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To me, rye has an earthy quality that places it beyond bourbon in the continuum to scotch.  Not a scotch guy, but I'm good with rye.  There's a three-restaurant group in Atlanta (Ray's on The River, Ray's on Killer Creek and Ray's in the City) that uses Whistle Pig Rye in their old fashions, my wife likes those.

This has turned into a useful thread, but I don't think I can eat popcorn and drink bourbon, just not a pairing for me.  I'm willing to try.

Now crow can be paired with anything...