Before prohibition and then the ubiquitous rise of easier-to-grow corn varieties in the 1950’s, the landscape of American diets and spirits involved many different types of corn. Today 99% of all corn grown in america is yellow dent #2 – almost every bourbon is made from this one type and every other corn variety has vanished. But the old varieties have more protein and unique character vs. yellow dent. Like different grape varietals in the wine world, these different corn species have the potential for different flavors in bourbon and there has been a resurgence of old corn species spurned by dedicated farmers and small craft American whiskey makers.