The original recipe for Rebel dates back to 1849, when it was invented at what would later become the Stitzel-Weller Distillery. Although many famous bourbons were produced at the Stitzel-Weller Distillery (including Pappy Van Winkle), most shared one unique characteristic pioneered by William Laurel Weller himself instead of rye, the bourbons used wheat as a secondary grain in their mashbill, lending a softer, smoother flavor to the whiskey.

In 1936, nearly a century after the original recipe was developed, former Louisville Mayor Charles F. Farnsley officially registered the Rebel Yell brand, distilling the bourbon limited batches for exclusive distribution in the southern United States.