That was kind of my impression.
Not being the least bit of even a more than the tiniest sip maybe once in 20 years . . . sort of partaker . . .
would it taste any different than paint thinner after all those years?
i.e. would there be ANY interesting flavor? Or is it all hype over the age?
From the article::::’The spirit and the wood have inter-reacted beautifully over this long period of time.
‘It’s very exotic-tasting whisky made before the Second World War, but purely from a flavour perspective it is just astonishing, with layers of flavour which you really only get with long maturation.
Unlike wine, scotch gets beeter with age, not turning to vinegar. The longer it sits, the less you taste the alcohol burn on the tongue, and the more sweetness and spices you taste.