There are opinions for and against aging.
You can ruin an entire animal if things like temperature, air flow, and humidity aren't right.
You cannot ruin an animal by butchering it within a couple days of the kill.
From what I've read, old animals benefit most from being aged because they have more of the tissue that bonds their muscles together, which is the tissue broken down during aging.
I don't age deer and have no complaints. I've had venison that people aged and didn't notice a difference.
Just personal opinion, but I think things like gut shots and overcooking have more influence on meat quality than how long it hung. Hanging a deer in a controlled environment probably won't hurt the meat, just don't think it HAS to be done.