Whisky, once bottled, is frozen in time. Unlike wine, whisky won't age once sealed. If you bottle a 10 year old whisky in 1980, and open it in 2020, you still have a 10 year old whisky, not 50 year old.

For wine, its a myth that the older it is, the better. There are well-established "drink by" dates for wines - usually a 5-10 year range. If you sit on a wine for too long, it goes bad. Some wines last a long time (some French for instance), but none forever. You open a whisky and it should be the same as the day it was bottled.

Whisky is also much hardier than wine. You don't have to store it at a constant, cool temperature, all the time. Its better to keep it at a somewhat consistent temperature as fluctuations might mess with it, but even room temperature should be fine.

The biggest threat to storing whisky long term is keeping it sealed. Oxygen is definitely its enemy and the corks are its most vulnerable point. For wines, you are supposed to store them on their side so the cork stays wet and doesn't dry out. For whisky you are supposed to store UPRIGHT. The high alcohol content actually eats the cork away if left soaking in it.

So that's the challenge, how to keep the cork from drying out and letting in air without keeping it wet. It's also the reason there isn't much "real" whisky left from long ago. Bottles were meant to be drunk, not held from 100 years.

PS - I said "real" above because there have been many counterfeits over the years. Old whisky is rare, and when one come up, there is alot of interest and skeptics. I know one interesting thing they do is test for radioactive elements in the liquid. Anything bottled after 1945 has traces of nuclear material from the bombs we've blown into the atmosphere. Every water source on earth is affected. If someone claims to have a bottle from 1921, and there is nuclear material found in it, they know its a younger fake.