Werd Bmocsil

Johnnie Walker Red, Ardbeg 10 Yr., Dolin Blanc, & Cynar. Not sure where the "sour" note in a comment came from. I guess the bittersweet peated Scotch is an acquired taste, as I found it overwhelming. Maybe try again without the Ardbeg, as a form of "training wheels".

Realistically, hydrolysis should have very little effect on the sugar in this case. For the scale of time we would typically see making a pint of simple syrup *with only water*, say 20 minutes of boiling, very little of the sugar will hydrolyze. At "100 °C, ...the first-order rate constant for sucrose hydrolysis is about 10^−6 per second". I estimate (20 minutes)x(60 seconds/minute)x(10^-6) = o.oo12 or about 0.1%. cf. https://chemistry.stackexchange.com/questions/116764/how-long-would-it-take-for-sucrose-to-undergo-hydrolysis-in-boiling-water

Very likely, I think; especially when you measure By Volume.
When substituting coarse "Kosher" or flake salt for finer "table salt" in cooking, one source says to be sure to double the volume amount, as the larger crystals end up delivering less salt to the dish.
If this is true, it would make sense to me that using coarse vs. fine sugar would yield a syrup that is less sweet.
I haven't tried this, so I don't know for sure.

Thank you!