Oh I wouldn't doubt that, my comment really applies to long barrel aging. I think for the most part Bourbon and ryes stay in their original barrels but even if they are rebarreled or consolidated I believe long aging creates a different character in the spirit.
The first time I tasted Elijah Craig 18 year old it occurred to me it had more in common with an old cognac than a younger, balanced Bourbon.
We're Bourbon Geeks, it's who we are, it's what we do.
Gotcha... Even so, I can taste the family resemblance in many of the rye verticals (different barrels and what not) we've been doing.
I will have to say that the Willett24/55% rye is my favorite aged rye that I've personally owned and opened to date.
¡Geaux Tigers! - ¡Visca el Barça!
"Really though, my hands are sore. The tool was doing it's thing with a flex hose." -Barrel_Proof
Gary (aka 'Country')
"Too much of anything is bad, but too much of good whiskey is barely enough." - Mark Twain
"Because Whiskey Matters!" - David Perkins
Tried both R1 and Jefferson10 last night. Man what difference between the two. The R1 is almost bland without a lot of flavor. On the other hand the Jefferson is complex and full of flavor and does remind me of WP.
The Jeff is also less expensive so it's twice as good. The R1 not bad enough to pour down the drain but at least it's not scotch.
Some Ritt BIB earlier. Glad i stumbled upon it via SB.com, otherwise i would have never taken the chance.
A short pour of SA TPS 8yr. .125 proof
Pouring some AE Rye. The bottle has taken a big hit this week. Not for everyone, but damned interesting.