All I can say is, there are a bunch of different Whiskeys and some are more-refined than others.
My father, for example (has been measured in the 98th percentile by some worldwide Scotch organization, for being able to pick out flavours and the like, legit), will not even entertain one of the ones you've listed above, as they are blends, not Scotch Whiskey and an outright bourbon, respectively; for him, it isn't a refined taste.
Therefore, if you ventured out into Scotch Whiskeys (from Scotland or Japan; I got my dad a nice bottle of Yamazaki when I went in 2016 and he loved it. Different flavor than from Scotland, but the same type and he thought it was great), Rye Whiskeys (such as Canadian Club, which is popular up here), etc., you may find you like those flavours more than the ones you bought.
It's arguably the spirit with the most variation and different types, of all spirits on the planet (though I may be wrong on that!).
I don't know what any of this is like though, as I don't drink... at all (for 2 reasons: 1. Can't because my cancer can come back and 2. I didn't drink before I had cancer either, as everything is repulsive and disgusting to my palate lol).
Anyways, a few of the most-recent dishes I've made, Lomabardian or otherwise:
Lombardian Dish #9, Risotto alla Milanese. Followed the recipe to a T and it tasted great! But the Saffron I used was VERY old, so it's barely-yellow, as opposed to super-deep yellow, like it's supposed to be. Carnaroli rice is definitely better than Arborio, IMO, for this specific dish:
#10, Marubini, a type of stuffed-pasta from Cremona. I couldn't get the shape right, as I don't have a proper pasta cutter (they're supposed to be balls, basically), so they look ravioli-esque. Super-good though; stuffed with breadcrumbs in broth, nutmeg and two mixes of cooked meat, all blended together. Must eat it in broth!
I had some tomato sauce left over and the marubini used up WAY LESS pasta than I thought, so I used to rest to make some fresh fettuccini, the next night:
Saturday, made these air-fried (IE: not actually-fried) calzones, stuffed with Prosciutto Cotto (cooked ham, sliced razor-thin), Tomato Sauce, Bocconcini, A cut-up Barese sausage and olive oil Olives (the ones they use to make Olive Oil, from Greece). Touch of egg-wash on the outside et voila!
And dish #11: Bruscit di Busto Arsizio. I spent *40* minutes cleaning veal and cutting it up into little bits (I was given the wrong cut; it's still the same meat as it is attached to the correct piece I was to have, but not the correct piece) then it cooked for 2 hours, in a bit of lard and a bit of butter, added red wine three times and let the alcohol cook out/reduce and placed it over polenta, with an appetizer of the Bresaola I made a few weeks ago and a side of Swiss Chard (my last bag from the garden this year :'(). To drink, Lurisia Chinotto, one of the best drinks I've ever had and easily my favourite drink to ever come out of Italy (MAYBE prefer San Pellegrino Limonata).