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Why did Boulevard make a Rye? This assertively flavorful grain is more often associated with whiskey than with ales. Even in that arena, it has largely been eclipsed by corn and barley, the sources of bourbon and scotch. But when they procured some seasoned barrels from distiller Templeton Rye, they asked themselves, “Why not?” or "Rye Not?" haha.
Anyway, why not brew a rich, tawny rye ale, then mellow it in the warmth of charred oak rye whiskey casks? Two kinds of malted rye provide spicy sweetness, giving way to notes of caramelized wood and the citrusy tang of Perle, Magnum, and Saphir hops before easing into a dry, lingering finish.
Ratebeer.com gives this one a solid 99 points. I simply say that it is amazing. At 11+%ABV it is one to share though.