Given the mashbills in "The Book of Bourbon" it updates the list to the below additions. It also states that Kentucky Tavern is a wheated bourbon off of the same mashbill as weller,ry, and fitz.... that I did not know. ( Still doesn't mean I am going out to buy a 750 or KT anytime soon, but interesting information. )
WoodFord Reserve & Old Forester : 72 % corn, 18 %, 10% Malt.
Four Roses #1 : 75% corn, 20% rye, 5% Malt
Four Roses #2 : 60% corn, 35% rye, 5% Malt
(JB) Jim Beam #1 : XX% Corn, 15% Rye, XX% Malt
(OGD) Jim Beam #2 :
Wild Turkey : 75% Corn, 13% Rye, 12% Malt
Makers Mark : 70 % corn, 16 %, 14% Malt.
Bulleit Bourbon : XXCorn,35% Rye, XXMalt
(Wheated) Buffalo Trace #1 :
(High Rye) Buffalo Trace #2 : XX% Corn, 15% Rye, XX% Malt
(Low Rye) Buffalo Trace #3 : XX% Corn, 8% Rye, XX% Malt
( BT ) A Smith Bowman : 65% Corn, 20% Rye, 15% Malt
Heaven Hill : 75%, Corn 13% Rye 12% Malt
Tom Moore : 75% Corn, 15% Rye, 10% Malt
Bernheim : 75% Corn, 20% Wheat, 5% Malt
(Rye) Heaven Hill : 65% Rye, 23%, 12%
(Rye ) Wild Turkey : 65% Rye, 23% Corn, 12% Malt
(Rye) Buffalo Trace #4 :
American Whiskies & Others
Early Times : 79% Corn, 11% Rye, 10% Malt
Jack Daniels : 80% Corn, 8% Rye, Malt 12%
George Dickel : 80% Corn, 12% Rye, 8% Malt
(Rain) Buffalo Trace #5 : 100% Corn
So I moving somewhere with this. Anybody have any idea on the JB, or BT recipes further ? I sent an email to Tom Bulleit on the exact mashbill of Bulleit. As well as a conformation to Jimmy Russell on the correctness of the WT recipes.
Guess I need to send an email to Fred and Harlan and see if I can get any information on the other two.