What’s all the worry about age?
Like other whiskey, bourbon tends to improve with more time spent in the barrel. As temperatures fluctuate, the whiskey is forced into and out of the barrel’s wood, which imparts vanilla-like flavors and makes the whiskey more complex. Additionally, the layer of charred wood inside the barrel helps give the whiskey its dark brown color. Of course, this process can’t go on forever; evaporation means that there’s less whiskey left in the aging barrel each year (the missing portion is known as the “angels’ share”), so eventually the barrel will be empty. Moreover, if bourbon spends too much time in the barrel, it will often take on an unpleasant, woody taste that makes it undrinkable. The trick is to figure out exactly when a barrel has matured to perfection and not let it age any longer. There’s certainly no “older is always better” rule, though; younger whiskeys can be quite enjoyable and are generally much easier on your wallet.
