That's interesting, I should have thought of that but didn't come close. The rye flavouring element is what I like about whiskey. I can see that many people never come to terms with it because rye in bourbon (never mind rye whiskey) is an unusual, in fact an acquired, taste. The original formulations of wheated whiskey were very good (the early Maker's Mark, the Stitzel-Weller's) and they are a valid sub-set of the bourbon world but to call the rye element of traditional recipe bourbon devilish goes a bit too far I think! I know Maker's likes to present itself as a new and improved form of bourbon and while it has established a foothold it will never replace the original recipe, IMO.