I have to agree about rye, it's got a unique spiciness that is missing from many other whiskys/whiskeys. Don't know of any that are greater than 90% rye grain though, (they usually use at least 10% malted barley for the starch converting enzymes), would love to look at the Mount Vernon Rye Whiskey recipe.

I usually drink most of my whiskys/whiskeys neat or with a little water and ice.