Baffled by its complexity, that is.
For better or worse one of the first "good" bourbons I purchased was a recent PVW15. And I loved it. I read a little and figured I might be a wheat guy and picked up a few other wheated bourbons (Weller 12 and 107, Old Fitz and Very Old Fitz 12). I liked them (especially the Weller 12) but didn't find them nearly as interesting as the high rye bourbons I've been buying, and my tastes seem to be leaning toward that style.
Still, I haven't had another bourbon (out of the 30 or so I've acquired) that exhibits the range of flavors and delicious uniqueness of the PVW15. I'm trying to identify what is responsible but I just cannot put my finger on it. I know there are a huge number of variables that affect the final product but can anyone suggest why this product is just so darn tasty and unique? Perhaps it's just my inexperience with bourbon...?