Do CD Transports benefit much from upgraded power cords?

Now wine coolers, there’s a difference!

You know, for those with a sophisticated palate...

@richardbrand

Agree 100% filtering pcs (I use Shunyatas) not only get cleaner power to the CD transport but keep the grunge they generate from getting back into the system. Same for PCs to power supplies.

@audphile1

Now as for Laphroig vs Macallen..... 😀

Enough with the cable crap, you want to spend the coin do it…who cares !! I like many engineer my own, and to very high standards for peanuts. I like a fat wallet plain and simple. 
Cheers 

This is what I know, because I did it in my system, in my house, and heard it with my ears.

I had 2 dedicated lines pulled from a new box, with a separate line at the panel. At the same time I installed 2 high quality audiophile receptacles. After testing and comparing 8 or 9, I settled on Furutech GTX-D(G) and Oyaide R-1 as the ones I liked best.....though the Acme Audio Labs silver plated/cryo/CFC coated are excellent for $75.

Doing both of those things made a big sound difference: quieter noise floor, more top end air, bass was better defined and meatier, trailing notes more noticeable, soundstage was wider if not taller and deeper yet.

Upgrading cables did the same, just more of it in the end. Some did not make any difference, some made a difference that I did not like, and some were noticeable improvements.....but I did learn that cables and gear have a relationship that I can't explain, the same cable that was "flabby" on my tube amps work great on my solid state amp.

Another note, as I've upgraded amps, preamps, speakers, CD transports, etc; the more of the benefit of power and cables are notieceable

In my youth, when I could only afford 20 for a bottle of scotch, I thought they all tasted about the same. Later in life I graduated to single malts 5 to 10 times more costly. Each year, we stopped blind tasting wine and did a whisky tasting. All we had to go on were tasting notes, because even the bottles had been exchanged to remove that clue. Bottom line is that I correctly identified all eight whiskies presented. One was 16-year old Lagavulin with its signature iodine, seaweed and hospital bandage aromas.

We blended the left-overs. Lagavulin dominated the blend ... and it is now my favourite drop. As a treat, my partner bought me a bottle, but sadly it was only 8 years old and a pale shadow of the older stuff.

I believe that, unlike wine and even beer, whisky does not change once it is bottled. I can see no reason why a single malt cannot be improved with a little blending - I am looking at a very rare Tasmanian double malt as I type. Like hifi, a law of diminishing returns comes in until like a painting, the value is in the rarity, not the picture ...