Does Older Whisky Really Taste Better? The Truth About Age Statements

Not all old whisky is great—and not all young whisky is lacking. Here’s why age statements can be misleading, and what really defines a quality pour.

Walk into any bottle shop and you’ll hear it. "This one’s 18 years old—it must be good."

But here’s the truth: age is just time. Great whisky is timing.

Some of the best drams I’ve poured came from barrels just 6 or 8 years deep. Some of the dullest? Wearing a 21-year badge like a tired trophy.

So why do we get so caught up in age statements?

Because they’re easy. Numbers look official. They signal luxury. But age alone doesn’t guarantee flavour, complexity, or soul. What happens inside the barrel—climate, wood quality, warehouse location, and hands-on management—matters far more than a label.

Age can bring depth—or just dust. Same goes for whisky.

A young whisky that’s been matured in active wood, nurtured by a distiller who knows their grain, and bottled with care can easily outshine an older one left to drift past its peak.

So next time someone points to the number on the label, ask a better question:

Who made it? Where did it rest? What did it rest in?

Because when it comes to whisky, the best pours don’t always come with the biggest birthdays.

Need help navigating whisky choices for your next event or client experience? I’ve got you.

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