Wheated Whiskey

Wheated bourbon represents a refined and smooth subclass within the broader bourbon family, distinguished by its unique mash bill that prominently features wheat as the secondary grain following corn. Unlike traditional bourbons that use rye as the secondary grain, wheated bourbons incorporate wheat, which imparts a softer, sweeter profile to the final spirit. This subtle yet significant substitution results in a bourbon that is milder and smoother on the palate, with less of the spicy bite often associated with rye, making wheated bourbons highly sought after for their approachability and rich, velvety mouthfeel.

The production of wheated bourbon adheres to the strict standards set for all bourbons, including being crafted from a mash that is at least 51% corn, distilled to no more than 160 proof (80% alcohol by volume), and aged in new, charred oak barrels. The presence of wheat in the mash bill, however, contributes to a distinctive flavor profile, emphasizing notes of caramel, vanilla, and soft fruits, along with a creamy texture that enhances the overall drinking experience. This combination of smoothness and depth of flavor makes wheated bourbon a favorite among whiskey enthusiasts who appreciate its nuanced complexity and exceptional smoothness.

Wheated bourbons, such as those from the Pappy Van Winkle and Maker's Mark lines, have garnered a passionate following and command a special place in the hearts of bourbon lovers. Their popularity not only stems from their exquisite taste and smooth finish but also from their ability to serve as both splendid sippers when enjoyed neat or on the rocks and as versatile components in cocktails, where their subtle sweetness can balance and elevate the flavors of the mixed drink. As a result, wheated bourbon occupies a cherished niche in the world of spirits, celebrated for its unique character and contribution to the rich tapestry of American whiskey.