The impulse is understandable. Let's say it is your dream to start a distillery and make the world's greatest whiskey. You've been dreaming about it for all of your adult life. All around you now other people are starting little distilleries, why not you?
So you dive in. You put everything you have into it. You get your family and friends to kick in. You've gotten your license. You've ordered the still. You're doing it.
Your plan is to start out making vodka, gin, absinthe, liqueurs, but that's just to get some cash flow going. What you really want to make is whiskey, great whiskey, the best whiskey ever.
You figure, go big or go home.
Then some spoilsport reminds you that the best bourbons are eight to twelve years old and the best scotches, if you want to make something more in that style, are eighteen years old and up. And none of them got it right on the first try.
Let's say you're 40 now. You're going to be -- absolute best case scenario -- 48 before your baby goes to market! Is that acceptable? Is that a good business plan? Is it a good life plan?
Thus begins the quest to age the whiskey faster and, what do you know, this being America there are all kinds of people ready to sell you products and processes that promise to do exactly that, give you "the taste of an eight year old whiskey in as little as two."
How can you resist?
I won't point to anyone in particular. You know how to use the internet. Search "age whiskey faster."
The problem is, it doesn't work. That's not to say you can't make a good, even very good, two year old whiskey, or an even younger one. It's one thing to say, "here's this two year old whiskey I made. I think it's good for two year old whiskey." It's another thing to convince yourself, and try to convince the drinking public, that your two year old whiskey is equivalent to a much older whiskey.
There is artistry in making good two year old whiskey but that doesn't make it eight year old whiskey.
You need sorcery to do that.