Another oddity that may have been around for awhile but that I noticed for the first time a couple of days ago. I was initially moderately intrigued since they claim to make their own whiskey rather than sourcing it and I had no idea what "Bavarian Hard Wheat" suggested. Nor did I recall seeing a "malted" wheat whiskey before. The fact this was apparently from Germain-Robin and that they were using an old Germain-Robin still was mildly intriguing as well. They apparently started a couple of years ago with several white dogs including this wheated version.
But at a lowish 88 proof, small barrel aging and only 2 years of aging the price of $65 (!!!!) was more than enough to keep me from taking a blind shot on it. To further add to the crap factor is the attempt to make it sound like it is something because it was aged in used Pappy barrels. So when did PVW start using small barrels? Now there is a revelation!
The Caskers website claims they use three different barrels: new American oak casks, 350-liter French Limousin oak barrels that were previously used to age brandy, and used American oak barrels that were previously used to mature Pappy Van Winkle Bourbon. I presume the new oak are the baby barrels.
Low Gap wheat 1.JPGLow Gap wheat 2.JPGLow Gap wheat 3.JPG
Don't suppose anybody has tried it?