I was looking over the extensive and excellent notes about the research being done into George Washington's distillery on the Archaeology Magazine web site. The whole thing is fascinating, but I found this point particularly interesting with regard to our periodic discussions about the use of wheat as a flavor grain. "During the first three month period of operation, March-May 1797, wheat was the primary grain distilled. It appears they stopped distilling wheat once the corn and rye crops were harvested that year. Wheat would have had more value sold as flour or sold unprocessed, than as whiskey."
It is always said that, at least on the frontier, corn was more valuable converted to whiskey than it was in any other form. This apparently was not true for wheat, at least not in the coastal areas where transportation of grain was not as much of a hardship as it was in the interior. This may also explain why wheat is only occasionally used throughout distilling history.