Aging for whiskey and scotch is done in specialized wood barrels with specific environmental conditions, not in the bottle.
If the hard booze bottles been opened for a long time, it’s always possible some evaporation, or other slight changes have occurred that may impact taste, but still perfectly safe. Assuming it’s 80 proof and up.
Throw out open wines if you’re not comfortable determining if they’re still consumable and not spoiled.
TLDR: Toss opened bottles of wine, but any hard liquor should be safe, even if it taste is degraded.
Your list of semi non-perishable foods does need some caveats about storage, because most of those things can go bad, depending on how they were stored.
Frozen meat can spoil, as not all bacterial growth stops, some just slows down a whole lot. So if Grandma threw in a store plastic wrapped tray of chicken quarters, after being in the fridge for 3 days, and now it’s 8 years later, those might not be safe for human consumption.
Stuff that was vacuum sealed, much more likely to last the long haul in the freezer, if done properly.
Long-term stored grain, when not in vacuum sealed or other airtight containers, can develop molds or other bacterial contaminations.
Improperly stored vinegar, if you try to use it…it will ruin your salad dressing, and taste like shit. But it’s pretty easy to see if vinegar has gone ick.
Can’t say I’ve ever seen moldy or spoiled vinegar, but I’ve seen the type of kitchens that would be capable of making it happen in a long enough time frame.
I’ve also never seen bad dry storage pasta or beans, but I imagine they carry the same long-term storage concerns as grains, even if they’re probably a bit more durable.