Made with 70% locally sourced corn, 20% winter wheat, and 10% malted barley, it’s aged in new, charred oak casks for four years. The distillery is well-known for its variety of spirits, but its Bottled In Bond Wheated Bourbon just might be its best. This wheated bourbon comes from Finger Lakes Distilling, a farm distillery located in New York State’s Finger Lakes Region. McKenzie Bottled in Bond Wheated Bourbon Finger Lakes Distilling It’s complex, sweet, and exceedingly mellow. This award-winning bourbon is way cheaper than it should be. It all ends with a nice, rounded, soft, sweet finish, featuring notes of caramelized sugar. On the palate, you’ll find sweet clover honey, sticky toffee pudding, and toasted vanilla beans. Take a moment to breathe in the scents of fresh-baked bread, caramel, and brown sugar. Casks are hand-selected by the Master Distiller for their soft, sweet, rich flavor. Larceny Small batch is matured for six years in charred, new American oak casks. Larceny is a brand committed to maintaining the tradition of using wheat (as opposed to rye) as the second grain (to corn) in their mash bill. This alone should be enough to motivate you to grab a bottle or two. The finish is long, warming, and ends with a nice kick of buttery vanilla.īainbridge Battle Point has been named the world’s best wheat whiskey three times at the World Whiskies Awards. The palate is swirling with toasted oak, brown sugar, subtle cinnamon, and just a hint of salted caramel. On the nose, you’ll be greeted with the aromas of dried cherries, vanilla beans, and a nice herbal backbone. The result is a soft, sweet, easy-drinking whiskey that definitely deserves a spot on your home bar cart. Made in a similar style to Scotch whisky, it’s distilled two times before being matured for two years in charred, new American oak casks. This single-grain whiskey is made exclusively from estate-grown white wheat. Bainbridge Battle Point Whiskey Bainbridge We’ve highlighted 10 of our favorite wheaty bottles for your bar cart, below.
They’re the bottles you keep on hand to introduce your friends and family to the slow-sipping style of drinking. That smoothness means that wheat-heavy whiskey expressions are often incredibly welcoming to newbies. In either case, the more wheat included in the recipe, the mellower and (*gulp* this is a much-hated word in whiskey writing) smoother the final product will typically be (aging is also a big factor here). They’re not to be confused with “wheat whiskeys,” where the mash bill must be comprised of at least 51% wheat. These wheat-forward bourbon expressions are called - no huge surprise here - wheated bourbons. The result is a softer, sweeter whiskey, without the peppery spice of rye. Weller - are known for their liberal use of wheat over rye. But some iconic brands - most notably Pappy Van Winkle and W.L. That’s usually followed by rye and barley. When it comes to bourbon, the main ingredient is corn, which has to make up at least 51% of the mash bill.
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