So I was pouring through the Regan's book and was looking at mashbills and it brought up a question I have been meaning to ask for awhile. Are there any barleyed bourbons??? I mean i realize that almost all have some malted barley in them but I mean are there any where that is the second largest % of the mashbill, so that it is the secondary flavor grain. i didnt notice any when i was skimming. and if not, the why??(does the corn overrun the barley flavors??) I mean there is this whole group of people across the pond that thinks the only thing you need on your mashbill is malted barley. . . . .
Please Fill me in