Under federal regulations, Bourbon must be made from a mix of grains composed of at least 51% corn. What is in the other 49% is up to the distiller. Usually, the corn content is quite a bit higher than 50% and the remainder is filled in with some mixture of other grains (rye, barley (malted and un), wheat, etc.). In many if not most Bourbons, rye is the major secondary grain. You can really taste this in a Bourbon like Buffalo Taste, which has a strong rye kick to it. In others, a smaller but distinguished... read more
