Absolutely worth trying. I had a Hirsch 18 year old several years ago and it was excellent. I now use rye -- Pikesville or Overholt, Sazerac if I can find it -- in whiskey based cocktails like a Manhattan or Sour, and it makes a huge difference. The rye is much drier than bourbon and as a result I think it works well in drinks that tend to have a sweet base anyway, like the Manhattan or Sour. Anyway, give it a try!