Being a wheated bourbon means that wheat is a key ingredient in the mash bill, which is the mixture of grains used to make the bourbon. While bourbon must contain at least 51 percent corn, the remaining grains can vary. In traditional bourbon recipes, rye is commonly used as the secondary grain, along with malted barley. However, in the case of wheated bourbon, wheat takes the place of rye or is added alongside it to create a unique flavor profile.
The addition of wheat in the mash bill can have a significant impact on the taste and character of the bourbon. Wheat tends to impart a softer, smoother, and sweeter flavor compared to the spiciness and boldness often associated with rye. This results in a more mellow and approachable bourbon, with a creamy and sometimes even buttery texture.
The choice to use wheat in bourbon production is not a recent development but has a long history. One of the most famous examples of wheated bourbon is the renowned Pappy Van Winkle line, which has garnered a cult-like following among whiskey enthusiasts.
From a personal perspective, I have had the pleasure of trying several wheated bourbons throughout my career as a sommelier and brewer. One of my favorites is the W.L. Weller Special Reserve, which is known for its smooth and easy-drinking nature. The absence of rye in the mash bill allows the wheat to shine, creating a rich and sweet flavor profile that is incredibly enjoyable.
Another wheated bourbon I have tried is the Maker's Mark, a well-known and widely available brand. It exemplifies the characteristic softness and sweetness that wheat brings to the bourbon. It is a versatile spirit that can be enjoyed neat, on the rocks, or in cocktails.
The use of wheat in bourbon production is not limited to these examples, as there are numerous distilleries experimenting with different mash bills to create their own unique expressions of wheated bourbon. Each brand and distillery may have their own variations, resulting in a wide range of flavors and characteristics within the wheated bourbon category.
Being a wheated bourbon means that wheat is either added to the mash bill alongside corn, rye, and malted barley or used as a substitute for rye. This choice of grains significantly impacts the flavor profile, resulting in a smoother, sweeter, and sometimes even buttery bourbon. The use of wheat in bourbon production has a long history and has led to the creation of many beloved and sought-after whiskies.