Lawrenceburg, the state of Indiana, USA, is where the local distillery that broke with the tradition of rye whiskey and high-rye-content bourbon is located. For this batch they used 75% corn, 21% rye and 4% barley malt, which based on the regulation was sent outside North America to be aged for at least 3 years in oak barrels. However, there is no such restriction for local sales. Owing to the high proportion of corn and the maturation in new bourbon barrels, it is dominated by sweet flavours such as vanilla and caramel, but due to the rye, these are accompanied by a little spiciness as well.