I've found that a mixture of half Bulleit Rye and half Old Potrero 19th Century (the one aged in charred, not toasted, barrels) is really tasty. The Potrero's strength still shines through, but it tames a bit of the mintier elements of the Bulleit. I'll bet some fine-tuning of percentages would lead to something better, but I'm happily enjoying this as is.
I'd describe it almost as "Ryerish Pot Still", except of course Bulleit comes from column stills. I wonder if anyone's thought of making a rye whiskey from a mash of malted and unmalted rye? (or if LDI might ever consider going back to 5% malted rye instead of malted barley in their mash...)