Calabrese and his vintage magic... There is an interesting article in the New York Times about vintage spirit [click the link] . And as usual in the Times, the article is quite good researched and accurate. It is true - that current wisdom says, that spirits don't change in the bottle - but truth is: distillates are changing in the bottle - however much, much slower than wine. However there was one major mistake: the inclusion of Chartreuse and Crème de Menthe. Fact is, that distilled beverages are changing so slow [or better said, they are so stable], due to the lack of decomposing material. There is ethanol and water - and very small amounts of other substances - which usually a carrying the aroma. However liqueurs have sugar and cold infused substances [means that the botanicals are infused in the alcohol without subsequent distillation]. There is definitely more matter in these beverages than a bottle of gin or whisky. But is it worth it, to pay sometime...