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The typical grain mixture for bourbon, known as the mash bill, is a minimum of 51% corn, with the remainder being rye, wheat, malted barley, or some combination of these. A mash bill that contains wheat instead of rye produces what is known as a wheated bourbon. The grain is ground and mixed with water.
There likely was no single inventor of bourbon, which developed into its present form only in the late 19th century. Essentially any type of grain can be used to make whiskey, and the practice of aging whiskey and charring the barrels for better flavor had also been known in Europe for centuries. The late date of the Bourbon County etymology has led Louisville historian Michael Veach to dispute its authenticity.