Thanks Roger. I've been making beer so long and wine the last 5 yrs. I find it interesting to see what flavors make it into the finnished product and how they got there. In beer, ale mostly, the malts and adjuncts really make an impact in the flavor. They say rye has a big flavor impact. I just brewed a california common and added 15% malted rye in the mashbill and it is almost done fermenting 60' for 6 days. I can't wait to see if the rye added anything interesting that might be in rye whiskey.