Useful practitioner comparison, not a controlled sensory experiment; brand, mash bill, proof, maturation, and recipe remain confounders.
The rye chapter is framed as a depth exercise: reuse familiar bourbon drinks and compare rather than rank the two whiskeys.
Because bourbon and rye share many production conditions but differ in dominant grain, the authors recommend comparing them in the same cocktail to observe how grain and barrel influences change the result.
PDF sheet 251
Rye
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