I used to run a whisky bar and I have tasted thousands of whiskies. Had the pleasure of trying a 1974 vintage 25 year old macallan a couple years ago (meaning it was distilled in 74 and bottled in 99) and it’s in my top 5 favourite whiskies I’ve ever tried.
They used to peat macallan back then so it was like syrupy smoked caramel and spiced plums.
That said, I would never pay that much for a whisky. I found that unless you particularly liked the flavour of a specific, more expensive whisky, there was diminishing returns around the $500 mark (in AUD). After that you’re just paying for rarity, the taste isn’t that much better.
I have tried 50 year old Balvenie which is about $50,000-$90,000 a bottle depending on the vintage and I have to say I would be just as happy with the 25yo which is $1000. The flavour was close enough that I wouldn’t be bothered. Like side by side I could tell, but having just one by itself you could tell me it was either and I wouldn’t notice. (Still too expensive for my bartenders salary though)
I had a 25 year a few times. Like drinking liquid oak, tasty.
I used to run a whisky bar and I have tasted thousands of whiskies. Had the pleasure of trying a 1974 vintage 25 year old macallan a couple years ago (meaning it was distilled in 74 and bottled in 99) and it’s in my top 5 favourite whiskies I’ve ever tried.
They used to peat macallan back then so it was like syrupy smoked caramel and spiced plums.
That said, I would never pay that much for a whisky. I found that unless you particularly liked the flavour of a specific, more expensive whisky, there was diminishing returns around the $500 mark (in AUD). After that you’re just paying for rarity, the taste isn’t that much better.
I have tried 50 year old Balvenie which is about $50,000-$90,000 a bottle depending on the vintage and I have to say I would be just as happy with the 25yo which is $1000. The flavour was close enough that I wouldn’t be bothered. Like side by side I could tell, but having just one by itself you could tell me it was either and I wouldn’t notice. (Still too expensive for my bartenders salary though)