Do old whiskies taste better?
Take a look at any whisky list, and you’ll see that older bottles tend to be more expensive. But why? Does whisky really get better with age?
Even if they do get better with age, is it enough of a difference that older whiskies are worth the extra money? Of course, taste is subjective, so it’s difficult to make a definitive statement on whether older whisky tastes better for everyone.
But what we can do is look at the facts. A tipple that tastes exquisite to one whisky lover may taste underwhelming (or even unpleasant!) to someone else. However, a well-aged dram will yield flavours that a young whisky simply cannot.
We’ll dive more into this now.
Old whiskies; what do they taste like?
Old whiskies are known for being softer, smoother, and more complex.
Since they spend a lot more time in the cask, they have longer to develop richer, more complex flavours. As the spirit settles, the bolder notes have time to soften.
Punchy notes like smoky, malt, and solvent top notes become more balanced over time, resulting in a less pronounced kick.
Changes in the production method
Over the last 50 years, whisky production methods have changed in three key ways:
1. Maltings
Many distilleries used to have their own maltings, which gave them full control over the whisky-making process. As a result, this allowed them to determine the germination period, peating level, and yield, and develop their own character.
But this was incredibly labour-intensive and inefficient, so most distilleries now use commercial maltings instead. While commercial maltings are necessarily worse, they reduce variability and idiosyncrasies, resulting in fewer quirks in a whisky.
2. Heat source
Rather than using directly fired stills, in which the heat source is placed beneath the still and lit, most distilleries have now moved to internal heating.
Not only does this help to preserve energy, but it’s also helped many distilleries save a lot of money. However, direct firing can increase caramelised/toasty notes using Maillard-style reactions.
Internal steam coils/pans provide a more controllable process, but they can result in fewer distinct notes.
3. Cask
Understanding of the whisky ageing process has improved significantly in the last 50 years.
Distilleries now realise just how much the size, age, quality, and fill of a cask can impact the final taste. Armed with this knowledge, they’re able to make an informed choice about the type of cask they use for a particular recipe.
What does this mean?
Collectively, all of these changes to the production method have altered the whisky's flavour. They may be more efficient and cost-effective, but they also alter the character of the final spirit.
And this is one of the main reasons why an aged whisky, distilled in the 1970s, will differ from the same expression made three years ago.
The importance of the whisky barrel
Older whiskies also taste different because of the time spent in the barrel, also known as maturation.
As soon as the whisky enters the barrel, changes begin to occur. The toasted or charred oak creates a charcoal layer that can adsorb some unwanted compounds. It also helps break down wood components that provide a lot of flavour.
Here’s what actually happens during maturation:
- Extraction: The spirit draws compounds from the wood barrel, creating notes of vanilla, coconut, dried fruits, nuts, caramel, and coffee.
- Transformation: The character develops through chemical reactions, including the formation of esters (fruity, floral notes) and other compounds that shift aromas and flavour texture.
- Oxidation: Since the casks aren’t airtight, a small amount of oxygen gets in through the wood and around the bung. This softens harsh notes, integrates flavours, and results in mature aromas.
- Concentration: During ageing, liquid evaporates through the cask. In drier conditions, water may evaporate faster, raising ABV, while in humid conditions, alcohol may evaporate faster.
But for the whisky to absorb any noticeable flavour, it’s recommended to have contact with the wood for at least three years. The longer it stays there after that period, the stronger and more complex the flavour becomes.
Over time, the whisky will also mellow and become much smoother as more of the alcohol molecules are removed. As long as the barrel is stored in the right conditions, an old whisky will almost certainly deliver complex yet subtle flavours, offering a longer aftertaste that has built up over the many years of maturation.
Whether you prefer this to the sharpness of a younger whisky is completely up to you. 
Does older always mean better?
At the end of the day, older doesn’t always automatically mean better when it comes to whisky.
If left to mature too long, many whiskies can taste overly dry, tired, or too oaky, which many people might find unpalatable. Some whiskies hit a sweet spot at a certain age, then can start to degrade after that.
However, if you like your whisky to have less of an aggressive hit, then an older whisky will be perfect for you. It reduces that harsh feeling in the back of the throat while intensifying flavours.
If savoury or very oak-centred whiskies aren’t your thing, a younger whisky will suit you better. It’s all about experimenting and finding out what you like!
You might prefer younger Whiskies if you like:
- crisp orchard fruit, citrus, fresh sweetness
- punchy peat, sharp coastal notes
- bold, energetic flavourS
You might prefer older whiskies if you like:
- dried fruit, nuttiness, dark chocolate, leathery richness
- softer smoke that’s more integrated
- long, evolving finishes
Fancy trying some aged whisky?
Our Old and Rare Scotch Whisky Set is a fantastic introduction to aged whisky, allowing you to sample a few different drams (without the expense of the full bottles!)
You can decide for yourself if old whiskies really do taste better. The set currently features five aged single malts and grains, three of which were drawn from a single oak cask. These include:
- Cameronbridge Aged 40 Years
- Tamnavulin Aged 27 Years
- Teaninich Aged 19 Years
- Big Peat The Black Edition Aged 27 Years
- Tomintoul Five Decades Single Malt
You’ll receive 30 ml measures every time, which is just the right amount to experience the individual taste and savour the deliciously complex flavour of each. The set also includes a series of tasting cards with interesting facts about the distillery and tasting notes to guide your session, along with a luxury whisky tasting mat.
So, why not treat yourself? Order yours today, introduce yourself to the world of old and rare whiskies, and be sure to let us know what you think.