Does bourbon have to contain rye?
Short answer: No.
The federal standard only requires at least 51% corn in the mash bill. The remaining grain can be any combination; rye, wheat, malted barley, or even more corn; it's entirely up to the distiller. Rye is the traditional secondary grain and gives bourbon its familiar spice notes, but wheat is common too (a "wheated" bourbon trades that spice for a softer, sweeter profile), and some bourbons are made almost entirely from corn.
There's no rye-content minimum anywhere in the regulation. "High-rye bourbon" and "wheated bourbon" are both informal, flavor-forward descriptions of a mash bill choice; not separate legal categories.
Practical Takeaway
If you like where a bourbon lands on the spice-versus-sweetness spectrum, check whether it's described as high-rye or wheated rather than assuming rye content from the word "bourbon" alone.
Last reviewed September 14, 2026