Mash Bill Lookup

Corn

99%

Malted Barley

1%

What It Does: At 99% corn, almost everything here comes from one grain, so sweetness and roundness dominate. The 1% malted barley is mainly there to help convert starches during fermentation rather than to add flavor.

Flavor: Very corn-forward and sweet with caramel, vanilla, cream and soft grain character.

This grain recipe can appear in different whiskey classifications depending on distillation and aging.

Corn

84%

Rye

8%

Malted Barley

8%

What It Does: 84% corn makes this one of the sweetest, softest traditional recipes. Equal 8% portions of rye and malted barley add just a touch of spice and grain structure without pulling focus from the corn.

Flavor: Sweet corn, vanilla, cherry, fruit and toffee with restrained rye spice.

George Dickel uses its signature Chill Charcoal Mellowing process.

Corn

81%

Rye

15%

Malted Barley

4%

What It Does: 81% corn gives a big sweet, round base, while 15% rye is a meaningful amount for a corn whiskey and adds a clear spice edge. The small 4% malted barley mostly supports fermentation.

Flavor: Strong corn sweetness, caramel and vanilla with a noticeable layer of rye spice.

This is an MGP Corn Whiskey recipe, not a bourbon recipe.

Corn

80%

Rye

8%

Malted Barley

12%

What It Does: 80% corn keeps the recipe sweet and rounded, and the low 8% rye keeps spice in the background. At 12%, malted barley plays a larger role than usual, adding a soft cereal and malty layer.

Flavor: Caramel, vanilla, sweet corn and fruit with gentle spice and characteristic banana-like notes.

Lincoln County Process / sugar-maple charcoal mellowing.

Corn

80%

Rye

10%

Malted Barley

10%

What It Does: The high corn creates a sweeter, rounder foundation with caramel and vanilla character. 10% rye adds gentle cinnamon and baking spice, while 10% malted barley adds toasted grain and malt character.

Flavor: Caramel, vanilla, sweet corn, honey, toasted grain, light cinnamon, baking spice and oak.

This recipe is commonly found in Tennessee-produced whiskey and sourced bourbon. Do not automatically assign it to one distillery unless the bottle's source is verified. If unknown, display Tennessee Source Distillery — Not Publicly Disclosed.

Corn

79%

Rye

11%

Malted Barley

10%

What It Does: 79% corn leads with sweetness, while 11% rye and 10% malted barley are almost evenly balanced. That split gives gentle spice alongside noticeable toasted-grain character.

Flavor: Rich caramel, cocoa and corn sweetness with mature oak and restrained baking spice.

Alternate Old Forester mash bill used for 1924 rather than the standard 72/18/10 Old Forester recipe.

Corn

78%

Rye

10%

Malted Barley

12%

What It Does: 78% corn builds a sweet, full base, and only 10% rye keeps spice restrained. The 12% malted barley adds a nutty, bready grain note that helps round out the profile.

Flavor: Classic Kentucky bourbon character with caramel, vanilla, oak and moderate spice.

Corn

76%

Rye

15%

Malted Barley

9%

What It Does: 76% corn provides the sweet foundation, and 15% rye adds moderate spice for structure. 9% malted barley supports fermentation with a modest touch of malt.

Flavor: Caramel and vanilla with apple, orange, clove and warming baking spice.

Corn

75%

Rye

21%

Malted Barley

4%

What It Does: With 21% rye, this sits firmly in high-rye territory, so spice and intensity come through over the 75% corn base. The minimal 4% malted barley lets corn and rye do most of the talking.

Flavor: Caramel and vanilla with pronounced cinnamon, pepper and rye spice.

Corn

75%

Rye

20%

Malted Barley

5%

What It Does: 75% corn keeps a classic bourbon sweetness, while 20% rye brings a pronounced spice lift. The lean 5% malted barley keeps the grain focus on the corn-rye interplay.

Flavor: Corn sweetness, fruit and floral character balanced by noticeable rye spice.

Four Roses combines its two mash bills with five proprietary yeast strains to create ten recipes.

Corn

75%

Rye

15%

Malted Barley

10%

What It Does: A 75% corn base delivers sweetness, and 15% rye adds a mid-level layer of spice. At 10%, malted barley contributes a noticeable toasted-grain undertone.

Flavor: Caramel, chocolate and vanilla with mature oak, clove and baking spice.

Used for the 2026 King of Kentucky Small Batch Collection; different from the 79/11/10 recipe used for modern King of Kentucky Single Barrel releases.

