Why is “older” whiskey generally considered better than “newer” whiskey? And does this apply to all alcohol?
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Whiskey is a type of alcohol that is made by aging a fermented mash of grains, typically including barley, corn, rye, or wheat, in oak barrels. As whiskey ages in the barrels, it takes on the flavors and aromas of the wood, as well as the other components in the barrel, such as vanillin and tannins.
One reason why older whiskey is generally considered better than newer whiskey is that the longer the whiskey ages, the more time it has to interact with the oak barrels and develop complex flavors and aromas. This aging process also allows the harsher flavors of the whiskey to mellow out over time. Additionally, older whiskey is often associated with higher quality because it takes more time, effort, and investment to produce, and older whiskeys are often produced in smaller batches, which can make them more rare and valuable.
This principle doesn’t necessarily apply to all types of alcohol. For example, some types of alcohol, such as white rum or gin, are typically consumed when they are relatively young and fresh, without any aging. Other types of alcohol, such as wine, may benefit from aging to some extent, but the optimal aging time varies depending on the type of wine, the vintage, and the storage conditions.
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