If it's an opened bottle, it'll go off the same way other biology-incompatible alcoholic drinks do: conversion of ethanol to ethanal and ethanoic acid by atmospheric oxygen.
Don't remember ethanal, but certainly ethanoic acid was standard when I did A level in 1986–1988. I think it may have even been in use in Chemistry when I did IA organic.
My recollection from when I worked in a pub is that when Archers dripped out of its optic onto the bar it dried to this nasty syrupy goo; Malibu, on the other hand, dried to solid crystalline sugar and used to weld the single malts to the tiles. So Archers would seem to have somewhat less in the way of natural preservatives in it than other nasty booze substitutes.
I've experienced this a few times, as not many people order Archers in bars it seems so you do risk getting the end of a dodgy bottle.
What is interesting is that Malibu tastes the same when it goes off (we had a dodgy bottle of that at the Chinese Karaoke the other week). They both taste of Aniseed, to the point where you do wonder if they've given you pernod by mistake.
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Date: 2007-02-08 07:03 pm (UTC)What is interesting is that Malibu tastes the same when it goes off (we had a dodgy bottle of that at the Chinese Karaoke the other week). They both taste of Aniseed, to the point where you do wonder if they've given you pernod by mistake.