Early settlers in Kentucky were primarily Scotch-Irish (Scots-Irish) and English, with other ethnicities typical of the colonial Backcountry here and there (Welsh, Scot, New Amsterdam Dutch). The corn content of the mash is certainly a major determinant of the flavor of the finished product. Barley is used, but in relatively small amounts — negligible, when compared to Scotch. My personal preference is Scotch, especially “peaty”-flavored single-malts like Jura, but I do appreciate some sour mash Bourbons, like Jim Beam.
My all-time favorite scotch is the Dalmore (probably less popular among diehards but my tastebuds give it their vote at every tasting).