The (over)aging of bourbon?
Posted: Tue Dec 21, 2004 8:29 am
I think we all agree that bourbon CAN be overaged (don't we?), but I was wondering what folks thought about the price and quality of the highly aged products that are out there and the process of "extreme aging" in general. Some random thoughts/questions I have:
1) I like EC 18, but it's almost like it is transitioning from bourbon to another beverage. It's heaviness and woody bite are unlike anything I've had, and it is clearly a different animal than the younger (but still old in bourbon terms!) EC 12. EC 18, BTW, is the oldest bourbon I've ever had.
2) Even if a distiller with great expertise (e.g., Julian Van Winkle) has a very active hand/palate in monitoring the aging/flavor profiles of their bourbon, can they still put a limit on the diminishing return of aging? IE, would Mr. Van Winkle say "23 years is about all you can get out of any bourbon before you ruin it"?
3) How does HH sell an 18 yo for $30-35 when you would expect to pay $100 and up for a similarly aged product from elsewhere? Do they just have that much old whiskey laying around?
4) Is there a mashbill that promotes graceful old aging?
5) What products have you had for which you've thought high age was a gimmick? Also, some of you are much more familiar with export stuff than I, and I've always wondered about such a gimmick being used in foreign markets.
6) I've gotta ask: how IS Pappy 23? Is it three years and $100-150 better than Pappy 20?
1) I like EC 18, but it's almost like it is transitioning from bourbon to another beverage. It's heaviness and woody bite are unlike anything I've had, and it is clearly a different animal than the younger (but still old in bourbon terms!) EC 12. EC 18, BTW, is the oldest bourbon I've ever had.
2) Even if a distiller with great expertise (e.g., Julian Van Winkle) has a very active hand/palate in monitoring the aging/flavor profiles of their bourbon, can they still put a limit on the diminishing return of aging? IE, would Mr. Van Winkle say "23 years is about all you can get out of any bourbon before you ruin it"?
3) How does HH sell an 18 yo for $30-35 when you would expect to pay $100 and up for a similarly aged product from elsewhere? Do they just have that much old whiskey laying around?
4) Is there a mashbill that promotes graceful old aging?
5) What products have you had for which you've thought high age was a gimmick? Also, some of you are much more familiar with export stuff than I, and I've always wondered about such a gimmick being used in foreign markets.
6) I've gotta ask: how IS Pappy 23? Is it three years and $100-150 better than Pappy 20?