Negative...just got off the phone with Jeff Arnett doing an interview that will be in this weekend's WhiskyCast. The mashbill is 70% rye, 18% corn, and 12% malted barley. Chuck, you're right...they did run it through the charcoal after distillation and before bottling. He says they didn't call it whiskey because it hadn't spent any time in the barrel, which is why they're calling it "Unaged Rye". IMHO, the charcoal really adds something to this knocks off the rough edges that we see in most unaged ryes, while bringing out some great fruity notes on the taste and more sweetness than you'd normally expect from an unaged rye. They have 800+ barrels that were laid down late last year, and those will be the foundation for an aged version that we'll see in a few years.