Why is aged alcohol better

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In a nutshell, aging spirits is done to give them a superior flavor and drinking quality. Ultimately, aging spirits makes for a more enjoyable drinking experience. What type of spirits should be aged? Not all spirits will benefit from aging. There are two key aspects which will affect whether or not a spirit will benefit from aging: what composes the base spirit, and how it is distilled.

There are two key types of distillation: pot or column distilling. Pot distilling takes place in huge kettles, the contents of which are heated and boiled. The vapors are collected in a narrow tube toward the top of the vessel, and then condensed back into liquid form. Since the art of this style of distilling can leave the liquid with distinct flavors from the base of the alcohol, it can benefit from aging to let the flavors develop and soften.

Column distilling takes place in a unit which is stacked high, almost like a skyscraper with many different floors. The still is heated from the bottom, and as it reaches every different level, the alcohol is forced up and the water and grain solids fall back down. Cognac has to be aged a minimum two years but may be aged as many as eight years and well beyond.

Scotch whisky has to be distilled at least three years and a day, but most, especially single malts, are aged at least 10 years though an extremely rare Mortlach year Speyside single malt went on sale in , for 10, Euros a bottle.

Aging time varies per spirit, and with good reason. Labeling laws can help here. When in doubt, if a spirit has an age statement on the bottle, it probably matters—and the higher the age, likely the higher the price tag. Whiskeys and spiced rum tend to be aged in charred oak barrels and scotch in old sherry, Madeira or port barrels. Basically, the longer the maturation process, the more flavor is infused — to a point. Wine ages in its bottle through organic processes, and it can be affected by storage conditions.