Had a pour of the Manhattan rye tonight. I enjoyed it a lot. Definitely the better of the two, no question.
Now to your question Chuck. My first gut answer is yes, I do care. Tradition is important. If you do it totally different, is it still bourbon? Or whiskey? My second thought is who cares? If you get your enzymes via natural process or chemicals, what does it matter? However, I do recall a discussion on one of the forums a while back that decided that malted barley gave a superiour flavor and body when compared to purely chemically introduced enzymes.
Distilleries (and most businesses) have altered their traditional processes over the years and generally to save time/money, and not always to improve quality. I would not want to see this practice find its way into main stream bourbon distillation and further reduce the flavor of our fine beverage.