Picture this: you’re 13 years old watching The Day After Tomorrow and see three grown adults who are trapped in a research station (and nearing their deaths) finally open a 12-year-old Scotch to savour, having sat on the coveted shelf for some time and you think to yourself, “One day when I’m an adult I want to be sophisticated enough to buy the best and oldest whisky.” And yet old whiskies being the best is one of the fictions that need to be separated from facts about how whisky ages.
The world of whisky is full of complex flavours and intriguing stories, where each sip tells a story of craftsmanship and time. But how long does whisky really need to be aged? Are older bottles truly better, and does a number on the label hold the key to exceptional taste? Let's journey into the heart of whisky ageing to uncover the truth behind the myths.
Whisky Age
There are so many generalisations around whisky that continue to spread from all sorts of sources, and many aren’t true. Older doesn’t always equal better. And, neither is it true that a 12-year-old bottle of whisky found in a cupboard after a decade makes it over 20 years old.
A whisky starts ageing when it’s put into the barrel and stops ageing the moment it’s bottled. Unlike wine which continues to age in years (and potentially price) in the bottle.
Legally, the youngest whisky in the bottle must be reflected on the label. So when we’re talking about blended whiskies – which take up a good portion of the market – the age on the bottle isn’t an accurate reflection of what’s inside. It ignores other whiskies blended that may be older. Single malt whiskies come from one barrel and so the age you see reflects the entirety of the spirit inside.
Ambient climate is a leading factor in the necessary ageing process and time for a whisky (along with legal requirements to call the spirit a particular type of whisky). For example, a 12-year-old bottle of single malt Scotch Whisky doesn’t automatically equal greater quality or flavor than a five-year-old single malt Australian Whisky. That’s because year-round Australia’s climate – as is America’s – is warmer that places like Ireland and Scotland. The latter require longer periods of the spirit ageing in barrels to reach the perfect balance of flavours as described in the next section.
And while taste is subjective, the longer a whisky ages, the more flavours are drawn out of the wood and mature into a complex blend in the spirit. However, there are many factors that influence a whisky’s taste, but to put the barrel ageing myth to rest briefly, it can be summed up like this: quality Australian whisky, for example, can be achieved quicker than a quality Scotch whisky. In fact, ageing Australian whisky for as long as some Scotch whiskies can mean the flavour may taste too woody and bitter, or the whisky may evaporate entirely if left too long.
The Barrel
The time spent with the liquid in wooden barrels is what distinguishes whisky as the spirit it becomes.
Years aside, the barrel is crucial in the flavour of whisky. The spirit interacts with the wood and draws out flavour such as the typical vanilla or buttery notes which come from charred oak barrels that we know so well in American whiskey. Or as such with Scotch whisky that typically has a smoky flavour, due to the peat fires used to dry the malted barley (the grain used in its mash bill).
The process of this ageing and its varied timeframes worldwide can be likened somewhat to steeping tea. If you use boiling water, the tea’s flavour will infuse into the water quickly, but if you were to use cold tap water this process would take an extended period and require patience to achieve the flavour desired.
The wood in the barrel changes with heat and cold. Warmer months and higher humidity levels will accelerate the ageing process, whereas cooler months of the year and lower humidity equals a slower ageing process.
The International Differences of Whisky Ageing
These are the minimum periods for popular countries:
- American Whiskey: no legal minimum
- American Straight Whiskey: at least two years
- Scotch Whisky: at least three years
- Irish Whiskey: at least three years
- Canadian Whisky: at least three years
- Australian Whisky: at least two years
However, most whiskies are aged much longer than the minimum period specified by the governing law. Distilleries weigh up many factors in this process, some practical issues being that of weighing up flavour against the cost burden to age whisky for extended periods (at some point it becomes too steep to sell at). Common ages of whisky are: 5, 10, 12, 15, 18 years and even 21 years and above in rarer whiskies.
Beyond the Clock: The Essence of Whisky Ageing
While numbers certainly play a role in whisky aging, they are just one piece of the puzzle. So, the next time you raise a glass of whisky, remember that its journey is a complex one, where age is not the sole determinant of quality. Instead, it's a harmonious blend of art and science, a testament to the craft that goes into every bottle of this cherished spirit.