Recently I was tasting some 1960's-era Beam's Choice.

It has a taste of weather, as if the barrels were held in thin-walled, unheated warehouses and the natural weather was allowed through the seasons to have its will with the whiskey. I am sure, in fact, this is how this whiskey was processed then.

Some bourbons or ryes of today taste like that (e.g. ORVW 13 year old rye), they taste "real" and often (but not always) are better than bourbons aged in well insulated, temperature-controlled warehouses. Yet, I like some whiskeys aged in the latter way especially OF 100 which is clean, elegant yet complex at the same time.

The Beam whiskeys of today lack in my view this aspect of real weather or "seasoned wood": they are clean and pure in this sense, but I wonder if some loss of character is the price to pay for such whiskey.