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 talkin

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.