In my experience as a sommelier and brewer, I have found that wheated bourbons do indeed tend to be smoother compared to bourbons made with a higher percentage of rye in their mash bill. This is primarily due to the use of wheat as the secondary grain, rather than rye. The presence of wheat imparts a softer, sweeter flavor profile to the bourbon, resulting in a smoother and more mellow drinking experience.
One of the main factors contributing to the smoothness of wheated bourbons is the absence of the spicy and bold characteristics that rye brings to the table. Rye is known for its robust and assertive flavors, which can sometimes overpower the other elements in a bourbon. Wheated bourbons, on the other hand, tend to have a more subtle and delicate flavor profile, allowing the other flavors, such as caramel, vanilla, and oak, to shine through.
The use of wheat also contributes to a smoother mouthfeel in wheated bourbons. Wheat imparts a velvety and creamy texture to the spirit, which can be quite enjoyable on the palate. This smoothness can make wheated bourbons particularly well-suited for sipping neat or on the rocks, allowing you to fully appreciate and savor the nuances of the bourbon.
However, it is important to note that the smoothness of a wheated bourbon is not synonymous with a lack of complexity or depth. While wheated bourbons may be smoother, they can still exhibit a wide range of flavors and aromas, depending on factors such as the aging process, the distillery's techniques, and the individual batch or bottle.
When it comes to using wheated bourbons in cocktails, some bartenders may argue that their more subtle flavor profile can get lost in the mix. However, I believe that it ultimately comes down to personal preference. If you enjoy a smoother and less assertive bourbon flavor in your cocktails, then a wheated bourbon can be a great choice. It can add a touch of sweetness and smoothness to your drink without overpowering the other ingredients.
To summarize, wheated bourbons are generally smoother compared to their rye-heavy counterparts. The use of wheat as the secondary grain imparts a softer and sweeter flavor profile, resulting in a more mellow and enjoyable drinking experience. While wheated bourbons can be enjoyed neat or on the rocks, their subtle flavors can still complement and enhance cocktails, depending on personal preference. Ultimately, the choice of bourbon comes down to individual taste and the desired drinking experience.