I know that with beer oxidation is a huge problem because its oxidizing certain malt characteristics left behind in the beer. However with whiskey (Irish, Canadian, Scottish) you dont have many (if any) of those malt characteristics to break down. The largest issue would be loosing the oak aging in the whiskey, personally I have no clue if it escapes the whiskey however that is where you get 80% of your taste in a good scotch/whiskey. I know with oak aging oxygen will actually enter the barrel through the pores of the wood and can sit there for years. So I would assume that you are safe with the whiskey. I have had whiskey bottles, open, for quite some time and never noticed a difference. IMO its blue label, drink it, get it over with and revert back to something better. Yes is expensive but I have had $50 bottles that blow it out of the water. If I may say, I dont know if you are a scotch guy only, but I would recommend a pure pot still Irish whiskey, you will be effing amazed!
Side note, If you leave the top open you will probably loose a lot of the aromatics and some of the flavor of the whiskey. But as long as its corked you should be fine.
Edit: I just read that link posted above it had some really good points. I could see how breathing affects it, but it shouldn't have a major effect in the bottle until you are toward the end of the bottle. Im certain my not so refined taste buds couldnt taste it but a professional whiskey taster probably can.