What do you folks think of the two Anchor Steam Ryes??? I was intrigued reading about them but one is one year old in lightly toasted oak, the other is aged 3 years in charred barrels. I really like the deep wood flavors of spirits like Jefferson's Reserve and my initial reaction to the two Potrero's is 'Why did you rush them out of the barrel?' but this seems to be an intentional act..... Any thoughts???