I agree fully regarding 1783. Whatever the explanation chemically, it has a noticeable "congeneric" character somewhat like cooked vegetables (or overcooked). I think some HH bourbon for whatever reason develops this taste and it is sold under this brand name for the market that likes it. It is not an expensive bourbon either. This flavour is noticeable in my view in some other companies' brands, e.g. Jim Beam White but to a lesser degree. If I had some, I would use it for vatting. Its particular taste would lend character to a blend but on its own I find it a little too much.