I'm no expert but my experience (and that of others I know)
shows that Bourbon can absolutely benefit from exposure to
air. It may not "need" to breathe to be enjoyed but allowing
it to do so can make for an improved tasting.
Revisiting an opened (but capped/corked) bottle days or weeks
later can also result in sometimes significant taste differences.
I've found that wheated Bourbons (Maker's Mark, Weller, Old
Fitzgerald, Van Winkles) seem to especially benefit from having
some air time.