THE BASIC PRINCIPLES OF WELLER 12YR BOURBON

Following the 51% or more corn is in the mash, quite a few bourbons use rye for making up a good portion of the remainder of their mash. In a very wheated bourbon, although, the rye is changed with wheat. This switch-up leads to a softer, sweeter tasting bourbon than whiskies that are made with rye.Sometime about 2013, Pappy Van Winkle commenced to