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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.

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]