Why is “older” whiskey generally considered better than “newer” whiskey? And does this apply to all alcohol?
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The aging process allows the raw spirit to interact with the wood barrel imparting some of it’s flavor. Bourbon gets it’s vanilla flavor from heavily charred American oak barrels. Macalan gets some of its flavor from second hand sherry casks. Obviously the longer the spirit is in contact with the barrel the more flavor and color it acquires
Whiskey and other grain spirits do not age or improve once bottled
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