Oppidan Solera Aged Bourbon, 46%

Woodsy, wet leaves and fallen trees, dry grain bin, and fresh-cut cherrywood aromas. Cherry and dark plum up front, passing through to cocoa and wood, and chocolate-cherry candy on the end...none of which tastes like anything I'd call “bourbon” until the very last whisper of the finish. How do you make bourbon without a hint of corn or oak to it? Some strange ideas here.