Having very recently gotten into the sipping whiskey neat concept, there is one thing that puzzles me. Tasters, not just bourbon tasters seem to take off points for 40% ABV whisk(e)ys. The bourbon folk tend to say thin, the scotch people say unsatisfying, and the rum lovers just want to get drunker.
The thing is, I tend to dilute higher ABV's and enjoy them more for it. I find that dialing back some of the "heat" allows me to capture more subtleties on both the nose and the palette. The finish may suffer a bit from doing it, but that's why I start neat and add water.
So my question is; am I just a wimp who likes to do girlie-man things, or as one tastes more and more do we become desensitized to alcohol smells and tastes?