Corn is the predominant cereal used in Bourbon (minimum 51%), and its high sugar content gives sweet, robust flavours of vanilla and maple syrup.
Corn‘s high starch content makes it a great base for whisky production and its flavour profile is often described as sweet, mellow and smooth. Corn whisky tends to be light in colour and flavour, and is often used as a base for other whiskies. The grain‘s natural sweetness and lightness can be enhanced by aging the whisky in charred oak barrels, which can add additional layers of complexity to the whisky‘s flavour.