Why doesn't anyone do a 51 corn 49 rye mash bill? BT I think I smell ur next EC....
The customers are buying aged whiskey, ready to sell. MGPI has warehouses.
re a 51/49 bourbon, mainly because corn is so much cheaper and because most of the whiskey's body comes from the corn, but you also need some malt. Ten percent is typical, so the best you can do is 51% corn, 39% rye, 10% malt, which is essentially what the high-rye bourbon recipes are.
Last edited by cowdery; 03-07-2013 at 23:02.
Col. Charles K. "Crotchety" Cowdery
"Whiskey Don't Keep."
Cool thanks for the info. I'm still learning. Good to know.