You can put the cork back in and put it in the fridge, but the flavor is never the same, and sometimes it spoils and tastes unpleasant overnight.
So what makes hard liquor so resilient to time and exposure compared to wine?
In: Chemistry
Wine contains a lot of sugars, and a fairly low alcohol content, which makes it susceptible to bacteria getting in and doing their thing. It also contains a lot of compounds from the grapes that may react poorly with oxygen, or absorb contaminants from the air and produce off flavors.
Distilled spirits generally have a low (or no) sugar content and relatively high alcohol content. This makes them a very hostile environment for microbes. They also tend to not have nearly as many compounds remaining from the original ingredients, as almost everything heavier than water has been stripped by the distilling process.
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