For someone who's been at malt whisky 10 year and then want to try some Bourbons, I'd direct you to a number of things being made by Willett's for the main reason of the whiskies being pot stilled. The end result is a slower distillation that yields a similar complexity found in Scotch malt whiskies. That said, I believe malted barley is the premium grain and makes the best whisky, and when any other whisky (like Bourbon 51-79% corn, the balance other grains) isn't 100% malted barley they can be good and complex in their own right but are never as completely detailed as high quality malt whisky.
Thus, try Willett's Family Estate Bourbon, and their Pot Still Reserve Bourbon, their Family Estate Rye is one of the best made, Pure Kentucky XO, Kentucky Vintage, Noah's Mill, and Rowan's Creek are also made in the same stills. These whiskies run from sweeter style to distinct sour mash styles, so there's something to please every discerning palate.
Further to the merits of malted barley being the premier whisky grain: Fred Noe told me that almost every American Whiskey and Bourbon grain bill contains a small percentage of malted barley (regardless of a label stating 100% corn, rye or whatever) due to there being an enzyme existing in malted barley that doesn't exist in any other grain - even un-malted barley - and that enzyme ensures a complete and consistent fermentation. Without the enzyme, a mashbill will produce a different whiskey every time even if the recipe's grain percentages are the same.