The mash bill of a wheated bourbon refers to the combination of grains used in the production of the bourbon. While traditional bourbon mash bills typically consist of at least 51 percent corn, with the remainder being a combination of rye and malted barley, wheated bourbon incorporates wheat into the mix.
In the case of wheated bourbon, the mash bill will have a higher percentage of corn, usually around 70-80 percent. This high corn content contributes to the sweetness and richness of the final product. The remaining grains in the mash bill are typically a combination of wheat and malted barley, with little to no rye included.
Adding wheat to the mash bill can have a significant impact on the flavor profile of the bourbon. Wheat tends to impart a softer, smoother character compared to rye, which can sometimes be spicy or peppery. The use of wheat can result in a more mellow and approachable bourbon, with flavors that are often described as creamy, caramel-like, and even slightly nutty.
One well-known example of a wheated bourbon is Maker's Mark. Maker's Mark uses a mash bill consisting of 70 percent corn, 16 percent red winter wheat, and 14 percent malted barley. This combination of grains gives Maker's Mark its distinctive flavor profile, characterized by its sweetness and smoothness.
Another notable wheated bourbon is Pappy Van Winkle. Pappy Van Winkle uses a mash bill with a higher percentage of wheat, which contributes to its exceptionally smooth and velvety texture. The exact mash bill for Pappy Van Winkle is a closely guarded secret, but it is known to have a lower rye content compared to other bourbons.
The choice to use wheat in the mash bill is often a matter of personal preference for the distiller. Some distillers believe that the addition of wheat creates a more balanced and harmonious flavor profile, while others prefer the spiciness and complexity that rye brings to the mix.
The mash bill of a wheated bourbon consists of a higher percentage of corn, with wheat and malted barley making up the remainder. This combination of grains results in a bourbon with a smoother, sweeter flavor profile compared to traditional bourbons that use rye. The inclusion of wheat in the mash bill contributes to a creamy, caramel-like taste that is often associated with wheated bourbons.