Is Old Single Malt Whisky Better? Exploring How Age Changes Its Flavour
Older doesn’t always mean better when it comes to single malt whisky. While age can add depth, complexity, and smoothness, it’s not a guarantee of quality or enjoyment. In fact, understanding what happens during the maturation process—chemically, environmentally, and sensorially—offers far more insight than an age statement alone. In this guide, we explore how ageing really changes whisky, and why older isn’t always the better dram.
- What happens during whisky maturation?
- Environmental influences of whisky ageing
- Analysing age statements
- Tasting the difference: old vs young single malts
Learn about the chemistry that takes place inside the whisky barrel
Climate, air flow, expansion and contraction – explore the physics of barrel ageing
Liberate yourself from the assumption that older whiskies are of better quality
Not all whiskies are better older, learn how to appreciate your dram regardless of age
What Happens During Whisky Maturation?
For a grain-based spirit to be considered whisky, it must age in an oak barrel for 3 years and a day. This process allows the liquid to exchange colour and flavour with the wood of the barrel and the previous contents (seasoning). However, lots of chemical reactions occur that influence the flavour of whisky.
Colour and Flavour Exchange
During the ageing process, the initially clear grain spirit seeps into the pores of the wood and extracts colour and flavour. The high alcohol content also speeds up this exchange. Ethanol, a solvent, breaks down the cell walls (lignin) in the wood, releasing desirable flavours.
Temperature fluctuations cause the barrel to expand and contract; this draws in and expels liquid periodically, speeding up maturation.
Over-oaking malt whiskies can lead to bitterness, dryness and tannic characteristics; deciding when to bottle a cask is an important decision. Read our advice for whisky cask investment
Oxidisation and Chemical Changes
Wooden barrels aren’t entirely airtight, which means the liquid inside can ‘breathe’. This allows oxidation reactions to occur inside.
Oxidation is a common reaction where unstable molecules react with oxygen in the air - rusting is a well-known example of this. In whisky, exposure to oxygen helps to soften harsh chemicals that would otherwise contribute to bitterness, acidity or sulphur flavours. Smoky notes can oxidise too, maturing into softer, more medicinal notes over time.
Other reactions, such as esterification or oxidation of ethanol, produce complex, layered and ripe flavours. Overall, the ageing process adds complexity while softening harsher volatiles. However, a longer maturation duration can degrade vibrant, fruity flavours.
Evaporation and Intensification
Since air can get into the barrels, vapours can also escape. And while this is great for removing harsh volatiles such as aldehydes or acetone, ethanol and water vapour also leave through the pores.
Over time, this evaporation process concentrates the overall flavour profile and reduces the % ABV. In the whisky industry, this sacrifice is endearingly called the ‘angel’s share’. Ultimately, single malt whisky makers want to maximise the whisky’s unique flavour, without losing too much alcohol.
Another key factor is cellar temperature. Colder climates witness a slower maturation process and smaller angel’s share. Meanwhile, warmer climates get the benefits of long maturation periods in a much shorter time, the price is a greater angel’s share.
“In Scotland, [whiskies] lose around 2%, in the Cotswolds, we lose 6% and in the New World, such as Australia, Taiwan or India, they can lose up to 15%. This automatically means that the reduction in liquid is intensifying the flavour”
- Rob Patchett, Global Whisky Ambassador for The Cotswolds Distillery
Why Does Ageing Make Single Malt Whisky Taste Better?
While fermentation and distillation create and refine flavour, the barrel adds complexity and depth, especially using carefully selected casks. Chemical reactions take place that extract flavour from the wood, soften harshness and build an intricate flavour profile.
Older whiskies are typically smoother, more complex, and richer in flavour. The colour of the whisky should resemble deep amber. However, this all depends on each distillery’s environmental conditions and whisky production techniques.
Environmental Influences on Whisky Ageing
“Barrels are like us, in warm weather, they loosen up, their pores open, they breathe a little easier, and the spirit can go in and out of the wood and take on flavour, colours and sugars. Whereas, when it’s cold, the wood is tight and that breathing capacity isn’t as available,”
- Rob Patchett, Global Whisky Ambassador for The Cotswolds Distillery
Does Ageing Location Change the Taste?
