In the US, wheat is most commonly referred to when talking about “wheated whiskies”. Bourbon legally has to be made from at least a 51% corn mash. While its uncommon, there’s still a significant enough amount of bourbons (most famously Pappy Van Winkle) that use a heaping portion of wheat in their overall mash bill. These are known as “wheated whiskies”.

And these are not what we’re talking about.

A wheat whiskey is made from more than a heaping portion. By law you’re looking at at least 51% wheat.

First Set of Whiskey Laws

Second Set of Whiskey Laws

Third Set of Whiskey Laws

Fourth Set of Whiskey Laws

Fifth Set of Whiskey Laws

What does wheat whiskey and David Hasselhoff have in common:

  • They’re both sweet like honey
  • If they were both bread they’d be the whole wheat
  • They’re sprinkled with baking spices
  • Germans love them

The majority of wheat whiskies are sold to Germany! It’s no lie. It’s no secret either – at least not an intentional one.

There’s only a few wheats that get mass produced in the US, but it’s not uncommon for micro-distilleries to expand their portfolio to include “the grain of civilization” once they’ve mastered their whiskey-making process.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][ess_grid alias=”wheats”][/vc_column][/vc_row]