This afternoon I enjoyed a couple nice pours of EWSB '03 neat, with a drop, and on ice. Got some rich chocolate and coffee, like choco-covered espresso beans, and citrus, as well as the other usual suspects. In addition, I really enjoyed the rich, silky mouthfeel. Perhaps you SBers with better chemistry knowledge can tell if mouthfeel is a result of corn (but all bourbon has that) or wood (but they get that as well) or age. EWSB is 10 years old, give or take. Is age a factor? Mouthfeel is really important to me and it would be nice to know what factors contribute to it.