Mike, my biggest knock on any bourbon is that it is 'thin' or lacking in flavor or robustness. I can take high proof, if I sip lightly and slowly.
High proof bourbons such as George T Stagg, Bookers, other barrel proof boubons sometimes cause me a bit of grief when then hit my stomach, but I prefer not to add water as it seems to me to thin the taste along with cutting the proof. I don't mind a bit of wood as long as it is not too dry.
My last experience with Pappy 23 YO was that it was too oakey, to the determent of other flavors. But that was 5 years ago and my tastes have changed since then........at that time I made a statement that I have long since retracted, I said, 'No bourbon is as good as scotch!' I gave that up a long time ago. So on my trip to Louisville I hope to try some Pappy 23 at Bourbon's Bistro. I am unable and unwilling to pay $299 here for that privilege.
Do not go gentle into that good night,
Old age should burn and rage at close of day;
Rage, rage against the dying of the light. - Dylan Thomas