How come old liquor costs so much?

Why does old (meaning like 20+ years) liquor cost so much? Is it because it's become rare or is it because it tastes better or is it for bragging purposes only?|||it's like fine wine it is aged..|||Part of what you're paying for is the storage costs. Some things are aged in the barrel - whisky, brandy, and tawny port, for example. This requires specialized storage, plus you lose liquor to evaporation over time. Most wines are bottle aged, but still have to be stored under controlled conditions. Aging works mostly for strongly flavored wines and liquors, to blend and mellow the flavors. Scarcity can also drive up the price. Some old bottles become particularly sought after, and dealers can charge more. Whisky doesn't age in the bottle, but an old bottle of Scotch from an esteemed but defunct distillery will command a premium, for example. Like most things, the law of diminishing returns comes into play - a $100 bottle may be thought twice as good as a $50 bottle, but a $10,000 bottle is not 100 times better than that.|||No, no, no !





Spirits - any - if kept in a keg, you lose a certain amount each year to evaporation through the joints in the wood. Google "angel's share".





Second, storage costs: temperature and moisture control, taxes on real-estate, business tax, labour costs etc. - so the longer you store, the more you lose (liquid) and the higher your cost! Same goes for cheese - check the price of four year old Grana Padano etc.





Champagne: bottles need to be turned by hand while resting on their side during the aging process - this costs.


Wine - see barrel costs plus business costs.|||When liquor is left to age, it's generally thought to taste better, and be richer. It is considered rare because of age, and the combination of the two makes it a valuable commodity.|||My guess is because the older it is the better tasting it is. The older the better.|||Another way to make money!


Nah idk, lol





Supposedly the older, the better its taste.