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Finding a high-quality whisky aged 18 years could be a laborious process. Numerous factors contribute to a whisky's aroma and flavour. The distillery, the water supply, the grain recipe, the drying process, the distillation method, and other factors contribute to the taste of aged whiskey. But it's only reasonable to ponder how time alters whisky, considering that its age is often shown on the bottle. So, with all that in mind, we wondered: Is whisky better with age? Does the flavour of whisky change as it ages, and does this change even while the bottle is closed?
Aged whisky—what is the process like?
The primary distillation process takes about a week; however, the bulk of the time spent producing whisky is spent ageing it in barrels. Most whiskies are matured for at least three years before bottling, although some bottles may be aged 18 years, twenty-five years, or beyond. The use of barrels made of charred or roasted oak draws out the butanol and methanol, which in turn provide a more refined flavour. Whisky gets its taste from the barrel as well, and to make it even better, the casks are usually spiced or otherwise flavoured.
Age affects whisky's flavour because the spirit absorbs the aromas and flavours of the barrel. Whisky at three years of age isn't going to be as velvety smooth as one at twelve. The kind of whisky also has a significant impact on this—our best bet for a beginner? Whisky aged 18 years is the way to go!
Because just one kind of malt is used in making single malt whiskies, they are simpler to understand. Everything takes on the wood's characteristics as it ages in oak barrels. Blends have somewhat different challenges. Blends are tricky because, depending on how long they're matured, different grains might take on different characteristics brought about by the oak, which can make one grain dominate the others.
How do different ages affect one another?
Since it is often believed that whisky tastes better with age, it is not always difficult to tell the difference between whisky that has matured for three years and whisky that has been aged for fifteen. The classic spirit flavour, sometimes more harsh and one-dimensional, is typical of younger whiskies. Whiskies that spend more time in the barrel develop a more nuanced flavour profile, with a fuller body, a longer finish, and less harshness.
A word of caution, though: not all whiskies are the same. Even whiskies that are 10 years old might have greater complexity than ones aged 18 years. Keep in mind that it all comes down to your particular preference and the whisky you love drinking.
It's not as easy as just claiming that aged whisky tastes better; nonetheless, the flavour will undoubtedly alter as a result of the barreling process. Whisky with a considerable barrel age (more than 25 years) may begin to taste less grainy. But generally speaking, the longer time a wine spends in the barrel, the more nuanced and complex its flavour will be.
Aged whisky and blending
The aged whisky's flavour is highly dependent on its production process. There isn't much of a difference in flavour between different ages of single malt whisky, whether it's three, eight, twelve, or more years old. The longer it stays in the barrel, the more subtle the barrel taste becomes and the smoother it is. Different grains in a blend might 'dominate' the flavour once a certain amount of time has passed in the ageing process. In contrast to blends, which may undergo a great deal of evolution, single malts tend to mature while retaining a rather consistent taste character.
Change to flavour in whisky from being in the bottle?
Aged whisky 'in the bottle' doesn't alter its flavour, according to many. People don't keep whisky in the bottle to enhance its flavour; therefore, it's true that it doesn't work like wine. Whisky may lose some of its flavour after some time in storage due to oxidation and sunshine, among other things. But most fans would agree that it's not a good improvement.
Some great aged whisky brands that you need to try are Paul John, Woodburns, Amrut, Kamet, and Gianchand! With any luck, you now have a better understanding of whisky and how its flavour develops with age. Time, particularly in the barrel, significantly affects the flavour of whisky; however, this isn't always an easy question to answer.