// Style · Bourbon
Wheated Bourbon
Wheat stands in for rye as the secondary grain, producing a softer, sweeter profile.
At a Glance
- Category
- Bourbon
- Flavor Direction
- Sweet & Dessert-Like, Fruity, Oak & Wood, Spice
- Related Styles
- Traditional Bourbon, High-Rye Bourbon
What Makes It Different?
- Wheated bourbon replaces the rye typically found in a bourbon mash bill with wheat; commonly around 68-75% corn, 16-20% wheat, and 10-12% malted barley.
- Removing rye's spice and pepper tends to soften the whiskey's edges, often leaning the profile toward sweetness, dried fruit, and a rounder mouthfeel.
Flavor Profile
Production
Wheat stands in for rye as the mash bill's secondary grain, softening the spice notes a rye-forward recipe would bring and leaning the whiskey toward a rounder, more purely sweet profile. Buffalo Trace's own Wheated Mash Bill and Maker's Mark's all-wheated recipe are two of the style's best-documented examples.
Explore Bottles
This style spans too many distilleries' own mash bills to reliably match specific bottles here without guessing. Explore real core-lineup expressions in the Distillery Directory, or build your own grain bill in Find Your Perfect Pour.
Related Distilleries
Try It Yourself
Trying a wheated bourbon? Use the Guided Tasting experience to walk through aroma, palate, and finish while it's actually in the glass -- a more useful way to learn what this style tends toward than reading about it alone.