Thoughts on All Grain, No malted grain, only enzymes

[Boda Getta]

I have had good luck with an all grain Bourbon w/ 70% cracked corn, 16 % malted wheat and 14% malted barley. I don't have a HB store locally plus the added expense of malted grain I'm wondering if any of you have experimented using only raw grains with only enzymes. I have SEBStar HTI and SEBAmyl-GL. What effect will cutting all the malt out of the grain bill have on the taste of the final product.
What do you think?

BG