When it comes to aging whisky, there’s no one size fits all approach. There are a number of variables that can impact the final flavor, from cask type and size to climate to warehouse style Bourbon, for example, requires a new charred oak container, while scotch whisky can be aged in used barrels. This means that bourbon often extracts more flavor from the wood it is being held in, and is at risk of becoming over-oaked if it sits too long, while scotch whisky can continue to climb in age upward of 50 years and beyond. The question of whether bourbon can be too old is a legitimate one, whereas with scotch, extreme aging is only an issue with regard to price.