Good, but still a young bourbon—obviously so. Not at all worth it for the price. I think their older stuff (they’re a young distillery) will be fantastic though
*Packaging may varyWilderness Trail Wheated Bourbon
Bourbon /50% ABV / Kentucky, United States
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Product details
- Category
- Bourbon
- Region
- Kentucky, United States
- ABV
- 50%
Product description
Wilderness Trail Wheated Bourbon is a small-batch Kentucky Straight Bourbon Whiskey Bottled in Bond. Distilled, aged, and bottled in Danville, Kentucky, the Small Batch selection offers nuances only premium cooper select barrels can create using 18-month-old air-dried staves. With a mash bill of 64% corn, 24% wheat and 12% malted barley using Wilderness Trail's own yeast strains, this is one of the highest ratios of wheat used in a Bourbon made in Kentucky. Aged for at least four years in #4 char barrel after entering the barrel at a super low 110 proof, the result is a rich, non-chill filtered small batch Bourbon with flavors of vanilla, charred oak, cinnamon, and a long and sweet finish of oak spices, toffee, and dark fruits. Wilderness Trail takes "small batch" seriously at just 20 barrels per batch, the result of one fermenter. The rigorous criteria of Bottled in Bond Bourbon ensures it was properly distilled within a single distilling season, aged between 5-6 years and bottled by us under the supervision of the U.S. Government at 100 proof. Wilderness Trail Distillery blends old traditions with the science of making bourbon. After over 20 years of working with distilleries worldwide to provide advice and fermenting products, founders Shane Baker and Dr. Pat Heist launched their premium craft distillery in 2012, with the core focus of making the highest quality Bourbon and Rye Whiskey.
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43 Reviews
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Garrett Eric Verified BuyerVerified BuyerMediocre. What a waste of money.
Gloria Verified BuyerVerified BuyerGood flavor and pretty strong
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.
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.
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.
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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