Lee Stang, writing for Bourbon & Banter, does revisits the distillery after an eight year hiatus. Though he was not originally a fan, he seems to be now:
As I said at the beginning, I had tasted the Roundstone Rye about 8 years ago and was not a fan. This time around however was totally different. More rich and complex for an 80 proof rye. Remembering our talk about the 4 rye strain mash bill I asked if that is what they were using 7 or 8 years ago and Scott replied no, they had used a rye grain from Kansas and that was all they used. Over the years it appears that the taste profile has changed.
You can read the full story, here.