Originally Posted by Piobaire
I am not sure Chartreuse can be compared to a whisky, rum, cognac, etc. I can see stuff with heavy herbals and/or volatile organics in them changing, and at some point, not for the better.
Isn't the alcohol macerated with the dozens and dozens of herbs and then distilled again? I guess that would remove most particles. But then again, essential oils are distilled too and they "age" extremely. So yeah, the comparison doesn't hold.
I'm pretty sure that spirits age in the bottle though, at least to some extent. Pure alcohol, maybe not. But any liquor we're talking about has some sort of "substances" in it that can change chemically. It may hardly be noticeable palate-wise, but chemical change is pretty much bound to happen as long as some sort of energy is "added", like sunshine or shaking the bottle. No?