The latest issue of Cook’s Illustrated magazine has an article that claims that it is possible to roughly approximate the flavor of barrel-aged bourbon (12-year-old W.L. Weller was the standard) by adding common chemical additives to cheap bourbon (not named, but, guessing by the price, I’d say Old Crow -> Jim Beam). The additives for a standard 750 ml bottle were: 3/4 teaspoon vanilla extract, 1/8 teaspoon liquid smoke, and 1 tablespoon dry sherry. I haven’t tried this, yet, but Cook’s Illustrated has a good reputation for thoroughly testing this stuff on their own.
Seriously, anything with THOUSANDS of notes makes me want to throw rocks at the world wide web.