There is a very good article on the Royal Society of Chemistry [RSC] website on the chemistry of "whisky" and the theory behind adding a "bit" of water to "open up" our favorite beverage.

It can be viewed HERE.

http://www.rsc.org/chemistryworld/Is...WhiskyTour.asp

OK, its geared towards Scotch whisky, but it explains why bourbon can have that hint of sweet vanilla. The article also has a "flavor" wheel, which lists what organic compound families can contribute to the nose and flavor profiles of whiskey.

As a new member, I tried to search and see if this link had been previously posted. If I missed it and it has, I apologize.
bllygthrd