gotten so much help here with homebrewing, there has to be some folks with some liquor knowledge also.

So I'm looking to have a well stocked bar (even though I don't have an actual bar) to go along with my homebrew supply. The problem is, so much room in my extra fridge is taken up by my brews that I don't have much left for liquors/liqueurs. So what I'm wondering is, what liquors benefit well from refrigeration, and what ones could just be left at room temperature?

Like I said, I can't find a good site/forum to help with this info, so if anyone knows a link to some good info on this subject, or just a straight answer, either would be much appreciated.

[HogieWan]

I haven't heard of any liquors requiring refrigeration, however, some liqueurs do.

[nwcw2001]

I tend to believe that the upper crust vodka serves really nices when kept cold and your Sake is best cold.

Also keep your fruit liquors cold.

[corkybstewart]

We keep our good vodka in the freezer, but that's the only one. The rest of the liquor sits in the liquor cabinet in the kitchen.

[MeridianFC]

There are very few spirits that require refrigeration, though there are a few that are tradtionally kept cold. The following can benefit from a bit of chill:

Vodka (freezer)
Kirschwasser (fridge)
Poire Williams (fridge)
Jagermeister (fridge)
Apfel Korn (fridge)
Baileys (fidge after opening only)
Brennivín (freezer)

The eau d' vie/grappa/brandies I generally not chill with the exception noted above.

Your standard bar goods should never see the chill chest:

Whisk(e)y (Scotch/Irish/Rye/Bourbon/Candian/etc.)
Rum
Gin
Tequila
Cachaça
Absinthe
Brandy/Cognac

The better qaulity something is the further from the icebox it should be. In the end no spirit has to be chilled. YMMV.

[Christiansen]

From my understanding of it, you keep the liquor out on display and the mixers refrigerated. Especially so in a bar type setting.

[gallowd7]

Not really on topic, but yesterday's Washington Post Food section (available online) has a "Stock your summer bar" article. I think they fully stocked it for under $300.

[sweetkness]

Thanks for the replies guys, it helped give me a general direction to go. I think I will just keep the vodka and gin in the fridge, and maybe a couple liqueurs. Now I just need to come up with another cabinet to put the other stuff in....never enough room in the kitchen.

Your standard bar goods should never see the chill chest: Gin

I heard Gin is the same as vodka to start but just has the spices/juniper added, wouldn't the similarities of the two mean the gin should be kept cold/in freezer just like the vodka?

[stronk]

But you tend to drink gin with more mixers in it. Plus, the taste isn't too sharp when it's warmer, because it is balanced by the juniper. Warm vodka is like warm white wine: too much of the irrelevant flavours and the characteristic flavours are masked.