Corn gives bourbon its legally required majority ingredient, because a bourbon mash must contain at least 51 percent corn.
Bourbon is an American whiskey category defined by several production requirements. Its fermented mash must contain at least 51 percent corn, and the spirit must be distilled to no more than 80 percent alcohol by volume before entering new, charred oak containers. The corn contributes a generally sweet, full-bodied character.
The remaining grains are called the flavouring grains. Rye can add peppery spice, while wheat often produces a softer profile; malted barley is commonly included to provide enzymes that help convert starches into fermentable sugars.
Corn is not exclusive to Kentucky bourbon, despite the state’s strong association with the style. Bourbon can legally be produced elsewhere in the United States, provided the federal requirements are met.