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Explains that one time I had a bottle of disgusting flavoured whiskey, let it sit half-empty for a few weeks or even months, and then it was actually pretty good
Could be! From my experience, high strength Bourbon is better a couple weeks after being opened. From a flavour standpoint, gin also benefits greatly from resting for a few weeks after distillation.
In fact, one of my favourite Scotch Whisky distilleries will blend a production batch, and then re-barrel the blended volume in casks and let it rest for 6 months to allow the flavours to harmonize.
There is definitely some magic that happens after spirits are blended/bottled, and it's not very well understood, but the changes are detectable, and in general, they're positive.
Which distillery?
I know Bruichladdich has said they do this for the Laddie Classic (a bottling I really love). Source: just trust me bro. I don't recall when or where I heard that. Possibly they do it with other bottlings, and surely other distilleries are doing the same thing. Bruichladdich didn't invent the process. But it's not a well studied, documented, or promoted element of whisky ageing, because, I think, it's not as sexy as infusion and evaporation. Among other reasons. If you're curious, I could spin a yarn.
Any distillery that chooses to do this, certainly does it for a reason. Disgorging and re-casking a batch is a massive pain in the ass, and holds up warehouse space & production timelines - two things a bean counter with no sensitivities to flavour would be happy to cut out.
Or you already drank what you like and were finally drunk enough that you didn't taste how bad it was. 🤣