Ditto. I'm a big fan of this recipe (which is the one that Ruhlman uses as well). The age definitely helps round things out and is well worth the wait. I have a batch from 2009 that was still tasting amazing last year but I think this year is probably going to be the end of it. Sadly the 2010 batch broke and wasn't tasting quite as good so I'm probably going to have to throw that one out.
I had a batch that was 3 years old last year (see post above) that was damn good and better than fresh. Keep it going!I've tried something new this year....AGED eggnog. Seriously. I put 1/2 the batch I made last year in the back of my fridge and I forgot about it for a year....just sampled it recently, and it's really nice! All the flavors have melded completely. This wasn't just a crazy idea of mine though, I read it from Ruhlman's blog...
I plan to make another batch, based largely on his recipe, with a few tweaks on my own (but yes, I like the bourbon, rum, and cognac combo....and fresh grated nutmeg, cinnamon, and vanilla beans)....and then I'll blend it with the aged, and set back 1/2 for another year. That's right...Solera method for eggnog.
Can't beat some fresh nutmeg...This stuff is so good. Fresh nutmeg is the secret!