Corn

75%

Rye

13%

Malted Barley

12%

What It Does: 75% corn sets a sweet, approachable base, while 13% rye keeps spice moderate. The relatively high 12% malted barley adds cereal and nutty grain notes that fill out the middle.

Flavor: Caramel, vanilla and oak with nutty grain character and moderate baking spice.

Corn

75%

Rye

13%

Malted Barley

12%

What It Does: A 75/13/12 split balances a sweet corn core with low-to-moderate rye spice. The 12% malted barley is on the higher side, giving the grain character more weight than in many bourbons.

Flavor: Caramel, vanilla and oak with robust cinnamon and baking spice.

Same percentage Mash Bill as Jim Beam, but a separate Learn card. Both cards use the same exact 75/13/12 Menu filter.

Corn

74%

Rye

18%

Malted Barley

8%

What It Does: 74% corn anchors the sweetness, and 18% rye tips the recipe into high-rye bourbon with added spice and structure. 8% malted barley supports fermentation with a light malt note.

Flavor: Caramel and vanilla with pronounced cinnamon, pepper and rye spice.

This recipe is often attributed to Barton 1792, but Barton does not publicly disclose these exact percentages. Do not present Barton as confirmed unless bottle-specific sourcing confirms it.

Corn

74%

Rye

16%

Malted Barley

10%

What It Does: 74% corn gives a balanced, sweet base, with 16% rye adding moderate spice. 10% malted barley brings a gentle bready, toasted-grain element.

Flavor: Caramel and vanilla with cinnamon, pepper and moderate rye spice over a rounded corn-sweet base.

Potential / Reported — not confirmed by Bardstown Bourbon Company. Treat as unverified unless bottle-specific sourcing confirms it. Bardstown's other recipes remain unchanged.

Corn

74%

Wheat

16%

Malted Barley

10%

What It Does: This is a wheated bourbon: 16% wheat replaces rye as the secondary grain, softening the profile instead of spicing it. The 74% corn stays sweet, and 10% malted barley adds a mild grain note.

Flavor: Caramel, honey and vanilla with soft baked-bread wheat character and gentle oak spice.

Confirmed Heaven Hill recipe. Separate from Heaven Hill's 68/20/12 O.F.D. wheated recipe and its 78/10/12 traditional bourbon recipe.

Corn

74%

Rye

16%

Malted Barley

10%

What It Does: Built on 74% corn for sweetness, this uses 16% rye for a middle-ground level of spice. 10% malted barley rounds it out with light cereal character.

Flavor: Caramel and vanilla with cinnamon, baking spice and pepper balanced by sweet corn and toasted oak.

Grain recipe used by 1845 Distilling Co. Same percentages as the reported Bardstown 74/16/10 recipe, but tracked as its own distillery card.

Corn

73%

Rye

10%

Malted Barley

17%

What It Does: 73% corn provides sweetness, but the standout is 17% malted barley — far above typical — which pushes the recipe toward a malt-driven, nutty profile. 10% rye adds only light spice.

Flavor: Corn sweetness and gentle rye spice with unusually prominent toasted malt and cereal character.

Corn

72%

Rye

18%

Malted Barley

10%

What It Does: 72% corn keeps a solid sweet base, while 18% rye adds clear spice and backbone. 10% malted barley supports fermentation and adds a subtle toasted-grain note.

Flavor: Caramel, vanilla, fruit and toasted oak with balanced rye spice.

Corn

70%

Rye

22%

Malted Barley

8%

What It Does: The 70% corn keeps a strong sweet bourbon foundation, while the elevated 22% rye pushes the recipe toward a more assertive, spice-driven profile. The 8% malted barley supports fermentation while adding subtle grain and malt character.

Flavor: Caramel and vanilla with strong cinnamon, pepper and rye-driven spice.

The Tennessee source distillery for this recipe has not been publicly disclosed. Do not guess the producer.

Corn

70%

Rye

21%

Malted Barley

9%

What It Does: 70% corn leaves room for 21% rye to make a real impact, giving this high-rye recipe noticeable spice and structure. 9% malted barley adds a modest malty support.

Flavor: Caramel, vanilla and dark fruit with cinnamon and warming rye spice.

Corn

68%

Rye

16%

Malted Barley

16%

What It Does: 68% corn sits lower than many bourbons, and rye and malted barley are split evenly at 16% each. That balance gives equal weight to spice and a pronounced malty, grain-forward character.

