Aging alcohol isn't free: it costs money and involves some amount of uncertainty. That's why, generally speaking, the length of time for which an alcohol is aged has a strong correlation with its price.
For one thing, some of the product just evaporates out of the barrels over time, so 10 gallons of wine or whiskey today may be 7 gallons by the time you tap the bung. Second, there are the storage costs while the product matures. Even places that age their whiskeys under what is essentially a lean-to still have to pay taxes, insurance, etc. Third is the opportunity cost of the investment: the $10 used to make that wine today could've been inveested in something else that would have an ROI in, say, 10 years. Fourth, there's no guarantee that the end product will taste good. I imagine professionals vinteners and distillers have certain tricks that improve their odds, but because you're dealing with wood storage casks (vs stainless steel) and less-than-perfect climate control, you're not going to know for certain that it's going to be a hit.
I guess that's a long way of saying that trying to make "the good stuff" is inherently more expensive than making the "cheap stuff," but if you shoot for the "good stuff" and miss, then you're still left with "cheap stuff" that cost more to produce.
And this, folks, is one reason why I love unaged gin. It's crisp, refreshing, and cheap.