Moose meat is our absolute favorite...take good care of it in the field, and it is worth every ounce of your efforts.
I personally don't notice any real taste or tenderness differences between spikers, full mature bulls, cows, etc.
The hide on a bull moose in rut can smell pretty nasty, especially around the head and neck, so I change my gloves after removing the hide and definitely before touching/cutting any meat for removal, and the meat has been just fine.
A rutting caribou bull is far, far worse in my experience, and that nasty smell is also in the meat.