I admit to having a strong bias against any bourbon or whiskey that dies at mid-palate. Two that come to mind most prominently are Maker's Mark and Bernheim..........both wheat whiskies.
I think it was Gary Gillman who commented in a post recently that 'wheaters' are often a bit short in the finish. I have found that to be true of the above 'wheaters' and also in another 'wheater', William LaRue Weller.
Not all 'wheaters' are afflicted with this shortcoming (I assert that a short finish is a serious shortcoming in a bourbon). None of the Van Winkle's seem to suffer from this.
I again assert that a first rate bourbon MUST have at least have a moderate finish. A short finish is 'half a loaf'.
I solict opinions from the BE brotherhood on how important the finish is to them and if it is important, why is this so?