RUMORED BUZZ ON WELLER

Once the 51% or more corn is while in the mash, a lot of bourbons use rye to help make up a significant portion of the remainder of their mash. Inside of a wheated bourbon, even though, the rye is replaced with wheat. This switch-up ends in a softer, sweeter tasting bourbon than whiskies that are created with rye.I come across this being the case w