100% Corn Bourbon - Mixing Mash Bills?

[Schock]

Are there any bourbons that are 100% corn?

Call me crazy, but let's suppose you had a few whiskeys that were each 100% of one of the major mash grains (Corn, Wheat, Rye, Barley, etc.). After they have been similiarly aged, could you mix them to simulate different mash bills?

By the way, does anyone have a consolidated list of mash bills of many bourbons? I know that distillers don't like to share this information, but I've seen it in a lot of posts.

Thanks,
Jimmy

[cowdery]

Supposedly, Old Charter is about 80 percent corn and is the highest in corn content.

The only mono-grain whiskey made in America that I know of is Old Potrero, which is 100 percent malted rye.

[barturtle]

St. George Single Malt.
www.stgeorgespirits.com

Haven't had it, not sure how interested I am, but I wouldn't refuse a taste either.

[TNbourbon]

I have the St. George open currently. Think orange muscat dessert wine. I even vatted to a rye-recipe bourbon, and the concoction tasted like orange muscat dessert wine. Then I tried... -- well, you get the picture. This stuff takes over anything it's wedded to. Orange muscat dessert wine.
I suspect most of it's going to be used in cooking.

[barturtle]

Hmm...orange muscat for the person who really wants a buzz?

Maybe a few drops in a manhatten?

[clayton]

The only mono-grain whiskey made in America that I know of is Old Potrero, which is 100 percent malted rye.

McCarthy's Oregon Single Malt qualifies as a mono-grain American whiskey:
http://www.clearcreekdistillery.com/Whiskey.htm



To me, this has an odd rubber-inner-tube taste that I'm not overly fond of, but as a single malt it does meet the requirements.

[barturtle]

Call me crazy, but let's suppose you had a few whiskeys that were each 100% of one of the major mash grains (Corn, Wheat, Rye, Barley, etc.). After they have been similiarly aged, could you mix them to simulate different mash bills?

I really don't think so, I could cook all of the ingredients in a nice Marinara sauce seperately and toss them with spaghetti but I seriously doubt it would taste good.

I believe the mash would suffer here. IIRC: malting corn is not too easy, and the mash is cooked at different temps and times as the grains are added(correct me if I'm wrong here). These changes in temp would also affect the other grains that are already in the mash, while you might be able to cook the grains that go in first useing the same routine, it would be difficult to introduce the later grains to a mash already full the slurry that results from the earlier ones.

The yeasts might not be as happy to live in a mash of just one grain either, as one grain may release more usable sugars than another. This would cause one batch to ferment slowly practially creating an aged mash while another might ferment extremely quickly and to too high an ABV, creating more problems.

We only wish it was this easy to mingle a whiskey to match our own preferences. Mmm, Barturtle's Big Bad Bourbon, custom made to my grain/age/proof preferences, Barturtle's Ridiculous Rye, coming soon.

[tdelling]

> The only mono-grain whiskey made in America that I know of is Old Potrero,
> which is 100 percent malted rye.

Well, Chuck, you're not a big fan of the microdistillers, are you??!!!

Off the top of my head:
St. George Single Malt
St. James Peregrine Rock
McCarthy's Oregon Single Malt (Clear Creek)
Charbay Whiskey

and then, depending on how you argue it, I'd bet one or two
of the various "all corn" whiskies have enzymes added instead of
malted barley, making them arguably mono-grain.

Tim Dellinger

[John_Regehr]

Try to find some Virginia Lightning. It's 100% corn and "guaranteed less than 30 days old". I found it to be exceptionally harsh.

John

[Jake_Parrott]

IIRC, "straight bourbon" has a maximum corn content of 80%, no?