Thanks for the compliments.
IMHO the better the whiskey the more it will “gain” when you allow it to breathe for just a little while.
I have experienced that allowing the whiskey to breath albeit nosing it will really bring out the best in most.
If you take my Pappy notes you can see that right after pouring the bourbon I noticed what reminded me of cellulose lacquer. I think most will agree that they can do without. After 20 minutes that “unpleasant” odour had vanished. I think in part that's because some of the alcohol has evapourated (just a guess)
To sum up my point:
That Pappy had spent 20 years in a barrel, maybe a few in the bottle – what’s another 20 minutes.