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This month we’re exploring the softer side of bourbon with a focus on wheated whiskeys. Unlike traditional bourbons that use rye as the secondary grain, wheated bourbons swap in wheat, creating a smoother, rounder, and often sweeter profile. Expect softer spice, more bready and pastry-like notes, and rich layers of caramel and vanilla. From classic Kentucky staples to newer craft expressions, we’ll see how wheat changes the character of a whiskey while still delivering depth and complexity.
This month we’re exploring the softer side of bourbon with a focus on wheated whiskeys. Unlike traditional bourbons that use rye as the secondary grain, wheated bourbons swap in wheat, creating a smoother, rounder, and often sweeter profile. Expect softer spice, more bready and pastry-like notes, and rich layers of caramel and vanilla. From classic Kentucky staples to newer craft expressions, we’ll see how wheat changes the character of a whiskey while still delivering depth and complexity.