When it comes to alcohol, we tend to think that the longer it has been aged, the better.

That may not be true. Sometimes, liquor can actually be aged too long.

For example, bourbon should ideally be aged six to ten years. Aged in new barrels in dry climates, the flavor is quickly absorbed out of the wood by the bourbon. After that, there may be no extra benefit to leaving it in the barrels, and sometimes, the bourbon will begin to taste worst.

Scotch is ideally aged 10-20 years, and Japanese whiskey can take 30 years or more to age properly.

Vodka and gin can be properly aged in ten years or less. Since neither are aged in wood barrels, the flavor comes from herbs and spices, and those flavors break down fairly quickly.