Wheated bourbon is an intriguing variation of bourbon that incorporates wheat into the mash bill, giving it a unique flavor profile compared to traditional bourbons. In order to understand how wheated bourbon is made, it's essential to delve into the process of bourbon production as a whole.
Bourbon, by definition, must contain at least 51 percent corn in its mash bill. The remaining percentage typically consists of a combination of rye and malted barley. However, with wheated bourbon, the rye component is either reduced or completely replaced by wheat.
The mash bill is essentially the recipe for the bourbon, determining the proportions of grains used. When wheat is added to the mash bill, it creates what is known as a four-grain bourbon, which includes corn, wheat, rye, and malted barley. Alternatively, wheat can be used as a substitute for rye, resulting in a three-grain bourbon that comprises corn, wheat, and malted barley.
The addition of wheat in wheated bourbon brings about several changes in the flavor profile. Wheat tends to contribute a softer, smoother, and sweeter character compared to the spiciness often associated with rye. This difference can be particularly noticeable in the finish of the bourbon, with wheated bourbons often exhibiting a longer and more mellow finish.
The process of making wheated bourbon follows the general steps of bourbon production. It begins with the selection and grinding of the grains, including the corn, wheat, rye (if used), and malted barley. These grains are then combined with water to form the mash, which is heated and cooked to convert the starches into fermentable sugars.
After the mash has been cooked, it is transferred to fermentation vessels, typically made of wood or stainless steel, where yeast is added. The yeast converts the sugars into alcohol, creating a fermented liquid known as the distiller's beer. This beer is then distilled in copper stills to separate the alcohol from impurities and increase its potency.
Once the distillation process is complete, the resulting liquid, known as new make spirit or white dog, is aged in charred oak barrels. The aging process is crucial for bourbon, as it imparts flavors and characteristics from the wood, such as vanilla, caramel, and spice notes. The barrels are typically stored in warehouses where they can mature for several years, allowing the flavors to develop and intensify over time.
After the bourbon has reached its desired maturity, it is bottled and ready for consumption. Wheated bourbons, with their unique combination of grains, offer a distinct flavor profile that can vary depending on factors such as the specific grains used, the aging process, and the individual distillery's techniques.
In my personal experience as a sommelier and brewer, wheated bourbons often showcase a smoother and more approachable palate compared to traditional bourbons. The wheat component tends to soften the overall flavor profile, providing a subtle sweetness that can be quite enjoyable. However, it's important to note that the taste of wheated bourbon can still vary widely between different brands and expressions, so it's always worth exploring and trying different options to find one that suits your personal preferences.
To summarize, wheated bourbon is made by incorporating wheat into the mash bill, either as a four-grain bourbon or as a substitute for rye in a three-grain bourbon. The addition of wheat brings a smoother and sweeter character to the bourbon, resulting in a unique flavor profile. The production process follows the general steps of bourbon production, including mashing, fermentation, distillation, and aging in charred oak barrels. The final product is a distinct and enjoyable bourbon with its own set of flavors and characteristics.