I had one of these again last night and I like it very much. Last year, upon tasting my first, I thought I was really tasting the rye in there, but I'm wondering if what I was really tasting was a spicy hop profile. I can't say I really know what the rye would taste like, due to my limited experience.
I have made a rye pale ale and a couple of rye IPAs with the rye ranging from 11-16% and I think I was picking up a subtle rye flavor sometimes, but not really at all in the 11% Rye PA. I did think there was a noticeable difference in the mouth feel and head, but not so much in the flavor. Denny was informed that they are using no more than 10% rye in this and the clone recipes I've seen use even less. I like Ruthless and would like to make something like it, but I don't know whether the rye has that much to do with it.
I could have some other flavors in my beers which cover up the rye more, but I do wonder if the distinctive spicy flavor I get in this has more to do with the hops than the rye.
What do others think?