Gary, if we view the question in this light I would recommend Jim Beam Black Label.
But your comments about Powers (and this applies to Jameson to a degree) are suggestive to me of a link to a certain type of straight whiskey. The menthol hit of Irish pot still is evident strongly in Powers and to a degree in Jameson's regular label (not to mention the 12 year old and other older extensions). This finds an analogue, to my mind, in those straight whiskeys that offer a menthol flavour. Heaven Hill's do, e.g., as Bamber noted for EWSB '94. So does Bulleit and Four Roses Single Barrel. Bulleit in particular would please, I think, someone who likes the tang of Irish pot still. What accounts for that minty/menthol taste in both whiskies? I think it is the rye in the bourbons and the unmalted barley in the Irish pot still. I cannot recall now where I read this, but a distiller wrote that unmalted barley provides flavours similar to that of rye whiskey. This is, I think, that wintergreen taste Chuck noted in his book in older whiskies (reflecting a higher rye mashbill than is generally used today) - this provides a link in my view to Ireland (whence after all many 1700's-era American distillers came). Hirsch 16 year old (i.e., 1974 Michter's whose origins stretch to Revolutionary times) has a hint of that menthol too.