Re where the wheat in the Stitzel-Weller formula came from.
Am I the only one who is just noticing this? Sally Campbell, on page 145 of But Always Fine Bourbon, says that "..the old family recipe, the recipe that came from the Stitzels, called for wheat--to give the bourbon a distinctive bit of sweetness."
So the wheat recipe came from the Stitzels, at least according to this source. Sally's source for this particular information is probably Norm Hayden, a very reliable source.
Does wheat produce a sweeter whiskey than rye? I guess so. Either the wheat adds sweetness or the absense of rye alllows you to taste more of the sweetness of the corn. Anybody know?