Do bourbon distillers get involved with growing the corn? There are a lot of different kinds of corn out there. I've grown several of them, and I find that the pancakes I make from some blue and especially a red corn are really great. So, this is a two part question:
1) Does carefully tended, well grown corn have a significant influence on the taste and smell of the whiskey? If so, how much attention is given to this by today's distillers?
2) What would whiskey taste like made from good red or blue corn? I know that the color would not likely come through the still, but I wonder about the flavor.