The nose is sweet and tangy with wood spice and brandy notes.  The palate has maple syrup sweetness, tannic red wine notes and then strong oak notes, followed by Armagnac like spice.  The finish is sweet and spicy, sort of a gingerbread like note. 

The notes are similar to the 8 year old but with everything a bit bolder.

You know, it's pretty much an amplification of the 8 year old. Imagine that!

Most of today's bourbons just don't quite compare to these V/X/VVOF's. In relation, most of today's premium stuff is lacking lacking in "oomph" and complexity, these old S-W's have a depth to them. Lots of oak on this, I'd guess it was sourced from higher-floor barrels.

N: Candy, gum drops, maple syrup

P: Smooth and refined. Easy awesomeness. But not overpowering with flavor. Silky texture. More about the mouth feel than the flavor.

F: Slow rise of spice and burn on the back of the tongue. Mint candy over time. Gets better with some air. 

The nose was obviously sweet, with sugar glazed raisins and memories of buttersotch squares.   Buy a 'butterscotch square' single from See's Candies, break (don't cut) it open and take a big whiff.  VXOF 10yr 1957, at least to me.

The sweetness relaxed a bit on the palate, turning to a more mellow vanilla, and just a trace of wood, providing much less than the oakiness I found on the 1958/8yr.  No more butterscotch square, though I may have tasted it after belching.

Again, great experience, but just a B+ (88).  If all bourbons nowadays were like this, I wouldn't search for dusties.

N: Very big and rich nose, lots of stewed fruit, much more refined than the 8 year.

P: Big fat juicy bourbon, lots of wheaty goodness.  

F: Build into a sweet sugar dizzle finsh, lip smacking.