Wheat is one of my favorite ingredients—not just in bread, but especially in whiskey. Wheat is used in whiskey for a few key reasons, primarily to influence the flavor profile and texture of the final product. Wheat has a milder flavor profile to most consumers as compared to rye, which is often described as bold and spicy. When wheat is used in whiskey, it tends to contribute a softer, smoother, and often sweeter taste. This is because the inherent sweetness of corn (the primary grain in bourbon) is allowed to come through more prominently when wheat is the secondary grain, rather than rye. Some describe the flavor contribution of wheat as having nutty undertones, along with the vanilla and caramel notes often imparted by the oak barrels during aging. Wheat can contribute to a softer and rounder mouthfeel in the whiskey, making it more approachable for some palates. This is why it’s a favorite of mine.

In a historical context, in certain regions, like Kentucky where bourbon originated, wheat might have been a more readily available grain than rye in the past, leading distillers to experiment with it. Using wheat in the mash bill (the grain recipe) allows distillers to create a unique style of whiskey and differentiate themselves from those using rye as the secondary grain. While there’s no single standard, the most common percentage of wheat found in a mashbill range from ~10% (low wheat) to 20% or more (high wheat). The exact percentage of wheat will vary depending upon the distiller’s desired flavor profile and often not disclosed.

Types of Whiskey with Wheat:

Wheated Bourbon: This is the most common type of whiskey where wheat is used. By law, bourbon must be at least 51% corn, and the remaining grains can include wheat, rye, or a combination. Wheated bourbons have wheat as the primary flavoring grain after corn. 

 Wheat Whiskey: This style of whiskey has a mash bill that is at least 51% wheat. It’s less common than wheated bourbon but still exists.

Overall, wheat is used in whiskey to create a smoother, sweeter, and often softer-tasting spirit compared to those made with rye, offering a different and potentially more approachable flavor profile for whiskey. It’s a favorite of mine. Here are some popular brands that specialize in wheated offerings, some harder to acquire than others:

• Weller (Buffalo Trace)
• Larceny (Heaven Hill)
• Maker’s Mark (Beam/Suntory)   
• Old Fitzgerald (Heaven Hill)
• Pappy Van Winkle (Buffalo Trace)
• Knob Creek Wheated (Beam/Suntory)
• Old Elk Wheated (Old Elk)
• Bernheim (Heaven Hill)

Wheat brings something special to whiskey, giving it a smoother, sweeter, and more easygoing vibe compared to the bold spice of rye. Whether it’s mellowing out a bourbon or taking the lead in a wheat whiskey, this grain adds a flavor that both seasoned whiskey lovers and curious newbies can appreciate. If you’re ready to explore wheated whiskeys, you can’t go wrong with classics like Weller and Maker’s Mark—or, if you’re feeling adventurous, try tracking down a bottle of the legendary Pappy Van Winkle. Whichever one you choose, you’ll get why wheat has a way of winning over whiskey fans.

Cheers!