I love the descriptions in the details portion of this question. Some of your examples are somewhat precious versions of real tasting terms used by professionals.
horses breath: Because of it’s higher pH (than white wines) red wine can be susceptible to a spoilage yeast known at Brettanomyces, which can produce volatile phenols (4-ethyl-phenol, 4-ethylguaiacol). Known as Brett, the aromas can be “horsey” or “barnyard-y”. Some winemakers (and consumers) avoid this trait. I personally love it, because I think it represents a more historically true product in some regions. (In some cases, it’s just a fault.)
derby brim leather: As wine ages it is said to be “developing”. One of the key traits that indicate this are “leathery” notes on the nose and palate. Most professionals would only describe this as “leather” or maybe something as creative as “saddle”. If I heard someone describe the leather as “fine derby” or “rich Corinthian” I think I would run the other direction.
When you have to write descriptions of wines (or spirits) day in and day out, they either all start to sound the same (Let’s face it, there are only so many flavors) or you are forced to get creative. I think you’ll find that there are terms that are widely accepted among professionals, and there are terms that would be generally dismissed as too precious. (I once was in a tasting where a young professional tried to describe the colour of a Hermitage Syrah as “pigeon blood”. He was laughed out of the room. No. It’s Ruby.)
As for Scotch, Laphroaig smells like Magic Marker to me.
And my favourite wine tasting term? Band-Aid.