Apparently whisky/whiskey does "age" in the bottle
Until a few years ago I was also under the impression that, once bottled, high alcohol spirits do not change. But I think the reality is that they do *develop*....whether you would classify that as "aging" is a different thing. With all of those complex chemicals in the bottle it's inevitable that something's going to happen.
I think this review by Ralfy on YouTube covers the topic, but as I'm on a train at the moment I haven't had a chance to listen to it to make sure it's the right one.
This is only one opnion, of course. And I'm not sure how you would establish any kind of sensible control. Even if Ralfy had tasted the same bottle many years ago would the difference in flavour be as a result of the development, or because his own taste buds have changed over the years, or even because his memory of that original tasting might be uncertain. If this is the example I'm thinking of it's a bottle that was sent to him by a channel subscriber, so he didn't even taste the original sample.
Perhaps if you were to cryogenically freeze some whisky to try to prevent chemical change it might offer a good control against a "room temperature" sample. I'm sure there's a PhD topic in there somewhere - and all you have to do is include the term "Global Warming" in the funding request and you're sure to get approval.
(Note, before your finger hits the down vote button I would like to point out that I am not an AGW or Climate Change denier, but it's common knowledge that research funding priorities tend to go with fashions).