Damaged goods here today. Foolish, but educational. My wife makes an elk dish that we serve regularly to guests that is called "Elk Jack Daniels". Grilled elk medallions covered in caramelized slivered onions with a bourbon sauce. The recipe comes from "A Taste of the Wild" which is one of AJ MacClean's (of fly-fishing fame) last published works (his obituary finally explained his amazing writing prowess (i.e.., MacClean's Fishing Encyclopedia(!))...he was a spook (CIA!) but, I digress. We have had to modify most (is not all) of our cooking here because of my long-term battle with Lyme's Disease so... Jack Daniels isn't on my safe consumption list anymore. Distillation should render every resulting alcohol gluten-free but, it doesn't actually (at least for me). Trace components of the original grains still come through the process, making the derived liquor persona non grata for folks that suffer from any wheat or grain allergies (such as yours truly). I had discovered an all-corn bourbon several years ago made in the Hudson valley that we'd used for several years (Baby Bourbon) but sadly... that option is no-longer available. Enter Koval Bourbon (made from a 51% corn and 49% millet mash)
https://thewhiskeywash.com/whiskey-styles/bourbon/whiskey-review-koval-bourbon/. Did some unscientific research last night and was very pleasantly surprised. Looking forward to that next opportunity to make elk JD yet again. FWIW, there are also some sorghum-based whiskies now that need to be researched when time allows.
