I doubt anyone's white dog tastes much different than Georgia Moon. If new spirit (whether with rye or not) was all that great bourbon never would have been invented! It is the years in wood that took out those hog tracks. This is why Mellow Corn tastes so much better than GM, it's aged longer, and why bourbon tastes better than MC - it's aged longer and all in new charred wood.
With all the discussion about rebarreling going on I don't know why none of us thought of the obvious - put GM or MC in that little keg and see if it doesn't turn into bourbon in two or three years. It has to, basically.
I believe the reason corn whiskey has a legal spec of minimum 80% corn is because too much small grains especially rye would, added to all those new distillation tastes, make the product undrinkable. Corn whiskey, to be palatable, was given an 80% corn minimum content - and clearly the unaged article still is not great.
There is a reason rectification developed as a major industry in the 19th century. Making bourbon is the old pre-industrial way to rectify...