Imagine if bourbon started out over aged and that through some time consuming process (in one year we could un-age the bourbon by one year) the bourbon could be made younger.
People would pay 100+ dollars for younger whiskey, sold at barrel proof, unfiltered, etc. This would actually taste decent, and everyone would rave about how great it was.
Middle aged bourbons would continue to be somewhat underappreciated.
Old bourbon would be greatly underappreciated; You would not be able to find 20 to 15 year old whiskey above 80 proof. As a result, quality would actually decline, and those new to bourbon would simply think that bourbons in this age group lacked the potential for greatness.
Vattings would follow the recipe of a little young whiskey added to a lot of older whiskey.
What do you think?