Why is “older” whiskey generally considered better than “newer” whiskey? And does this apply to all alcohol?

Question

Why is “older” whiskey generally considered better than “newer” whiskey? And does this apply to all alcohol?

In: 5690

Answer 1

Here’s an easy visualization: the alcohol that comes out fresh from the distiller pots is completely clear. It’s basically just whatever % of alcohol and has no other taste. As it ages in the barrels you get all the flavors and complexities of the woods they use. The longer it sits there, the more it is able to absorb and transform.