Aging bourbon is a delicate process, with misconceptions surrounding the ideal aging period. While many believe longer is better, bourbon can become undesirable if aged beyond 15 years. A notable example is the limited 45-year-old James Thompson & Brother Final Reserve, which initially sold for $1,800 but is now valued over $4,000. Despite its age, reviews suggest it tastes more like wood than a refined spirit. The bourbon community remains divided on the value of extra-aged spirits, balancing collector demand with concerns over quality.
Bourbon that’s been aging for too long, beyond 15 years, can become rancid, tasting more like bitter cardboard than a spiced, buttery spirit.
The oldest bourbon brought to the bottle, a 45-year-old bottle of James Thompson & Brother Final Reserve, went for $1,800 per bottle when it was released.
There is still a high demand for extra-aged bourbon, but opinions in the bourbon community send mixed signals regarding its actual quality.
The bourbon aging process is monitored through strict maturing programs, where professional tasters ensure the spirit is aging well.
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