The Main Flavor Difference Between Young And Old Bourbons

Scotch and single malts (which are generally a type of whisky and not whiskey) are prized in direct proportion to the number of years they are aged. But that age distinction is slightly more complicated when it comes to choosing between young and old bourbons. All bourbon must be stored for a minimum of two years in newly charred oak barrels, which impart robust flavor qualities to the spirit at a rather faster rate than barrels used to age other whiskeys. Therefore, while some amount of aging is an essential component of bourbon, more aging doesn't necessarily make it better. Ultimately, whether you enjoy young or old bourbon is more a matter of personal preference.

Before it is aged, freshly distilled bourbon is a clear spirit called white dog, which isn't actually bourbon and has sharper, more raw tasting notes. Barrel aging subdues those harsh edges and adds other, deeper flavors and aromas that make bourbon so beloved. Similar to how, with a little practice, you can tell different whiskey types apart, you can also learn to spot the differences between young and aged bourbons. We turned to Chris Blatner, who is an Executive Bourbon Steward and Founder of Urban Bourbonist, LLC, as well as the Executive Director of Bourbon Charity, to understand what the major flavor differences are between young and old bourbons and how to tell them apart. In short: younger bourbons taste more like the corn used in distilling, while older ones take on more characteristics from aging barrels.

Given the range of flavors that can be found in different bourbons, it's interesting to see where each of those notes specifically comes from. "A young bourbon may retain more flavors of the grains that were used to make it," explains Chris Blatner, while "an older bourbon will extract flavors from the barrel resulting in less of a grainy flavor profile and more wood flavor notes like caramel, vanilla, and oak." Since bourbon mash is at least 51% corn, younger bourbon channels more of this grain's mellow, sweet flavors.

When it comes to old bourbons, Blatner says "A bourbon that is higher in age is going to take on more qualities of the barrel that it is aged in." Changes in temperature make the barrel's wood expand and contract, allowing the liquor to come into contact with several layers of wood and absorb many of its characteristics. Newly-charred oak barrels used to age bourbon have an intense effect on the spirit, caramelizing sugars in the young bourbon and imparting compounds from the wood. For example, guaiacol, the aromatic wood oil that gives whiskey its distinctive smoky flavor, transfers from the barrel's wood to the liquor as it ages.

Thus, you can examine specific notes associated with the grain as well with wood, to figure out whether you like young or old bourbon. Remember to follow these pro whiskey tasting tips to get the clearest picture of your bourbon's flavor profile.