By the time a whisky reaches 30 years old, it’s been in oak for 120 different seasons, absorbing the flavour from the wood, mellowing and maturing, losing alcohol gradually each year to the Angel’s Share (the evaporated loss of between 2-5% per year per barrel). As you can imagine, the result is not just old, but incredibly rare too. You’ll find very, very few whiskies of this age, and those that you do find represent a unique piece of history.