Many bourbons are suggested here as good for mixing with soda pop or in cocktails. But more precisely, what does it mean to be a mixing bourbon, what types of bourbons are these (apart from being inexpensive)?
In my view, a good mixing bourbon should be defined more by what it is not than what it is: it should not be corny-tasting (the fresh corn oil taste many very young bourbons have), or too old - excess wood does not suit these drinks I feel - or too congeneric. The last means, we don't want it strongly chemical-tasting, i.e., a little is okay, perhaps even desirable. If it is none of these and the label states it is straight bourbon or rye, it will likely suit any mixed drink or cocktail. It may be good, too, for neat drinking, but that is a narrower category of these straight whiskeys.