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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!

bumping this to move it to the main forum, where people might see it