I have searched but haven't come across a straight answer to this question - I'm sure there are many versions of the process I will describe so I will do my best to lay all the info out.
The aged products we currently distill include bourbon, empire rye, corn whiskey and apple brandy - all with different mash bills. My question is concerning mash percentages of those products...
For an Example: If I were to add 50 gallons of bourbon feints to a corn whiskey mash (or another combination of distillates) prior to distillation, how would I go about determining mash percentage? These two products contain the same ingredients, just in different ratios - where if I were to add some rye feints I would be introducing an entirely new grain into the mix.
Thank you all for your contemplation