Why Age Isn’t Everything in Whisky

In whisky, age is often seen as the ultimate marker of quality. A 25-year-old single malt commands reverence; a 30-year-old bottle, awe. But while age can certainly contribute to complexity and depth, it isn’t the whole story and at Bishop, Greene & Fisher, we believe that great whisky isn’t defined by the number on the label, but by the flavour in the glass.

Age Statement X Quality

A whisky’s age tells you one thing: how long it’s been in a cask. That’s it. It doesn’t tell you how good the cask was, how active the wood was, how balanced the spirit became over time, or whether that cask was even right for the whisky.

We’ve all tasted tired old drams that stayed in wood too long. Conversely, some young whiskies, if matured in exceptional casks - can deliver more flavour than expected in half the time.

It’s About Maturation, Not Just Time

What really matters is how a whisky matures:

• A refill hogshead might take 20+ years to leave its mark.

• A fresh sherry butt could transform a whisky in 6–8 years.

• Climate, warehouse location, and spirit character all shape the journey.

That’s why we don’t chase age, we chase readiness.

Our Approach at Bishop, Greene & Fisher

We bottle whisky when it’s at its peak, whether that’s 7 years old or 27. Each cask is regularly nosed and tasted, ensuring we bottle only when the whisky is showing its best. Sometimes, the best cask in the warehouse is the youngest.

We also highlight age when it tells a story not when it’s just a number.

Whisky isn't a race to the highest number. It’s a craft defined by flavour, balance, and character. At Bishop, Greene & Fisher, we let the cask and the spirit decide when the time is right because age doesn’t define excellence. Taste does.