Originally Posted by Chauncey
Do I understand that you feel that longer ageing of whisky is detrimental to the flavor?
Then, why would distillers such as Glenlivet age their whiskys for 30, 40 50 years?
The whisky does get better when it is aged in the cask. Some say that after a certain point it can get "woody", but that is after many decades. Some Scotch Whisky Distillers even vat the malt and put it back into Sherry casks for a period of time (even a few years) before bottling.