alt Hacker NewsThere's a great deal of labor involved in building+preparing casks, storing them, monitoring, maintaining the temp/humidity of a space. Additionally, a good chunk of the price of aged whisky is just due to the fact that the product is constantly evaporating and you're getting a lower yield on the same initial input. Price increase != value created
You're missing the point. The difference between three-year-old and fifteen-year-old whisky is mainly due to capital costs, not labour costs. According to the LVT, capital costs are not real.
> product is constantly evaporating and you're getting a lower yield on the same initial input
This so-called 'angel's share' accounts for ~2% per year, not 10%.