Why is “older” whiskey generally considered better than “newer” whiskey? And does this apply to all alcohol?
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When alcohols in general are aged, they tend to lose some of the harsher flavors and absorb good flavor from the wooden barrels it’s aged in as well as it’s environment.
When done properly and intentionally, those are all good things. But all that stops once the alcohol is bottled; time in a bottle doesn’t add anything.
This applies to most alcohols that get “aged”. It’s not the same case for every alcohol, as different traditions and recipes exist. And being aged doesn’t mean it’s necessarily good, if the company making the alcohol did so improperly. But it’s a decent standard to say that an aged alcohol is more flavorful and therefore better than it’s younger counterpart.
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