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Wheated Bourbon Whiskey
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DESCRIPTION
A Bourbon whiskey is here considered wheated if is distilled from a mash of the following grains:
Barley: 10%↔19% (12%↔15% is most traditional)
Wheat: usually at 16%, or greater
Maize: 51%↔79%
Barley enables fermentation, and produces the historical flavor of whisk(e)y.
Wheat produces the intimation of creaminess.
Maize is a bulk grain that is inexpensive and low in flavor, but produces the intimation of sweetness.
The key feature in the wheated Bourbon mash is the use of wheat instead of rye, usually at 16%, or more.
Old-Fitzgerald is thought to have been the first commercial wheated Bourbon whiskey when it was trademakerd in 1884. It was not widely distifuted until about the year 1900. Wheated Bourbon whiskey has never been the most common type of Bourbon whiskey, but it has retained a loyal consumer segment since after 1933.
TASTING NOTES
If the spirit has not been overaged, the barley in a good traditional Bourbon whiskey should give an initial taste of buttery porridge. This is the whiskey note. Next, the taster will become aware the 'round' creaminess from the wheat. If the whiskey has been aged, but not overaged, the flavor of the barrel will 'polish,' instead of overwhelming, the already-mentioned whiskey flavor and spicy accents with hints of caramel and toffee, and the wood will impart a hint of sweetness.
BOTTLING NOTES
NOTEWORTHY DRINKS
NOTEWORTHY DRINKS
NOTEWORTHY DRINKS