Wheated Bourbon

Wheated bourbon is a type of bourbon where wheat serves as the secondary grain in the mash bill instead of rye. This gives a softer, sweeter, and often creamier flavor profile than rye-based bourbons.

• Rules and mash bill:
• Legal requirements: Bourbon is produced in the USA and meets the minimum requirements for bourbon: at least 51% corn; distillation proof no higher than 160 proof; entry into new, charred oak barrels no higher than 125 proof.

• Mash bill: Typically around 60–75% corn, 15–30% wheat and the rest malted barley; variations occur.

• Flavor profile:

• Typical notes: vanilla, caramel, honey, light fruit; grainy and warming notes; spices are more subdued than in rye bourbons.

• Texture: smooth and creamy.

• Finish:

• Often a long and sweet finish.

• Examples:

• Maker's Mark (classic wheated bourbon)
• Weller series (e.g., Weller Special Reserve)

• Pappy Van Winkle's Family Reserve (also based on a wheated mash bill)

• Usage:

• Enjoyed neat, on the rocks, or in cocktails where a sweet, smooth profile is desired.