There are higher-aged whiskeys on the market that manage to hit a little more accessible price point. That’s a price barrier few us can overcome, obviously, but not all aged whiskeys are for the 1%. Some bottles can end up costing thousands if not tens-of-thousands of dollars after spending decades in the cask. As the years tick past, the expenses go up and those costs get passed on the consumer. Space in rickhouses isn’t free neither are premium barrels. As whiskey spends more time resting in unique barrels, it begins to cost serious money. It’s both an art and a science.įlavor-wise, picking a great long-aged whiskey is tons of fun… with one major caveat. That means better barrel selection, prime resting environments, and high level of skill from the master distillers. The thing with whiskey aged beyond that four-year mark is that it has to be dialed in. But most of the whiskey we buy off the rack is aged for two to four years at the most today we’re talking about the older stuff. The golden, caramel hues you see in your favorite bottles come from the casks the whiskey is aged in, after all, not the distillation process. As long as the whiskey you’re drinking isn’t a white whiskey (a.k.a “white dog” or “moonshine”), it’ll have been “aged” to some extent.
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