I have about 2 doz "pre-government warning" bourbons and all seem to have this rich flavor you are speaking of regardless of mashbill or distillery or age. This is why I like them. I have wondered if it is the result of some chemical change that bourbon undergoes as it sits for a long time in the bottle or a difference in the distilling process or even in the barrel making process.
Since I don't have any sort of memory of what these tasted like when they were new, I have to wonder if the flavor was present in the bottles all along or if it's due to a chemical change in the bottle over time. Anyone with more experience care to comment?
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