If you're a bourbon aficionado, you already know the ins and outs of whiskey production. You're hip to the concept of "mash bills," or grain recipes implemented in the distilling process. And you already know all about US regulations applied to products labeled "bourbon"—at least 51% corn aged in charred oak barrels with no additives etc.
You might even already know that most bourbon uses rye and malted barley as secondary and tertiary ingredients. You savvy sipper, you.
But did you know that some of the most highly coveted bourbons fall under the “wheated” sub-category? It's true: big-ticket collector labels like Pappy Van Winkle and Weller are both wheated bourbons. Even ubiquitous daily sippers like Maker's Mark and Larceny rely on wheat-heavy mash bills.
Why? Because wheat contributes the bright, full-bodied (think whole milk instead of skim milk) characteristics to the bourbons we all know and love.
So what exactly is wheated bourbon?
Typically, rye is corn’s sidekick in bourbon production, often with some malted barley thrown into the mix. Swap out rye with wheat, and you have “wheated” bourbon. That’s all there is to it.
How does wheat affect bourbon’s flavor?
Excellent question! Whereas rye is spicy, hot, and lean. Wheat tends to impart a sweeter, richer character with a softer mouthfeel. Some whiskey bloodhounds even detect a toasty, cracker-barrel note when assessing a wheated bourbon.
Where can you get your hands on some wheated bourbon?
Now that you’ve aced Wheated Bourbon 101, click here to access a full range of the category’s best selections available at Bacchus Wine & Spirits!