WM69 Round Table Question

This is the Whisky Magazine forum. Please post your comments or queries about our magazine.
Read online - Subscribe - Back Issues

WM69 Round Table Question

Postby Matt2 » Wed Dec 12, 2007 4:46 pm

Dear all,

Please find below the questions for the next Round Table. You have 24 hours to consider your replies and post them. Answers and name and address by Friday 14th December.

Please remember to email your name and home address to rob@whiskymag.com otherwise your comments can not be used.

With the rise in interesting premium aged whiskies, is older necessarily better?

Comments posted here may be edited and used in the magazine.

User avatar
Bronze Member
Posts: 157
Joined: Thu Oct 04, 2007 2:26 pm

Re: WM69 Round Table Question

Postby mattbuty » Wed Dec 12, 2007 5:03 pm

If I learned one thing at Whisky Live Glasgow, it is that older and more expensive does not always indicate better. I am referring sprecifically to the recently released bottling of the Glenury Royal 50 years.

At £950 a pop, I was looking forward to this immensely. This should be the finest scotch I had ever taken. Buckets of sherry, great colour and nose, rich taste, but hang on? Whats going on here? Somebody has taken my lovely whisky and stuffed a load of wood shavings in it :headbang: Truly unpleasant

In my opinion the length of time in wood had completely killed whatever qualities the whisky might have had. If you want something to taste like this, but are worried that it might break the bank, you can save yourself £949.60 and suck a pencil instead.
Last edited by mattbuty on Wed Dec 12, 2007 6:11 pm, edited 1 time in total.

Di Blasi
Cask Strength Gold Member
Posts: 3745
Joined: Mon Sep 05, 2005 11:16 pm

Re: WM69 Round Table Question

Postby Di Blasi » Wed Dec 12, 2007 5:58 pm

Older is not necessarily better, just like a higher price doesn't necessarily delegate the whisky is great, or will be to your liking. What makes up the price of a whisky is brought about by many various factors, and not just because people might be willing to spend more on an aged whisky, but also a limited supply of that whisky. This doesn't mean the whisky is better than a younger expression from that same distillery, there are just fewer bottles to go around for example, but perhaps it's not good enough and shouldn't go around at all. Some people don't care for aged whiskies, and are more willing to spend more on younger expressions. It truly depends on the individual's taste, budget, and mood. And as mentioned, too much time in the cask might overpower the more subtle or likeable characteristics of a whisky for an individual drinker.

New member
Posts: 60
Joined: Thu Jul 19, 2007 12:40 am

Re: WM69 Round Table Question

Postby jcasazza » Wed Dec 12, 2007 6:20 pm

The answer to this question will be very subjective. Most Likely it will not be dependent on the whisky's age or price. The enjoyment of Whisky is all about flavor and aroma.
If i were to mix a batch of whisky and put this in 5 sepearate but identical barrels and age them differently, say 12, 15, 18, 25 and 30 years, 5 different whiskys would be bottled. To some the younger batch would be their favorite, to others the oldest and the three in between would have their supporters too. Each aroma and taste would appeal to every person tasting them differnently. So i would say no, older is not always better, at least from a tasting standpoint.

Deactivated Member

Re: WM69 Round Table Question

Postby Deactivated Member » Fri Dec 14, 2007 12:15 pm

It depends, I suppose, on what the definition of older whisky is. 18 years in a barrel seems pretty old to most folk given the comparative speed with which the base spirit can be produced. No doubt distillers would welcome a cost effective (if not saving) method of maturing Scotch whisky to consumer standard within the three year statutory period to get it out there and providing revenue for the distillery.

So, is older, more expensive whisky better? I would suggest that it probably is. Sensible distillers - of which there are a considerable number- will not risk their reputation and that of the distillery by putting out a poor product. The high cost probably reflects its true value taking into account production costs against the reduced amount of whisky left in the cask after the angels have had their share.

Will we see 30yo+ whiskies in the future? Probably not. It is simply not cost effective to mature whisky for that long given the financial returns. The aged whisky we are seeing now is a result of over production some years ago. Currently distillers can hardly keep pace with increased demand let alone leave whisky sitting as long as it has in the past.

Return to “Whisky Magazine”

Who is online

Users browsing this forum: No registered users and 2 guests