3 ms·
Thank goodness the spirit was already bottled. I was a pretty serious single malt scotch fiend for a while and from tasting the very impressive collections of o
by AceyMan 3y ago
Thank goodness the spirit was already bottled. I was a pretty serious single malt scotch fiend for a while and from tasting the very impressive collections of others I found that anything cooperage aged (wooden barrels) just doesn't get better beyond about thirty years or so.
By year forty, each sip was akin to chewing on a toothpick.
So, spirits can definitely be aged too much (at least with scotch whisky, ime).
- Me1000 3y agoI'm a connoisseur of American whiskeys (mostly bourbons) and it's just as true there. Most bourbons I've tasted hit their sweet spot around 15 years in a barrel, but once they start getting around 20 years, they're much less enjoyable. The overwhelming wood and tannins start masking what made the whiskey interesting and unique in the first place.
- staticautomatic 3y agoAgreed, if solely based my one vertical Pappy tasting.
- lisper 3y agoI got a chance to try a 100 year old port once. It tasted like a really good 20-year-old port which had been aged in the bottom of a Weber barbecue grill.