gillmang wrote:... I get a similar taste in Bulleit, Willett's, Templeton, and numerous other ryes out there. I feel the taste would be better with more barrel aging than is seemingly disclosed in these examples.
I believe Drew has home-distilled rye whiskey aging, but we won't get to taste that until he believes it's old enough. AFAIK, all of those ryes (and more) are LDI/MGP.
I'm definitely gonna pick up a bottle of Dickel Rye next time I see one, though.
One example of Indiana rye that I can attest to as being quite different from the others is Pepper 1776, which brings me closer to the OLD-style Old Overholt and other Pennsylvania ryes than anything else you can get around here (until Dad's Hat gets wider distribution, at least).