It really depends on what rye whiskey you choose. Some ryes are much closer in flavor to bourbon than others. That said, I love using rye whiskey to oak my big beers (it works especially well in English barleywine IMO). The spiciness adds an extra level of complexity that I really enjoy. Get a bottle of Rittenhouse for something less expensive, or get Michter's if you want to go for the gusto.
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Secondary: Sour Red, Saison Tarté Noire, Flemish Red A/B, Flemish Oud Pale, Sour Experiment A/B/C/D
Kegged: Summer Spiced Saison, Rakau Pale Ale, Saison d' Tablé, International IPA, Belgian Witbier
Bottled: OaksterDAMN Barleywine, Saison Noire, Royale with Cheese, Awkward Encounter Wild Ale