Flavor: Caramel and vanilla with spicy rye, toasted malt, cocoa and grain depth.

Ragged Branch grows much of its grain and distills its whiskey in Virginia.

Corn

65%

Rye

30%

Malted Barley

5%

What It Does: At 30% rye, this is a very high-rye bourbon where spice and intensity sit right alongside the 65% corn sweetness. The lean 5% malted barley keeps the focus on corn versus rye.

Flavor: Bold high-rye bourbon with caramel, clove, cinnamon, pepper and dark fruit.

New Riff's core Bourbon is Bottled-in-Bond without chill filtration.

Corn

63%

Rye

27%

Malted Barley

10%

What It Does: 63% corn is on the lower end for bourbon, giving 27% rye plenty of room to drive spice and structure. 10% malted barley adds a supporting layer of toasted grain.

Flavor: Pepper, cinnamon and baking spice with caramel, vanilla and oak.

Corn

60%

Rye

36%

Malted Barley

4%

What It Does: With 36% rye and only 60% corn, rye is close to co-leading, so spice and intensity are front and center. The minimal 4% malted barley barely shifts the grain balance.

Flavor: Very rye-forward bourbon with pepper, cinnamon, herbs and strong baking spice.

Corn

60%

Rye

35%

Malted Barley

5%

What It Does: 35% rye against 60% corn makes this one of the highest-rye bourbon recipes, pushing strongly toward spice, herbal notes and structure. 5% malted barley plays a small support role.

Flavor: Pronounced rye spice, herbs and structure balanced by corn sweetness and fruit.

This is Four Roses' higher-rye Mash Bill. Combined with five yeast strains, Four Roses creates five B recipes.

Corn

60%

Rye

20%

Malted Barley

20%

What It Does: 60% corn provides sweetness while rye and malted barley are equal at 20% each. The unusually high malted barley gives as much weight to malty, nutty grain as rye gives to spice.

Flavor: Caramel and rye spice with prominent toast, cereal, cocoa and nutty malt character.

Corn

51%

Rye

45%

Malted Barley

4%

What It Does: At 51% corn — the bourbon minimum — and 45% rye, this recipe is nearly as rye-heavy as a rye whiskey. Expect spice to lead, with corn sweetness underneath and 4% malted barley in support.

Flavor: Extremely rye-forward for bourbon with pepper, cinnamon, citrus and baking spice over a caramel base.

This is a contract/high-rye bourbon recipe, not the Bardstown Origin Series recipe.

Corn

51%

Rye

20%

Wheat

9%

Malted Barley

20%

What It Does: 51% corn is the legal minimum, leaving 49% split across three grains: 20% rye for spice, 20% malted barley for malty depth and 9% wheat for softness. The result is layered rather than led by one secondary grain.

Flavor: Corn sweetness, rye spice, soft wheat and a large toasted-malt component.

Corn

75%

Wheat

20%

Malted Barley

5%

What It Does: A classic wheated structure: 75% corn for sweetness with 20% wheat in place of rye, softening the profile and keeping spice low. 5% malted barley primarily supports fermentation.

Flavor: Butterscotch, caramel, honey and soft wheat with gentle oak and baking spice.

Historical Stitzel-Weller recipe. Do not use this card to claim modern Buffalo Trace Weller/Van Winkle percentages. Their current exact percentages are not publicly disclosed.

Corn

73%

Wheat

10%

Malted Barley

17%

What It Does: This wheated recipe uses a modest 10% wheat for softness, but its 17% malted barley is the bigger secondary grain, giving a noticeably malty, cereal-forward character over the 73% corn base.

Flavor: Sweet corn, soft wheat and honey with substantial toasted malt and cereal character.

Corn

70%

Wheat

25%

Malted Barley

5%

What It Does: 25% wheat is a generous share for a wheated bourbon, pushing the profile toward softness and bready sweetness. 70% corn keeps it round, and 5% malted barley stays in the background.

Flavor: Vanilla, almond, caramel, honey and bread-like wheat sweetness.

Legacy Sonoma Distilling Company wheated bourbon recipe.

Corn

70%

Wheat

21%

Malted Barley

9%

What It Does: 70% corn keeps a sweet base, and 21% wheat replaces rye to create a softer, rounder profile rather than a spicy one. 9% malted barley adds a light grain note.

Flavor: Caramel, vanilla, honey and soft bread-like wheat character.

