I googled 'whisky olefines' and 'whisky unlocking olefines'. I could not find one single discussion of how adding water to whisky does anything magical involving olefines. Can you provide a link with the information you are alluding to?
When you add water you are doing nothing more than dissolving all the ingredients. Nothing magical happens. The ingredient you really want to dissolve is the alcohol because it burns your palate and you can't appreciate the flavours. So instead of tiptoeing round this embarrassing reality with euphemisms like 'open up', 'release' and 'unlock' just admit that the whisky burns too much without some water to weaken it.
The whisky I am drinking is as strong as yours. I add 20% syrup instead of 20% water. The sugar in the syrup is just sugar (sucrose) which does nothing to the complex balance of flavours except add sweetness. Sweetness is 'tasted' on the tongue. The aroma of whisky is 'smelled' by the olfactory organs so there is arguably zero flavour pollution occurring.
Here is my pepsi challenge results for the 43% Balvenie (I will do the same for the Lagavulin later)
Straight - unbearably unpleasant 1/10
With water - unpleasant but bearable 3/10
With Syrup - The most gorgeous thing you will ever taste in your life 11/10
With syrup to make it pleasant you can describe a malt whisky using the floral epithets that are traditional to the connoisseur but you can actually sincerely mean them rather than be engaging in some emperor's new clothes confidence trick over your audience.
Now I challenge you to repeat the same test I just did and then come back and give me your scores.
Not more than 20% syrup. You will never drink it any other way as long as you live after you try this once.