Interesting. The Times article a propos dent corn describes it as corn with an actual "dent" in it (hence - no surprise - the name), denoting a soft-type corn suitable for grinding. I wonder, since modern distillers are familiar with dent corn, if even the generic field corn used by distillers today may in fact be closer to mid-1800's eating corn than modern sweet corn (setting aside for a moment the question of yield). In other words, maybe bourbon, in this regard, has never tasted better. .