Most whiskey labels give you an age statement and a tasting-note paragraph and stop there. We put the mash bill percentages on every one of ours — corn, rye, malted barley, whatever the ratio is — because that ratio is the single biggest lever on flavor before a barrel ever enters the picture, and leaving it off feels like describing a recipe by its plating instead of its ingredients.
It also keeps us honest internally. If a batch of our Small Batch Bourbon starts tasting different from the last one, the mash bill percentage is the first thing we check before we start blaming the barrels — and more often than we’d like to admit, that’s exactly where the answer turns out to be.
