From the Code of Federal Regulations, Part 5 LABELING AND ADVERTISING OF DISTILLED SPIRITS, Sec. 5.22:
" (1)(i) ``Bourbon whisky'', ``rye whisky'', ``wheat whisky'', ``malt
whisky'', or ``rye malt whisky'' is whisky produced at not exceeding 160 deg.
proof from a fermented mash of not less than 51 percent corn, rye,
wheat, malted barley, or malted rye grain, respectively, and stored at
not more than 125 deg. proof in charred new oak containers; and also
includes mixtures of such whiskies of the same type."
Am I to construe what I'm reading here as saying that a bourbon can consist of at least 51% of any of the mentioned grains?
So A bourbon could consist of at least 51% rye, in lieu of corn?
I've seen quite a few posts about what a "straight" bourbon is; the following relates to that subject:
" (iii) Whiskies conforming to the standards prescribed in paragraphs
(b)(1)(i) and (ii) of this section, which have been stored in the type
of oak containers prescribed, for a period of 2 years or more shall be
further designated as ``straight''; for example, ``straight bourbon
whisky'', ``straight corn whisky'', and whisky conforming to the
standards prescribed in paragraph (b)(1)(i) of this section, except that
it was produced from a fermented mash of less than 51 percent of any one
type of grain, and stored for a period of 2 years or more in charred new
oak containers shall be designated merely as ``straight whisky''. No
other whiskies may be designated ``straight''. ``Straight whisky''
includes mixtures of straight whiskies of the same type produced in the