That fairly resembles what I remember reading in a single malt scotch article (several years ago, before I came back to bourbon). I distinctly remember it saying it should be had at room temperature, mixed 1/3 water and 2/3 whiskey. It also said something to the effect that the water doesn't only dilute the whiskey, but that it also serves to release additional flavor and aroma elements that are not apparent without the water. And I distinctly remember that one of these additional elements was referred to as "esthers".
However, I almost always have my bourbon "on the rocks".