Why we pay attention to "old bottles"

"Old bottles" have aromas that have been nurtured by the ingredients, production methods, and time, which cannot be found in modern whiskey.

While we continue to enjoy high-quality contemporary whiskeys, we feel a special fascination with whiskeys that were bottled in the past, known as "old bottles."
We believe that this is not simply nostalgia, but rather a result of a unique flavor that is not found in modern times, born from a combination of factors such as changes in ingredients, the disappearance of traditional production methods, differences in aging environments, and historical backgrounds.

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1. Different varieties of barley were used

"Golden Promise," which was the mainstream from 1968 to the 1980s, had excellent flavor but low yields, and is now a rare product.

The varieties of barley, which greatly affect the flavor of whiskey, have changed significantly over the years. In particular, from the late 1960s to the 1980s, the variety "Golden Promise" was widely used in Scotch whiskey.

Although this barley does not have a high fermentation efficiency, it is rich in aroma and flavor, and was valued for adding depth to the flavor. However, since the 1980s, emphasis has been placed on mass production and high yields, and there has been a shift to varieties with high alcohol yields (e.g. Triumph, Camargue, Optic, etc.). This has made it difficult to reproduce the unique flavor of that time.

 

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2. The decline of artisanal floor malting

It is said that the malt, which is crafted using artisanal techniques, prioritizes "depth of flavor" over uniformity.

"Floor malting," a method once used in many distilleries, is a traditional method of malting. Craftsmen would manually stir the barley while maintaining humidity and temperature to encourage fragrant germination.

This process is carried out by a specialist called a "maltman," and because it requires a lot of labor and skill, it is now being replaced by mechanized malting.
However, some believe that it is the subtle differences produced by this manufacturing process that give old bottles their distinctive flavor .

Springbank, Kilchoman and Highland Park are known to be the few distilleries that still use floor malting today.

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3. The depth of barrels that have been used for a long time

- In the past, real sherry casks were in abundance, and it is believed that their depth added character to the whiskey.

The barrels used for aging also have a significant impact on the flavor. In particular, the barrels used for aging old bottles were often sherry casks (such as Oloroso and Pedro Ximenez) that had been used for a long time, bringing out the complex aromas of fruits and nuts.

Nowadays, due to supply issues, "seasoned barrels" or "new barrels that have not had wine passed through them" are often used, and even if they are both labeled as "sherry casks," the contents can be very different.

In addition, the materials used in the barrels, the way they are charred, and the way they are dried are all different from what they were in the past, and this is said to contribute to the rich aroma and thickness that is unique to old bottles.

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4. The meaning of age indications has changed

* It is believed that in the past, whiskeys labeled with a 12-year age rating contained more aged spirits than those currently used.

Even if it says "12 years," that only indicates the "minimum age." Modern whiskeys are sometimes blended with whiskeys that are just 12 years old, but some believe that bottles from the 1970s and 1980s contained plenty of whiskeys that were aged for more than 12 years .

Also, while attention is often focused on the age of 18 or 30 years, it is said that 12 to 18 years is optimal in terms of balance and complexity of aroma and flavor. In other words, even if the age is the same, the meaning of the contents may be different between "12 years back then" and "12 years today ."

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5. Aging in the bottle

〇There is a theory that the aroma and flavor changes slightly, becoming mellower, even when stored in a sealed bottle.

It is generally believed that whiskey that is bottled at an alcohol content of 40% or more stops maturing. However, it is said that in old bottles that have been around for decades, the ingredients in the bottle react gently, mellowing out the edges of the aroma .

Although no new components are produced, there are cases where effects such as a "uniform aroma and flavor" and a "softer aftertaste" can be felt, and there are many voices in favor of the "matured feel" that comes from bottling.

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6. The scent of the times, cultural memories

- It has the appeal of being a "cultural experience" that captures not only the aroma and taste, but also the historical background and sensibilities of the time.

As the expression "the realm of the senses" suggests, many whiskey enthusiasts consider whiskey to be more than just a drink; they consider it a cultural experience.
Old bottles are filled with the atmosphere, technology, label and bottle designs, and aesthetics that were unique to their time , so tasting them is a rich experience in itself.

One of the great charms of old bottles is that, unlike current products, you can sense a difference that is hard to put into words, such as a "scent that is somewhat lacking" or a "deep hint of aged aroma."

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7. Summary: Old bottles are a "rediscovery of the past" and an "experience that can only be had now"

We believe that the flavor and value that was unique to that time and is difficult to recreate is the reason why we should enjoy it now.

We believe that it's not a question of which is better, but rather that both are worth enjoying.
While exquisite whiskey made with modern technology is wonderful, old bottles have a flavor that captures the ingredients, methods, and culture of the past, offering the luxurious experience of "drinking time."

Also, since the number of books on the market is decreasing year by year, the fact that we can have this experience "now" is a rare thing.

This is why we are committed to old bottles.