Have you tried Old Potrero? Made by the new Anchor Distilling Co., a division of Anchor Brewing.

They have 18th and 19th century styled ryes, 100% rye mash bottled at barrel proof. Distinguished primarily by the fact that in the 18th c. barrels were not routinely toasted. Bbl charring became fashionable in the 19th c. I have both, very different whiskeys. The earlier is all rye bread and grain spiciness, the latter obviously has more vanillins and caramel.

Also look for High West Rye, made in Park City Utah using Colo. rye.
Roughstock Distilling in Montana has a big, big 100% rye, not to mention a full single Montana barley malt whiskey, very much like an Islay malt, as well as a spring wheat whiskey I haven't tried yet.

Back on beer, Sierra Nevada's Ruthless Rye IPA is quite tasty. I don't know what their grain bill is but there's enough rye in there to come through. I generally don't care for modern U.S. craft IPAs. I look for a bit more balance.

Ever mess around brewing with rye? I hear from distillers that it's a real pain to work with.

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