I've learned from this site that there are three heavy-rye bourbons: Bulleit, Old Grand Dad, and Basil Hayden's. The only one I haven't tried is Basil Hayden's.
Someone recently gave me a bottle of Knob Creek. It had a small brochure describing the Beam Small Batch bourbons, and I was curious about this sentence from the Basil Hayden's description: "This unique recipe calls for a larger percentage of small grains in the mash (rye and barley) and eight years gently resting in wood."
Is the greater percentage of barley typical of heavy-rye bourbons? Or, is this a characteristic of Basil Hayden's? Does the Basil Hayden's taste maltier than most bourbons?