In warmer latitudes of the UK, such as the Cotswolds, shorter maturation periods build the complexity and flavour of 16-year-old Scotch whisky. Warmer climates like Australia, Japan or Taiwan witness rapid intensification.
A fast maturation process also comes with a larger angel’s share, which can be disadvantageous for distilleries in hot, arid climates.
How Different Storage Conditions Modify Flavours
It’s not just cellar temperature that needs to be considered. Good ventilation and air quality are important for producing a quality spirit. Since the air exchanges with the barrels, it’s important to have fresh air flow.
You can’t get air much fresher than our cellar in the heart of the Cotswolds
“[our old] underwater storage facility has no variation in daylight, summer and winter - it’s a completely static environment - which means that when we were ageing the spirit, the barrels weren’t breathing, the spirit wasn’t interacting as quickly, there wasn’t as much maturation and oxidisation of flavour.
Everything we’ve been ageing in the Cotwolds full-term is so much more expressive, it has bigger flavours and there is so much more extraction.”
- Rob Patchett, Global Whisky Ambassador for The Cotswolds Distillery
Analysing Age Statements?
What Does the Age Tell You?
Age statements can be indicative of richness, smoothness and complexity - the longer malt whiskies age, the more they intensify. However, the age statement tells you nothing about the ingredients, production process, cask selection, maturation environment, blending or the skill of the master distiller.
There is so much more you can learn about single malt whisky when you look beyond the age statement.
The Perception of Age in Whisky Quality
It’s very common to choose a single malt whisky with the highest age statement. An older single malt will be richer and more complex than a younger one of the same style. However, when it comes to quality, age statements aren’t particularly relevant.
Quality comes from the right ingredients, precise production, leading-edge expertise, and the right maturation environment. It’s best to choose a whisky from a distillery known for its consistent quality, rather than higher age statements.
Is Older Always Better?
Older whiskies of the same style and from the same distillery will often taste smoother, richer and more nuanced. However, older options are not always the best. In fact, there is a sweet spot for each whisky. The Redbrest 12 is more popular with whisky enthusiasts than the Redbrest 15. Lagavulin 12 is a more premium bottle than the older Lagavulin 16.
“We’re discovering flavour profiles which are equivalent of those age statements [at a younger age], which means all of a sudden, a six-year-old whisky with a greater angels’ share has as much depth as a twelve or a fifteen-year-old Scotch”
- Rob Patchett, Global Whisky Ambassador for The Cotswolds Distillery
Tasting the Difference: Young vs. Old Single Malts
You’ll usually be able to identify an older whisky from the colour. Usually, the deeper the amber hue, the longer it’s spent in the barrel. However, this only applies to naturally coloured whiskies; barrel seasoning such as red wine, sherry, Bourbon or rum may result in exceptions to the rule.
Younger whiskies will taste brighter and sharper with more fresh fruit. Meanwhile, old single malt may be richer, with ripe fruit, medicinal qualities and a heavier mouthfeel.
When tasting aged whiskies, it’s important to let them breathe to allow the complex and heavier aromas to come out. Swirl your dram and leave it in the glass for a few minutes. Adding a small amount of water can be helpful for opening up older whiskies. Finally, gently nose the glass, being careful not to get too close; try olfactory breathing to get the most out of the complex aromas.
Frequently Asked Questions
What is the best age for a whisky?
There is no best age for a whisky. The quality and flavour come from production, cask selection, quality barley, yeast and a good water source; this is accentuated by considered maturation periods. However, the level of intensity or vibrancy is down to personal preference.
How old is too old?
Like overbrewed tea, if a whisky spends too long in the barrel and too much exchange occurs, the final product can be overpowering, dry and quite tannic. Long ageing periods also sacrifice vibrant, fruit-forward flavours. Finally, the longer a spirit ages, the lower the ABV. Scottish whiskies usually cope with longer ageing periods (12-16 years), whereas fruity expressions are best enjoyed young (3-6 years).
Why is whisky aged in wooden barrels?
Wooden barrels, particularly oak, contain compounds which enhance the body and taste of whisky. Moreover, because it’s porous, wood allows flavour exchange and influence from its previous contents. It’s essential and traditional that whisky ages in oak barrels.
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