When vatting I have been using some ryes to get more flavor to the back of the palate, so I would agree with the first part of what Mr. Samuels said. In fact I think that's the appeal of Forgiven and Bourye, the addition of just the right amount of rye extends the palate making a more satisfying sipper.
Bill Samuels which is both accurate and silly in my opinion: "Rye," he said firmly, "is a back-of-the-palate taste. Back-of-the-palate stuff has never been appealing to Americans. And that's a fact."