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Thread: Wheat and Rye.

  1. #11
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    Re: Wheat and Rye.

    Quote Originally Posted by soonami View Post
    Neither of these are bourbons, which are 51% Corn by definition, but these are very good whiskies to start parsing out the differences in flavor. Not sure what the percentage of the mash bill is rye in Rittenhouse, but I think Bulleit Rye is 90+% rye.

    Bernheim is around 51% wheat, from what I've read, but there are a lot of the flavors that people associate with wheaters in it. Old Weller Antique, though is also another good wheater option and usually cheaper too.
    I understand neither is a bourbon, I was suggesting getting to know the flavor of wheat and rye. The reason I suggested Bernheim is that I think it does have the flavor of wheat, as opposed to wheated bourbons which are dominated by corn.

    I think Rittenhouse is around 95% rye. A lot of ryes would work. I suggested Rittenhouse is because it is pretty cheap and generally well-regarded.

  2. #12
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    Re: Wheat and Rye.

    Quote Originally Posted by LongBeachScott View Post
    I think Rittenhouse is around 95% rye. A lot of ryes would work. I suggested Rittenhouse is because it is pretty cheap and generally well-regarded.
    Rittenhouse is said to be probably in the 51% rye range, hence the corny bourbon likeness. Bulleit is an LDI product, and their ryes are 95% rye, 5% barley malt, so no corn whatsoever.
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  3. #13
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    Re: Wheat and Rye.

    Ritt is a barely legal 51% rye. The LDI ryes including Bulleit are the 95% rye mash expressions.
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  4. #14
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    Re: Wheat and Rye.

    JR1968 is interested in wheated and rye recipe bourbon and not the straight versions of each. Since the proper study of bourbon-kind is bourbon, the straights are not pertinent. I love wheaters but, to throw in another literary reference, wheaters are like happy families, all pretty similar, whereas every bourbon that contains rye reveals rye in its own way. Wheaters are easier to love, but rye recipe bourbons are more interesting.

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    Quote Originally Posted by cowdery View Post
    JR1968 is interested in wheated and rye recipe bourbon and not the straight versions of each. Since the proper study of bourbon-kind is bourbon, the straights are not pertinent. I love wheaters but, to throw in another literary reference, wheaters are like happy families, all pretty similar, whereas every bourbon that contains rye reveals rye in its own way. Wheaters are easier to love, but rye recipe bourbons are more interesting.
    I am not sure I would agree that all wheaters are similar nor less interesting than rye recipe bourbons. We have had a wider range of rye offerings on the shelf which provides a larger number of profiles, yet not all are different or even interesting. As of late we we have seen a number of interesting wheaters including the Parker, WLW, a selection of 17/18 years Willett offerings ( Bernheim I suspect), some very " different" OWA single barrel selections as well as a number of "stray" cask strength SB offerings in the 8 year range from KBD. VW offerings bring in another profile range as do the older dusties that seem to be plentiful in bunkers. Even the Makers 46 adds an expression that is a bit different and from what I gather several other providers may be offering up some new wheaters in the near future.

    We each bring our personal perspective and palate to the whiskey table which makes speaking in absolutes difficult if not impossible. But then again differences of perspective and palate provide a good deal of fodder for on line forums.
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  6. #16
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    Re: Wheat and Rye.

    Questions like JR1968's are best answered by grabbing a few bottles of wheaters and a few bottles of ryers and drinking them promptly.

    We can discuss flavors, aromas, and other nuances all day, but he won't know what we're talking about unless he catches up to us.

    Drink up buddy!

  7. #17
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    Re: Wheat and Rye.

    Quote Originally Posted by p_elliott View Post
    I don't think Bernheim taste anything like a wheated bourbon. That's why I always suggest that people who like wheaters buy a Bernheim so they understand the difference I.E. It's not the wheat they are tasting in a wheater bourbon it's the corn.
    Quote Originally Posted by White Dog View Post
    IMHO, Bernheim Wheat Whiskey tastes nothing like a Wheater, as I don't get much of the sweet, fat corn flavor that Oscar referenced. I would assume it's because there's too much wheat, and not enough corn involved.
    I'm new to this so maybe I haven't developed my palate enough to pick out the same flavors as you guys. I thought of Bernheim as having flavors of light caramel, honey, subtle vanilla, and a sweet, round smoothness I get from most wheaters. I'm interested in what you guys think is specifically different in the flavor profile. I'll revisit the Bernheim and see if I can't pick it up.

    Are there any bourbons that don't have any small grains, either rye or corn, only having enough barley for the diastatic power to convert in the mash? I read most bourbons are usually 70+% Corn, so the small grains don't contribute a lot to the overall grain bill.

  8. #18
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    Re: Wheat and Rye.

    IIRC, Town Branch is corn and barley only.
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  9. #19
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    Re: Wheat and Rye.

    Quote Originally Posted by cowdery View Post
    JR1968 is interested in wheated and rye recipe bourbon and not the straight versions of each. Since the proper study of bourbon-kind is bourbon, the straights are not pertinent. I love wheaters but, to throw in another literary reference, wheaters are like happy families, all pretty similar, whereas every bourbon that contains rye reveals rye in its own way. Wheaters are easier to love, but rye recipe bourbons are more interesting.
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  10. #20
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    Re: Wheat and Rye.

    I agree that there is more variation among rye recipe bourbons and that makes for more territory to explore, but if you are new to exploring then everything is new.
    The thought of trying straight versions came to me because I learned from many years drinking wine that I could learn about my palate by finding single grape varietals as well as by tasting common flavor components in wine. When I taste or smell bourbons, sometimes I will open the spice cabinet and try to differentiate whether I an getting nutmeg or mace.

    Incidentally, more variation among rye bourbons doesn't necessarily equate to more interesting for me. I truly can't decide whether I like wheaters more than rye bourbons. I always have examples of both available. I only wish there were more distillers making bourbon to explore.

 

 

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