Serious question for you guys - I've had access to a lot of 10 and 12 y/o scotches like Black Label, Glenlivet, Glenfiddich, Laphroaig and Glenmorangie. I haven't really had much experience to "older" whiskies like the 18, 21, 25 y/o varieties. Firstly, I would guess that they taste much more richly oaked after so long in a barrel, compared to the younger whiskies.
So to many of those who have imitated young scotches to begin with, did any of you ever successfully achieve a similar taste to an older single malt scotch? If so, please explain in some detail, how you aged your spirit. Thanks!
OLD Whiskies...
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pounsfos
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Re: OLD Whiskies...
bumping this to move it to the main forum, where people might see it 