Corn

70%

Wheat

16%

Malted Barley

14%

What It Does: 70% corn leads, with 16% wheat standing in for rye to keep the whiskey soft and gentle. At 14%, malted barley is higher than typical, adding a bready, malty layer.

Flavor: Caramel, vanilla, wheat bread and fruit with soft baking spice.

Maker's Mark uses soft red winter wheat rather than rye as the flavoring grain.

Corn

68%

Wheat

20%

Malted Barley

12%

What It Does: 68% corn leaves more room for secondary grains: 20% wheat brings softness in place of rye spice, and 12% malted barley adds cereal and nutty depth.

Flavor: Caramel, honey, vanilla and soft baked-bread character with a rounded texture.

Heaven Hill calls this its Old Fitzgerald Distillate (O.F.D.) recipe; it is also used for Larceny.

Corn

55%

Wheat

45%

What It Does: With 45% wheat and 55% corn, wheat is almost an equal partner, making this strongly wheated with a soft, bready character. There is no rye to add spice.

Flavor: Very wheat-forward with caramel, vanilla, bread, honey and a soft rounded texture.

Distilled by Mystic Farm & Distillery in North Carolina.

Corn

53%

Wheat

39%

Malted Barley

8%

What It Does: 53% corn meets 39% wheat, so the recipe leans heavily into softness and bread-like sweetness instead of rye spice. 8% malted barley adds a subtle malty support.

Flavor: Honey, baked bread, caramel, vanilla and soft fruit with a creamy texture.

Estate-distilled by Bardstown Bourbon Company.

Corn

51%

Wheat

45%

Malted Barley

4%

What It Does: Only 51% corn and 45% wheat puts wheat right alongside corn, creating a very soft, round high-wheat bourbon. The small 4% malted barley mostly supports fermentation.

Flavor: Extremely wheat-forward with bread, honey, caramel, vanilla and restrained spice.

Corn

65%

Malted Rye

30%

Malted Barley

5%

What It Does: Instead of standard rye, 30% malted rye is the secondary grain. Malting gives the rye a richer, bready, sometimes chocolatey depth alongside its spice, over a 65% corn base with 5% malted barley.

Flavor: Corn sweetness combined with rye spice, dark fruit, cocoa and richer toasted malt character.

This is 30% Malted Rye, not regular rye. Silver Grove 2023 was bottled at barrel strength without chill filtration.

Corn

51%

Malted Barley

49%

What It Does: 51% corn meets 49% malted barley, making this unusually malt-driven for a bourbon. Expect cereal, nutty and toasted-grain character to share the stage with corn sweetness, with no rye spice.

Flavor: Bourbon sweetness with unusually strong malt, cocoa, toast, cereal, nuts and dark fruit.

Rye

99%

Malted Barley

1%

What It Does: At 99% rye, virtually the whole recipe is rye, so spice, herbal and peppery intensity are at their fullest. The 1% malted barley is there mainly for fermentation.

Flavor: Extremely rye-forward with black pepper, herbs, mint and dry spicy grain character.

Rye

95%

Malted Barley

5%

What It Does: 95% rye makes this a very rye-intense recipe, with spice, pepper and herbal notes leading. 5% malted barley supports fermentation and adds only a hint of grain.

Flavor: Bold rye spice with mint, herbal notes, pepper and citrus.

Rye

95%

Malted Rye

5%

What It Does: 95% rye drives bold spice, while the remaining 5% is malted rye rather than barley — keeping the recipe entirely rye-based and adding a touch of richer, bready depth.

Flavor: Intense rye spice with mint, black pepper, cinnamon and richer malted-rye grain character.

The final 5% is Malted Rye, NOT Malted Barley. New Riff's core Rye is Bottled-in-Bond without chill filtration.

Corn

18%

Rye

70%

Malted Barley

12%

What It Does: 70% rye leads with spice and structure, and 18% corn adds a sweeter, rounder cushion than high-rye recipes have. 12% malted barley contributes a malty middle layer.

Flavor: Rye spice, mint and pepper balanced by caramel and corn sweetness.

Lincoln County Process / sugar-maple charcoal mellowing.

Corn

23%

Rye

65%

Malted Barley

12%

What It Does: 65% rye provides the spice backbone, while 23% corn softens and sweetens it. 12% malted barley adds cereal depth in a balanced, traditional structure.

Flavor: Rye bread, pepper and baking spice balanced by caramel and corn sweetness.

