Maturation is magical.
Throw all the talk about barrel chemistry, new-make spirit parameters, and entry proof at me all you want. Lord knows I’ve talked and typed about the subject quite a bit over the years. At the end of the day, however, even the most steadfast adherents to the scientific pursuit of warehouse-imbued perfection have to admit that there’s something intangibly miraculous about a perfectly matured spirit as it emerges from its wooden chrysalis.
It doesn’t matter whether it’s whiskey, brandy, rum, or something else: If you put good liquid together with good wood, you’re probably going to get something great.