You may have heard people say that whiskey gets better with age, just like wine. But is this really true? The answer isn’t as simple as you might think.
Lew Bryson, a famous whiskey writer, says that the quality of whiskey depends on many things, not just its age. Things like the types of grains used, how it’s stored, and the kind of barrel it’s aged in all make a big difference.
When whiskey is first made, it’s clear and can taste pretty strong and harsh. Aging it in barrels is what gives it the flavors and smells we usually connect with whiskey.
The Scotch Whisky Association explains that the barrel works like a sponge. It removes the stuff that doesn’t taste good and adds flavors from the wood. The wood gives the whiskey hints of vanilla, butter, and spice.
Different types of whiskey have to be aged for different amounts of time. Bourbon has to be aged in new charred barrels for at least two years to be called “straight” bourbon. Scotch has to be aged in wood for at least three years.
The weather and location also change how whiskey ages. In hot places, like Texas, the water evaporates faster, leaving more alcohol behind. In cooler, wetter places, like Scotland, the alcohol evaporates faster than the water due to the humidity already in the air. That’s why older scotches usually have less alcohol.
Most of the time, older whiskeys taste more like wood and have a bit of a bite from the long aging. Younger whiskeys can be harsher and simpler. But whiskeys can also get too old and start to taste too much like wood, becoming bitter and less interesting.
The age on a whiskey label tells you how old the youngest whiskey in the mix is. A lot of whiskeys don’t have an age on the label at all.
In the end, the best whiskey is the one you like best. While older whiskey is often thought to be better than really young whiskey, both can have their downsides. It’s all a matter of personal taste, and your taste can be different than mine. So find what you like and roll with it!