Historical recipe associated with Pennsylvania-produced Wild Turkey rye stocks. Do not use this recipe for current Wild Turkey Rye.

Corn

15%

Rye

65%

Malted Barley

20%

What It Does: 65% rye drives spice, but 20% malted barley — unusually high — adds pronounced malty, bready grain character. The 15% corn contributes a lighter touch of sweetness.

Flavor: Rye spice, pepper and fruit with an unusually high malt contribution adding toast and cereal character.

The high 20% malted-barley content distinguishes this recipe from many traditional ryes.

Corn

33%

Rye

56%

Malted Barley

11%

What It Does: 56% rye brings clear spice, balanced by a substantial 33% corn that adds sweetness and roundness. 11% malted barley rounds the middle with grain character.

Flavor: Rye spice balanced by substantial corn sweetness, caramel and toasted malt.

Corn

45%

Rye

51%

Malted Barley

4%

What It Does: At the 51% rye minimum with 45% corn, this rye leans much sweeter and rounder than high-rye styles, almost the mirror of a high-rye bourbon. 4% malted barley plays a small support role.

Flavor: A sweeter rye style with caramel and corn sweetness balancing pepper and herbal rye spice.

Corn

37%

Rye

51%

Malted Barley

12%

What It Does: 51% rye meets the legal minimum, and 37% corn keeps the spice balanced with sweetness. 12% malted barley adds a noticeable cereal and nutty layer.

Flavor: Rye spice, pepper and herbs balanced by caramel, vanilla and substantial corn sweetness.

Use this recipe for current Wild Turkey rye releases, not the historic 65/23/12 recipe above.

Corn

35%

Rye

51%

Malted Barley

14%

What It Does: A barely legal 51% rye paired with 35% corn gives a gentler, sweeter rye. The 14% malted barley is on the higher side, adding malty depth to the middle.

Flavor: Pepper and rye spice balanced by caramel sweetness, oak and toasted malt.

Rye

51%

Malted Barley

49%

What It Does: 51% rye brings spice, but 49% malted barley nearly matches it, making this very malt-forward for a rye. Expect spice layered over bready, cereal grain with no corn sweetness.

Flavor: Rye spice combined with a very large malt component, producing toast, cocoa, cereal and nutty character.

Wheat

95%

Malted Barley

5%

What It Does: 95% wheat makes this almost entirely wheat-driven, producing a very soft, gentle, bready profile. 5% malted barley mainly supports fermentation.

Flavor: Very soft grain character with bread, honey, cereal and gentle sweetness.

Corn

37%

Wheat

51%

Malted Barley

12%

What It Does: 51% wheat qualifies it as a wheat whiskey, with softness leading. 37% corn adds sweetness and roundness, and 12% malted barley contributes a malty backbone.

Flavor: Soft wheat, bread and honey supported by corn sweetness, caramel and toasted malt.

Malted Barley

100%

What It Does: At 100% malted barley, every bit of grain character comes from malt — cereal, toast, nuttiness and bread. With no corn, rye or wheat, differences come from barley variety and cask.

Flavor: Deep malt, cereal, chocolate, toasted grain, nuts and fruit.

New Riff's Aged Malt program explores multiple malted-barley varieties and cask types while remaining 100% malted barley.

Corn

35%

Malted Barley

65%

What It Does: 65% malted barley makes malt the leading grain, bringing cereal, nutty and toasted notes. 35% corn adds a layer of sweetness and roundness that pure malt recipes lack.

Flavor: Toasted malt, cocoa, cereal and nuts balanced by vanilla and corn sweetness.

Parker's Heritage Collection 18th Edition used this 14-year-old Straight Malt Whiskey and finished it in reconstructed heavy-toast Cognac barrels.

Corn

100%

What It Does: A 100% corn recipe made from Jimmy Red heirloom corn, so the variety of corn itself shapes the character. With no rye, wheat or barley, sweetness and corn-driven depth come through most.

Flavor: Rich heirloom-corn character with caramel corn, graham, earthy sweetness and a full grain-driven texture.

Made from 100% heirloom Jimmy Red corn and distilled by High Wire in South Carolina.

Corn

65%

Wheat

20%

Malted Barley

15%

What It Does: 65% corn is lower than most wheaters, giving 20% wheat more room to soften the profile. 15% malted barley is higher than usual, adding a bready, malty layer.

Flavor: Soft, rounded and sweet wheated profile with caramel, vanilla, creamy grain, light fruit and gentle malt character.