Tim, the more I try bourbons the more I realize the variability. This seems true not just in the Single Barrel and Small Batch varieties, but even in the standard offerings.
That is one reason I re-review bourbons from time to time. They change, I change.
My bottle of 12 YO Weller, the only one I have ever sampled from, is not the equal of the Weller 7 YO. Who knows why..........my palate, an inferior bottle, whatever. But my suspicion is that it is a poor example because wheaters often seem to benefit from a bit more time in the barrel.
The 12 YO did, however, serve with distinction when it basted some baby back ribs recently.............yum, yum. Cooking in a smoker at about 250 degrees for almost three hours, basting every 20 minutes.......alternating between Weller 12 YO and apple juice (apple juice in the steamer and hickory chips as the smoke source) and finishing off the last 20 minutes with fat free Italian dressing, seasoned salt, and garlic powder. When you do your ribs thisaway, you gone love 'em!! Have some Pappy 20 when you eat them and life will be grand. Makes you so glad you ain't dead yet!
Heckov a place for a recipe, but there you have it. As you might have noticed in my reviews, when something hits me I put it down!
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