Why is “older” whiskey generally considered better than “newer” whiskey? And does this apply to all alcohol?
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Lots of good comments here, I’ll add one piece I haven’t seen yet.
Generally speaking, bourbon isn’t aged nearly as long as Scotch. This is due to the warmer climates in Kentucky compared to Scotland. This causes bourbon to expand and contract in the barrel more quickly, and it ends up picking up the flavors from the barrel much sooner than whiskey in cooler climates
Lots of good comments here, I’ll add one piece I haven’t seen yet.
Generally speaking, bourbon isn’t aged nearly as long as Scotch. This is due to the warmer climates in Kentucky compared to Scotland. This causes bourbon to expand and contract in the barrel more quickly, and it ends up picking up the flavors from the barrel much sooner than whiskey in cooler climates
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.
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.
You’ve made a logic error. Older whisky isn’t better. Longer aged whisky is better. The bottle of 15 year scotch you got 10 years ago is still 15 year old scotch because it spent 15 years in an oak barrel. Once it’s out of the barrel it’s done aging.
Older isn’t better. Most aged alcohol would follow this same formula. Some liquors are doing cool things now with aging things in used barrels. So making a brandy but aging it in a port wine barrel, other are using whisky barrels for stout, then using the stout barrels for more whisky.
Wines are weirder, some years the weather makes better grapes which makes the wine a bit different. Certain years of wine are better than others.
Another reason is a quirky perception. A 11/15/etc old bourbon/scotch sounds much classier that a bottle of scotch from 2009.
Another reason is a quirky perception. A 11/15/etc old bourbon/scotch sounds much classier that a bottle of scotch from 2009.
You’ve made a logic error. Older whisky isn’t better. Longer aged whisky is better. The bottle of 15 year scotch you got 10 years ago is still 15 year old scotch because it spent 15 years in an oak barrel. Once it’s out of the barrel it’s done aging.
Older isn’t better. Most aged alcohol would follow this same formula. Some liquors are doing cool things now with aging things in used barrels. So making a brandy but aging it in a port wine barrel, other are using whisky barrels for stout, then using the stout barrels for more whisky.
Wines are weirder, some years the weather makes better grapes which makes the wine a bit different. Certain years of wine are better than others.
Freshly distilled whiskey is clear, and doesn’t have much flavor.
One of the final steps in whiskey production is aging. This is done inside wooden barrels, with slightly burnt/charred interiors. The wood barrel can soak up some of the whiskey – over time, whiskey passes in and out of the wood, carrying with it some of the flavorful and colorful compounds present in the charred wood. The longer the whiskey is allowed to sit in the barrel, the more flavor and color is released from the wood. Many of the more reactive and volatile compounds also break down or evaporate over time, which mellows the flavor.
Freshly distilled whiskey is clear, and doesn’t have much flavor.
One of the final steps in whiskey production is aging. This is done inside wooden barrels, with slightly burnt/charred interiors. The wood barrel can soak up some of the whiskey – over time, whiskey passes in and out of the wood, carrying with it some of the flavorful and colorful compounds present in the charred wood. The longer the whiskey is allowed to sit in the barrel, the more flavor and color is released from the wood. Many of the more reactive and volatile compounds also break down or evaporate over time, which mellows the flavor.
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