Rye's contribution to the flavor

[00Buck]

Did my first ferment using some malted rye.

I had 77% Corn 15% Malted Barley 8% Malted Rye

Did all my cuts as usual. Even did more conservative, and probably had a jar of good early hearts left out. I proofed it down to 94 according to my hydrometer with the temperature correction.

The rye in it seems to make it have a kick. Not a "spice" like everybody describes but it makes my drink feel more high proof than it is if that makes sense. Its smooth. Tastes good, but that kick on the end makes it feel stouter and makes me cough a tad. Is this normal with rye? So far its been sitting in glass for about 2-3 months. Havent put it in wood as I wanted to see if this was gonna be a good white dog

I need to really stress there are absolutely no heads in this blend it aint that kick from when you taste the sharp heads just a back end "bite"