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Old Elk Wheated Bourbon*Packaging may vary

Old Elk Wheated Bourbon

Bourbon /46% ABV / Colorado, United States

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Product details

Category
Bourbon
Region
Colorado, United States
ABV
46%
Tasting Notes
Caramel, Coffee, Floral, Nutty, Toasty, Vanilla
Years Aged
5
Base Ingredients
Barley, Corn, Wheat

Product description

Master Distiller- Greg Metze with 14 years of experience at MGP (40+ total in distilling) Unique Ingredients- 45% Wheat (Adds the rich mouthfeel), 51% Corn, 4% Malted Barley Slow cut, no shortcuts- to leave the delicate flavors in the final product. Proofed down over weeks not days WHAT MAKES US DIFFERENT? A delicious and well-balanced wheated bourbon is looked at as a staple in a whiskey lineup. For us, it’s so much more. It elevates our portfolio and shows everything our Master Distiller, Greg Metze, can do. He brought his four decades of experience into creating Old Elk's Wheated Bourbon. The result? A smooth and premium profile. The wheat allows for the corn's natural flavors to shine through with some sweetness and the barrel's light vanilla notes. MASTER DISTILLER If you know him, you know he's the MVP of whiskey. If you don't it's because he's humble in his work but a legend in the category. Old Elk's Master Distiller, Greg Metze, has over 40 years of distilling experience, 14 of which were spent as the Master Distiller for MGP - a total tenure of 38 years under one roof. During that period the US went through a resurgence in the brown spirits category and his name is likely behind many of the whiskeys you see on your shelf today. SLOW CUT PROOFING All bourbon is taken out of the barrel at cask strength. It’s then "proofed" with water to bring it to bottle strength. Traditionally, this process takes 24-48 hours. However, we choose to do it for significantly longer at very small increments. WHY? When you add water to alcohol, heat is generated. At a distillery scale, it’s hundreds of gallons at a time – which creates enough heat to literally boil off some of the lighter, finer flavors. Our choice is to extend the life of the proofing time by adding the same total amount of fresh Colorado mountain water over multiple weeks (instead of days) to keep the bourbon cool, allowing us to bottle every last drop of flavor.

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Community reviews

51 Reviews
5
(3)
4
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3
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2
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1
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Newest
  • WILLIAM

    On the sweet side, yet complex enough to keep you sipping. Overall delicious.

FAQs

Bourbon is a corn-based, aged spirit that, while legally can be produced anywhere in the U.S., is Kentucky’s signature liquor; in fact, Kentucky distilleries make 95% of the world’s bourbon and the Bluegrass State hosts over a million visitors annually for bourbon tasting tourism.
Because of the liquor’s aging process variation, bourbon’s colors range from light amber to dark caramel and each bottle must contain at least 40% ABV. Bourbon can only be called bourbon if it’s aged in an oak barrel; barrels must be new and are pre-charred to help the liquid extract as much flavor as possible from the wood.
Much like how a square is a rectangle, but a rectangle is not a square, bourbon is a whiskey — but because of the stricter standards set for bourbon distillers, most whiskies are not considered bourbons.
While both whiskey and bourbon are made from the same base ingredients (a predominantly corn mash, yeast and water), a spirit can only be called bourbon if it’s crafted in the United States, surpasses a minimum 40% ABV and is aged in new, charred, white oak barrels. Bourbons are generally on the younger side of the whiskey family (compared to older whiskies like scotch) and thus deliver a sweeter profile.
Bourbon’s ingredient list is short and sweet (literally): corn, other grains, water and yeast. Barley, wheat and rye grains are often featured in the mash composition alongside the liquor’s signature corn base, but even so, the FDA considers straight bourbon as a gluten-free product that is safe for those with Celiac Disease or for individuals who suffer from other forms of gluten intolerance.
Raise a glass to science: While rye, barley and wheat all contain the gluten protein, the actual gluten is removed during the bourbon’s distillation process, in which the gluten molecules are separated from the actual distillate used to make the final product.
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