This leaves room for adding a little bit of a flavor to the grain mash (like rye) as well as malted barley for the enzymes it brings to the fermenting process.
Most producers that make a corn whiskey do elect to age it in a barrel, but very few bottle up an unaged corn whiskey (which would be called White Dog) because they know it’s a poor seller.
All of the rules about how high it can be distilled to (160 proof, max) and how high it can be barreled at (no more than 125 proof) still remain true, just like in bourbon.