It's ridiculous. It's pretty much pushed me to rye. Easier to get and really good quality at decent prices. Mainly because it all comes from pretty much the same distillate, or at least I'm told.
I always preferred a higher rye mashbill anyway. So it was probably a natural progression for me
A good deal of it comes from MGP in Indiana. And now people are copying their mash bill (95% rye, 5% malted barley) since it's become the "default" flavor profile.
Most of the Kentucky stuff is very different, with a high percentage of corn (usually right at 51% rye). the heritage produced Kentucky ryes - Rittenhouse/Pikesville from heaven hill, WIldTurkey, Jim Beam/Knob Creek, Woodford, etc- Those are all "Kentucky ryes" with a lot of corn. Indiana ryes like Bulleit, KY Owl, Old Carter, Angel's Envy, Rossville Union, Ezra Brooks, etc are MGP's distillate with 95% rye. Newer Kentucky distilleries (willett, rabbit hole, etc) are copying the mash bill from MGP as well.