Does the heaviness of bourbon increase with a greater percentage of corn?
Here's why I ask. I've both read and tasted that wheated bourbons are lighter than rye bourbons. That might lead to the inference that rye makes the bourbon heavier. But the heavy rye bourbons seem light to me. Bulleit is light and airy; a different kind of bourbon. And Old Grandad seems mellow and smooth.
So now I'm starting to think that a bourbon gets heavier when the percentage of corn increases. That is more rye means less corn, and so there's more intense flavor as well as heaviness.
Here's another example. I don't get the strong wood or carmel or maple sugar flavor in either a wheated bourbon or a heavy rye bourbon that I get in WT Kentucky Spirit, Stagg, Knob Creek, etc.
So who can enlighten me?