I think I am right in saying that once it is sealed up in a bottle, there is no further development of the whisky (well maybe a very slow deterioration over a long time). I can see the sense of paying premium prices for a malt that has been carefully aged in sherry/port/or whatever barrels for a substantial number of years before being bottled because that should develop interesting complexities in the flavour. But I don't see the sense in paying huge prices for a whisky that might well have been poured into its bottle within five years of its distillation just because the bottle is old. I might taste it out of curiousity (not much change of that, of course) but I wouldn't expect it to be exceptional.