I suppose we're all "blind" to something.
I'd imagine I use as much rye as just about anyone and agree to a small degree with Dave at least as far as a discernable Rye flavor is concerned. Even at 50% and higher Rye's flavor is pretty subtle, as I said earlier though the contribution to mouthfeel is very significant at levels as low as 20%. One other thing I've noticed about Rye is the unfermented wort has a very noticeable sliminess and almost motor oil like viscosity that increases as the rye percentage increases. Hydrometers, measuring cups, spoons all become very slippery when they've been in rye wort, and the wort doesn't wash off nearly as easily as non rye wort.