This article may be a bit technical, but it really does illustrate the complexity of a bourbon's nose.
Characterization of the Most Odor‐Active Compounds in an American Bourbon Whisky by Application of the Aroma Extract Dilution Analysis
"The whisky under investigation was a Kentucky Straight Bourbon whisky which, according to the label, had been produced according to the sour mesh method and had been stored in new, heat‐charred oak casks for at least three years. Several batches of the same product (same year of production) were purchased at a local supermarket. Mentioning of a brand name does not imply any research contact with the whisky manufacturer nor is it done for advertising purposes."
I wonder why they selected a bourbon aged 3 years?