Quote Originally Posted by jinenjo View Post
Well, I picked up one bottle of each, the rye and corn. I'm now debating on whether or not get a second bottle of corn spirit. My thinking is, rather than half-and-half, I might want to come closer to a straight bourbon recipe (i.e. 66% corn, 33% rye). The trouble is, a second bottle is not easy to acquire now that I passed it up on the shelf in Salinas. BevMo says there's one in San Francisco.

Then again, a 1:1 ratio might produce something unique.

I'd like to go for a more well aged (approximating a 12-15 y.o.) style whiskey once I start.
How does their corn spirit taste? Can you tell it was made from a corn/sugar mash verses an all grain bill?