American straight bourbon (51%+ corn, distilled to no more than 80% ABV, aged in new charred American oak per TTB) built with brown rice as the flavoring secondary grain in place of the traditional rye or wheat — typically around 25-27% brown rice in the mashbill. The brown-rice secondary produces a softer, less spice-driven profile than rye-recipe bourbons and a distinctly drier, more cereal-leaning character than wheated bourbons, with toasted-grain and light caramel sweetness dominating. Often paired with a secondary toasted-barrel finish to deepen the caramel and vanilla notes. The result is a low-spice, bright-mouthfeel bourbon best in delicate cocktails (Boulevardier variants, lower-ABV old fashioneds) where rye spice would overwhelm. A rare, experimental style introduced commercially by Basil Hayden's Toast (Beam Suntory).

Brown-Rice Bourbon

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