Wheated Bourbon
90 Proof
B21 Reserve Collection
Spirit Description
Our Wheated Bourbon keeps the classic bourbon rules but swaps rye for wheat to soften spice and elevate vanilla, honeyed-corn, shortbread, and baked-apple notes. Distilled in State College for a smooth, rounded finish, it’s matured for almost 3 years in #4 charred American White Oak barrels. Approachable neat, it ages beautifully and shines in classic cocktails.
Information & History
So, what makes it wheated?
After corn, bourbon recipes use a “flavor grain.” Most bourbons use rye. Wheated bourbons swap that rye for wheat. A typical wheated mash looks something like:
Corn: ~60–75%
Wheat: ~15–25%
Malted barley: ~5–12% (for enzymes & a hint of malt character)
That’s it. Same barrels, same rules—just a different supporting grain.
How does it taste?
Think of wheat as the gentle harmonizer. Compared to rye (which brings pepper, baking spice, clove, and snap), wheat leans:
Softer & rounder on the palate
Sweeter-perceived (not sugary—more honeyed corn, vanilla custard, pastry dough)
Creamier mouthfeel, often with caramel, toffee, shortbread, baked apple/stone fruit
There’s usually less spice bite than rye bourbons, so the oak, vanilla, and caramel shine.