I have been spending recent days whether or not to allow my heritage bourbons to age/grow 6 or so months longer. they are a year old right now, and as you well know giving another 6 months can run into some money. Yet money is not the factor for me for the investment is not seeking return. Instead I want the birds at full mature weight at the stage of being very flavorful, etc. Will I or may I see any different result to allowing them to age to 18-21 months old vs processing them now at a year old? may the flavor, texture, and or size possibly change over the course if alow to age another 6-8 months? if so, how?