Bourbon wouldn’t be bourbon without corn. Literally. American law requires that any whiskey perched alongside the bottles of Maker’s Mark and Buffalo Trace at the liquor store come from a mash that is at least fifty-one percent corn, with a remainder of barley, wheat, or rye. So infusing the flavor of fresh corn into brown liquor made a sort of intuitive sense for Chris Spear, the Frederick, Maryland–based chef and culinary instructor who writes the blog Read more on GardenAndGun.com
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