Older whiskeys are more expensive than younger whiskeys, so that means they must taste better. That’s the rule of thumb among people who buy whiskey to impress people, rather than actually drink it. The reason older whiskeys are expensive is because the distilleries have had to store and maintain those whiskeys for longer. That warehouse space doesn’t come for free, you know. Climate also enters into things; a bourbon that’s aged for eight years in temperate Kentucky might be ready for bottling, while a whisky aged in chilly, damp Scotland may take 30 years to reach maturity. And if the distiller screwed up and let the whiskey age for too long, the finished product might taste like you’re licking a piece of wood. So don’t go by the numbers, go by the flavor.