I agree with your comments. This bourbon is very interesting and very different. I think most people had a view of the Four grain as tasting like a cross between Pappy 20 and and Van Winkle 13 yo rye. It does not work that way in real life. grain chemistry and yeast choice are very important to the taste of the product. I think a lot of what people define as "copper" in this product is more of a yeast characteristic because I have had pot still bourbon for Woodford and did not find that "copper" taste. I do know that they revived the old Labrot and Graham yeast to make this product and it was the first and last time it was used in a product sold to the public since the 1970's.
I would rather have interesting than many of the other products being sold at the same price or higher. Better still, I would rather have a less expensive yet interesting product.
"Our people live almost exclusively on whiskey" - E H Taylor, Jr. 25 April 1873