Rb, Mr Picky compliments you on spelling "complement" correctly.
I can't say I've ever done this, but I have paid attention to which follows what--Bob & Jill called it "sequencing", sampling drams in a specific order for effect. The concept runs entirely contrary to the tasting'n'scoring ethic that seems to be so rampant, in which the taster attempts to clear the palate and taste each dram in isolation in order to "objectively" score it. I for one don't really care about conducting lab experiments with my whisky, and prefer to enjoy it in the context in which it and I reside--after a meal, along with a beer, for breakfast, whatever. It is for me a part of life, not apart from it, and I don't see any allure in attempting to remove all subjectivity from what is such a delightfully subjective experience. I'm not sure I'm moved to try your method, but I applaud the intent. Elsewhere this past week I talked someone into trying an unpeated, unchillfiltered (and preferably cask-strength) dram after
a peat monster, and I suggest you try that, also. (The combo that got me onto that was Ardbeg 10 and Bruichladdich Full Strength.)