As an expert sommelier and brewer, I can confidently say that bourbon is not 100% corn. According to the American Bourbon Association, bourbon must be distilled from a mash that is at least 51% corn. This means that the majority of the grains used in the production of bourbon is corn, but it does not have to be 100%.
The use of corn in bourbon production is what gives it its distinctive sweet flavor. Corn is known for its natural sweetness, and this flavor profile is a defining characteristic of bourbon. However, the remaining percentage of the mash can be made up of other grains such as barley, rye, or wheat.
The inclusion of other grains in the mash can have a significant impact on the flavor profile of the bourbon. For example, the addition of rye can add spice and complexity, while wheat can contribute to a softer and smoother mouthfeel. Each distillery may have its own unique mash bill, which is the specific combination of grains used in the production of their bourbon.
Personally, I have had the opportunity to taste a variety of bourbons with different mash bills, and it is fascinating to compare and contrast the flavors that different grain combinations can produce. Some bourbons may have a higher percentage of corn in their mash bill, while others may have a higher proportion of rye or wheat. This diversity in grain selection allows for a wide range of flavor profiles within the bourbon category.
To summarize, bourbon is not 100% corn. It is made with at least 51% corn in the mash bill, with the remaining percentage being made up of other grains. This combination of grains contributes to the unique flavor profile of each bourbon and allows for a diverse range of options for bourbon enthusiasts to explore.