Just happened upon this one from Hansell's blog.
I don't know, but releasing it after a year in a light char barrel seems pretty young to me. Also, I don't understand this statement from the company consultant:
"I set the rye up to be made in the traditional manner, unlike what most of the micros are doing with making any whiskey they make from a wash, they were set up to ferment the whole mash and distill in a pot, on the grains."
Here's the company, they do vodka and gin: