THE WELLER CYPB DIARIES

Following the 51% or maybe more corn is inside the mash, many bourbons use rye to produce up a significant portion of the remainder of their mash. Inside of a wheated bourbon, though, the rye is changed with wheat. This swap-up leads to a softer, sweeter tasting bourbon than whiskies that are created with rye.Long gone are the days when this expres