Enzymes vs malt

[vernue]

I was "fortunate" enough to get some unpaid vacation time these past several months, and that gave me time to invest more in distilling - which has been a real source of joy (for me and friends - wife is a neutral in this venture). My warp speed into bourbon and associated distillates happened at the same time that I discovered sebstar enzymes. The ease and reliability of the liquid enzymes has made them part of my standard protocols.

But I do wonder - am I missing something by not using barley malt (or any other malt)? Are there subtle additions and flavors that a malt gives to a mash that I miss when using enzymes? My own palate is not yet sophisticated enough to distinguish subtleties like this - or I just don't drink enough. Anyone notice a difference?