Since I joined BE not quite a year ago, I have tried somewhere around 45 or so bourbons, written reviews on maybe 35 or so, and now find my tastes have changed almost without me being aware of it. When I joined, I preferred the wheated bourbons.
I don't know if this is something everyone goes through, but I am sure that as anyone is exposed to more bourbons, his or her taste is bound to change a bit.
I find myself less drawn to the older, more expensive spirits and more to the middle age bourbons. I take nothing away from the Pappy 20 YO, or the Black Maple Hill 21 YO, or the excellent 15 YO's like ORVW and Noah's Mill. I will always want them around, but they seem almost too refined compared to the Russell's Reserve, the Sam Houston, the Rare Breed, the Rowan's Creek, the Van Winkle 12 YO Lot B, the Pappy 15 YO, the Knob Creek......not to mention the inexpensive Old Grand Dad BIB, the Old Fitzgeralds 1849, the Evan Williams 1783 and many others.
I am sitting here now drinking my own blend of 20% Eagle Rare 10 YO and 80% Kentucky Spirit alongside Pappy 20 YO. Right now, I prefer my own blend to Pappy 20.
I never thought I would say that, Pappy 20 being almost sacred. I will confess, however, that I do not include the Hirsch 16 YO or the Wild Turkey Tribute among those that seem too refined. They have, to my palate, just the right combination of robust backbone, if you will, (is it the rye?) and refinement to make them more satisfying.
These are just some thoughts that I have regarding my bourbon tastes as they evolve. They are always provisional as experience dictates.
I know there are people who don't experience this kind of change in taste. I have dear, dear, friends who are wonderful people for whom I have the greatest respect, who don't like seafood (a complete mystery to me), so to reiterate what I said above, this is one man's thoughts.