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High-rye Bourbon Whiskey
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DESCRIPTION
A Bourbon whiskey is here considered high-rye if is distilled from a mash of the following grains:
Barley: should be 10%, or greater, but many are not
Rye: 20%, or greater
Maize: 51%↔79%
Barley enables fermentation, and produces the historical flavor of whisk(e)y.
Rye produces spicy and nutty flavor notes.
Maize is a bulk grain that is inexpensive and low in flavor, but produces the intimation of sweetness.
The key feature in the high-rye Bourbon mash is rye at 20%, or more.
Old Grand-dad is thought to have first marketed the high-rye variant of Bourbon whiskey shortly after 1882. Since after 2001, high-rye Bourbon whiskey is becoming about as common as classic Bourbon whiskey.
TASTING NOTES
BOTTLING NOTES
NOTEWORTHY DRINKS
NOTEWORTHY DRINKS