Most high proof whiskey needs to be softened and lightened with a dash of water. At about 90 proof or even lower the complexity of Rare Breed comes through. I think I know what is meant by salty, I think it is the tannic edge of Wild Turkey whiskey (noticeable in WT 101, for example, but in all the house's whiskey). This aspect is toned down by moderate dilution. I don't think traditionally anyone ever drank whiskey neat at such high proofs, the high proof was meant to create a decent highball or be tamed with a splash of branch water or soda. Ditto today for Geo. T. Stagg, OG 114, Blanton Barrel Strength, etc. I know some people like to sample them neat in small sips and while I will try it like that just to scope the product in its purest form, this is an atypical way to drink such high-proof products and they won't show off at their best.