SasquatchMan wrote:I've heard varying stories regarding aging of whiskeys. Some people seem to say that aging past 12 years is silly, and that the whiskeys we find charming after 18 years would have been just as charming after twelve, but are better quality whiskeys to begin with
Thats quite a weird statement, and way to simplified. Ask any Ardbeg fan about a 25 year old Ardbeg, and if it would be as good as a Ardbeg at 12 year old.
Yes there are malt which would be best at a younger age, most likely those with very subtile fruit hints, as the wood might dominate too fast over this.
I do agree however that at some point maturing isnt adding anything anymore but wood notes wich totally dominate the malt. Not too long ago at a tasting I had a serie of Peerless Collection malts ranging from 34 to 37 year old. And they all just tasted the same; Vanilla, Wood and Leechees (the Chinese fruit).
IMO for most whiskies the border of what they could have when maturing seems to be around 25 to 30 years, after which they would simply loose their character to the wood too much.