Wheated bourbon is indeed still considered bourbon, as it meets all the necessary requirements to be classified as such. The key distinction with wheated bourbon lies in the use of wheat instead of rye in the mash bill. While traditional bourbon recipes typically use a combination of corn, rye, and malted barley, wheated bourbon replaces the rye with wheat, either completely or partially.
In terms of the legal definition, bourbon must be made in the United States, with a mash bill that consists of at least 51% corn, distilled to no more than 160 proof, entered into the barrel for aging at no more than 125 proof, and aged in new, charred oak barrels. Wheated bourbon adheres to all of these requirements, but incorporates wheat as the secondary grain instead of rye.
The use of wheat in the mash bill can impart a unique flavor profile to wheated bourbons. Rye tends to add spiciness and complexity, while wheat tends to lend a softer, smoother character. Wheated bourbons often showcase notes of caramel, vanilla, and a gentle sweetness. The absence of rye can result in a more mellow and approachable bourbon, with a creamy mouthfeel and a subtle, rounded finish.
One notable example of a well-known wheated bourbon is the iconic Pappy Van Winkle's Family Reserve. This highly sought-after bourbon is famous for its rich and luxurious flavor profile, which is partially attributed to the use of wheat in the mash bill. The wheat contributes to the smoothness and complexity that has made Pappy Van Winkle's a favorite among bourbon enthusiasts.
While some bourbon purists may argue that wheated bourbons deviate from the traditional recipe, the fact remains that they still meet all the necessary criteria to be classified as bourbon. The use of wheat instead of rye simply results in a different flavor profile, offering a unique and enjoyable experience for bourbon lovers.
In my personal experience as a sommelier and brewer, I have found wheated bourbons to be a delightful variation within the bourbon category. The substitution of wheat for rye can create a smoother and more approachable bourbon, making it a great option for those who may find the spiciness of rye-forward bourbons to be overwhelming. Wheated bourbons can also be an excellent choice for those who appreciate a sweeter and more dessert-like flavor profile.
Wheated bourbon is still considered bourbon, as it meets all the necessary requirements to be classified as such. The use of wheat instead of rye in the mash bill results in a distinct flavor profile, characterized by a softer and smoother character. Wheated bourbons offer a unique and enjoyable experience for bourbon enthusiasts, showcasing notes of caramel, vanilla, and a gentle sweetness.