All that says is that your recipes, as brewed by you, are better with age, according to you.What I can tell from experience is that, I tested 3-4 of my recipes for quick production vs. aging and the results varied from slight to way better always in benefit of the aged one...
So, based on my experiments, I would say: aging is not a myth... Anyone else that has not tried the same experiment cannot respond resolve the issue accurately!
As a counterpoint, I can go down to my local brewpub and get an absolutely delicious, medal-winning recipe, pale ale brewed ~3 weeks ago. Which says that aging is absolutely not necessary.
So what's the difference?
They brew on a dedicated professional brewery system with active control at every stage of the process, and that's closed to the outside environment.
How do you brew? If it's like most of us, it's in a series of coolers, pots, buckets and carboys, with *maybe* ambient temperature control part of the time, and multiple manual transfers of liquid between containers.
If it's not obvious how much more control the brewpub system offers, I don't know what else to say.