Earlier this year, when I commenced back into whiskies after years away, the overwhelming flavor for all bourbons (even the standard Maker’s Mark, which is a wheated mashbill bourbon) to me was oak & specifically wet wood/woodiness. It’s taken a while, but other flavors now pop out despite the oak/wood notes remaining very prominent – orchard and/or red fruits, an array of baking spices, caramel & brown sugar, vanilla or vanilla extract, black pepper & “rye spice,” & so forth. Though there are often still differences between noses of bourbons & their palate flavors, these are no longer quite as jarring.
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Agave Spirits+ Journey 