Very interesting bottle, Bettye Jo. A rare example of a post-war "straight whiskey", i.e., as you noted it is neither a bourbon nor (presumably) a straight rye. Maybe its grain bill was 50% corn, the rest rye and barley malt, or 50% rye, the rest corn and barley malt. If aged two years it would qualify for the straight designation but could not be called straight bourbon or rye. I am sure it is very good. Maryland used to sell "straight whiskey" and sometimes "a blend of straight whiskeys", but it was less common after WW II in Kentucky. In this era, it seems distillers experimented with non-bourbon mash bills, of which a well-known one, devised by your uncle Everett for Michter/Pennco, was 50% rye, 37% corn, remainder barley malt. Maybe Early Times was experimenting with something similar at the time.