Is it really that it's never been done before? Or that no one in the Industry has access to this kind of equipment? If a bona fide expert says that some kinds of plant material produce phenols and some kinds don't, do we really need to second guess? I can't help being uncertain as to where the facts lie in this. The WhiskyScience blog seems to my inexperienced (and ignorant) eye to be offering up pretty "scientific" data. Perhaps based on GC/MS spectrometer results? If such results indicate that phenols themselves produce medicinal flavours, does speculation...even common sense speculation...trump? I suspect it is a mistake to dismiss those findings out of hand.