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Kentucky Tavern Whiskey was originally produced by the Monarch Distillery in the late 1800s. The operation went into bankruptcy for various reasons, and the distillery and brand were picked up by investors.
It has changed hands a few times since then and is currently a product of Barton. Likely due to the wheat in the mash bill -- which is a less expensive grain and relatively easy to handle in production-- it brings little individual flavor characteristics.
It is bottled at a rather standard 40% ABV and is popular as the well-Bourbon of high-volume back-bars. The flavors are light and muted.