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That's more like (very slowly) spoiling. "Ageing" is usually used for when it changes the flavor in a desirable way.

• JumpCrisscross 3y ago
  > more like (very slowly) spoiling. "Ageing" is usually used for when it changes the flavor in a desirable way. I've tasted whiskies bottled in the 1940s and 50s. I rather liked whatever they were doing in comparison with fresher bottles. Over shorter intervals, sealed bottles of Chartreuse increase in complexity with time in a manner I find difficult to describe as anything but aging.
  • kasey_junk 3y ago
    It’s just straight up wrong to suggest that liqueur doesn’t change in glass and I don’t think anyone in the industry would say otherwise. They are really talking about imparting the aging vessel on the spirit when they say aging. And glass doesn’t impart anything. Whiskey breaks down over time even if store really well. Sometimes that results in a good outcome, sometimes not. It also could be you just like the recipes from back then. Chartreuse is famous for “aging” in glass. My hypothesis is it’s just such a wild flavor profile muting it (which is what most often happens as spirits breakdown) makes for a more complex taste.
    • JumpCrisscross 3y ago
      > are really talking about imparting the aging vessel on the spirit when they say aging This might be popularly misunderstood, then. A number of people I know believe that whisky doesn't change once it goes into a bottle. (This is how the term aging is used for wines, after all. One doesn't age a tannat to get more glass and cork flavor.)