I have a 2006 copy of Jim Murray's Whisky Bible in which he rates several wheated bourbons. On page 279 he refers to:
--"Old Rip 12 Years Old" tasting of "lots of rye spice prickles about."
--"Old Rip Van Winkle 10 Years Old" tasting of "wonderful rye and associated fruitiness."
--"Old Rip Van Winkle 12 Years Old" tasting of "harder rye and soft corn" and finishing with "liquorish and some gritty rye."
On page 280 he refers to:
--"Pappy Van Winkle 23 Years Old" tasting of "forests of oak somehow tempered by the likes of green peppers and sprawling rye."
So I am confused. I thought all the bourbons above had wheat instead of rye on the mash bill. Is it possible to taste rye where there is no rye? I wonder if later versions of the Whisky Bible have the same tasting notes for these bourbons?