Why is “older” whiskey generally considered better than “newer” whiskey? And does this apply to all alcohol?
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It applies to some but not all alcohol. A friend of mine brews mead (basically honey wine) and letting it age is very important for taste. After 3 months of aging it is very harsh and has a lot of the “stank” mead is known for. By 6 months the stank has mellowed out and it approaches the quality of a cheaper mead you can find at bevmo. At 1 year the stank is much more subtle, the alcohol burn is reduced, and the flavor of the honey and whatever else you added will shine through everything else.
The best mead I ever had was made with rose petals as the only added flavor other than honey, and it was aged for 4 years. It blew store bought mead out of the water, had almost no alcohol burn, and the stank was barely even noticeable. It was more than worthy of filling an entire tankard with.
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