I'll add the point that if all you've ever eaten is the best of the best, you don't really appreciate something as much as if you've experienced the middle or lower ends.
Anecdote: I dry age my own steaks, and I've realized that people don't really appreciate them as much as if they're eaten side by side with a "control" steak that's unaged.
Similarly to your dry aged steak anecdote, I has two bottles of the same brand of port, one aged 10 years and the other 20. The 10 year tasted great to me, but once I had it alongside the 20 year, I realized the 10 year had a somewhat unpleasant aftertaste which I hadn't noticed drinking it on its own.
I'll add the point that if all you've ever eaten is the best of the best, you don't really appreciate something as much as if you've experienced the middle or lower ends.
Anecdote: I dry age my own steaks, and I've realized that people don't really appreciate them as much as if they're eaten side by side with a "control" steak that's unaged.