Profile shift over the years?
Has anyone followed Bernheim's flavor profile from the first releases to the recent bottlings?
I've still got an unloved bottle from it's initial west coast rollout (2006?) and wonder if it's improved or stayed on its initial course. I find it highly likely there's been a learning curve on how to optimize the high wheat content of this unique (for a macro-distiller) product.
Most of all, I disliked the hay-ish, wet cardboard nose and the slightly uncooked grain flavors (like unconverted mash, for you homebrewers). I imagine the very mild character and the short finish are part and parcel of being a wheater, but the nose and palate seem improvable.
I know that everyone has different tastes and some have probably loved it all along, but has it won over any early doubters?