Is WSR a representative wheater?

[CoMobourbon]

First, Merry Christmas, Happy Holidays, and Happy New Year.

So I am aware that there are many threads about WSR, wheaters in general, and the rye-wheater dichotomy. They all pertain to my question but cannot exactly answer it.

Background: I recently bought my first wheater in WSR. While I enjoy it for what it is, it doesn't do it for me in the same way that rye bourbons like WT101, FR1b, FRY, even cheaper ones like EW, do it for me (insert emoticon here). Also, I have tried Makers at a bar and found it decent but not worth the $28 it retails for here in College Town, Missouri. And probably most importantly, my budget does not really allow for exploration in VW or PHC territory.

Question: Should I end my bi-curious interest in wheaters? Is WSR a representative enough wheater that I can make my decision based on one fifth of the stuff? Searching for relevant posts, I saw that Chuck once said that Weller 12 was a good way of determining whether or not you like wheaters. Does the same hold for WSR?

[Nizdar]

Some people like Jason Pyle think that young wheaters tend to be too flat at young ages. I tend to agree. I know many on the board have a lot of good things to say about the young Wellers like Special Reserve and Antique, but I can't agree after drinking 2 bottles of Antique.

Older wheaters, starting with ORVW 10/107 are a different story with me. Weller 12 should be a decent indicator, though I would love if it was a higher proof. You shouldn't feel like you've tried the category and they are not to your taste yet.

[Bourbon Boiler]

You probably know enough to say you're not likely to enjoy younger wheaters. If you're staying with the college-town budget, you'll get more bang for your buck by trying various ryed-bourbons. That doesn't mean you won't one day fall in love with Saz or Pappy, but at ~$20 bottle, wheaters probably won't be your regulars.

Keep an eye out for other wheaters at bars and for 50 mL bottles at stores. You never know when you'll get a chance to try again for $5 instead of $30.

[mosugoji64]

I would give OWA a chance before giving up. It's much more bold than WSR. You might also try Old Fitzgerald. As HH's standard wheater, it's spicier than BT's wheated juice.

[RyanL]

OWA107 is ur best bet for $25 or less and if u don't like that u prob don't like wheaters and even if u do there is none left in ur budget as they're aren't that many overall around right now.

[tehbeardman]

I was a lot like you. When I first started out, I was all about the higher rye bourbons (mmm WT) and did the same as you and picked up some WSR and wasn't exactly floored with it. Then I found a OWA and it started opening my eyes to how wheaters can open up and start to wow you. Then I got some PHC and WLW. Changes the game. For me wheaters are a nice change of pace when you want something a little sweeter.

Also, I hope you have tried OGD114 if you like the higher ryes.

Happy Holidays.

[Young Blacksmith]

When I started out I first tried WSR, as my first bourbon. It sells like hotcakes here in Texas. Didn't do a thing for me except teach me how to find a mixed drink I enjoyed.

Took me a while to try another bourbon, and I settled on Bulleit for a while. Then I tried Weller 12, and it really changed my ideas.

I'd say don't give up on wheaters, but just wait till you're ready for another try, and do the Weller 12.

[Ejmharris]

Weller 12 or Old Weller Antique 107. the budget choice will be the OWA but don't let the cheaper price full you. I had this at our family Christmas party last night and it was a big hit. As you will most likely read on other forums about the OWA don't let the first pour fool you, it gets better after opened up for a bit. You should be able to pick the OWA up for around $20 and Weller 12 for under $30.

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[wmpevans]

Try vatting 1/2 WSR with 1/2 OWA, or a similar ratio.

This adds a little more burn and depth to the WSR, and mellows the OWA.

One of my favorites.

Merry Christmas to all and best wishes for a happy healthy and prosperous 2012.

Bill.

[MissinER101]

Try vatting 1/2 WSR with 1/2 OWA, or a similar ratio.

This adds a little more burn and depth to the WSR, and mellows the OWA.

One of my favorites.

Merry Christmas to all and best wishes for a happy healthy and prosperous 2012.

Bill.

Another option I do is take the OWA, pour in a large measuring cup so it splashes around, then pour back in bottle, I think this hastens the oxygenation and opens it up.

What I do now is buy in 1.75 bottles and pour half the new bottle in the old bottle so both are half full, I really like OWA once it breaths a bit.

[soad]

Another option I do is take the OWA, pour in a large measuring cup so it splashes around, then pour back in bottle, I think this hastens the oxygenation and opens it up.

What I do now is buy in 1.75 bottles and pour half the new bottle in the old bottle so both are half full, I really like OWA once it breaths a bit.

What would you consider the "sweet spot" for letting the OWA breathe? I found the bottle got to be really good after being open and half full for about two months. I presently have a half open bottle that was opened 10 months ago. I'm planning on opening one soon and letting it air for two months then do a tasting of the year old, two month, and a freshly opened bottle.

[gblick]

Question: Should I end my bi-curious interest in wheaters? Is WSR a representative enough wheater that I can make my decision based on one fifth of the stuff?

No, you need to try the OWA.

[STLbourbon]

A recent bottle of OWA was opened and enjoyed a bit and left about 2/3 full (1/3 air) for about 3 weeks or so. Then when tasting again, I was really taken by this bottle, much more so than when it was first opened. Then the bottle was down to 1/3 for another 2 weeks. This past week I've been nursing this final 1/3 and it's even better. Really a stunning bottle for some reason, the best OWA bottle I've had.

So I'd say that first 3 weeks of air exposure took it to a really good place. Then the next 2 or 3 weeks took it to a fantastic place. It got so good, I'd say it's really hard to compare the initial opening of the bottle to what became of it 3 to 5 weeks later.

It makes me want to keep this bottle after it's empty, and then take my next OWA and dump half of it into this empty bottle. Then I'll have two 50% air bottles that can sit for a few weeks to open up. I do recommend this airing process. I can't stress enough how fantastic this $19 bottle of Old Weller Antique wheated bourbon is. I'd gladly pay $35+ for this last bottle, knowing how good it tastes.

Around here, the WSR is $16, the 12 year is $18 and the OWA is $19. And I would say the WSR is a nice sipping, smooth and easy wheater that's a great buy. But why not step it up to these other two. Personally I get more punch and wow from the OWA, but the 12 year is really good, more mellowed and smooth. I think I'll try blending the 12 and the OWA as has been recommended...

STLb

[Nizdar]

A modest proposal for all you OWA oxidation fans. Keep the cap off for a time. Maybe overnight.

[cowdery]

Yes, WSR is a representative wheater. An exemplar, in my opinion.

[CoMobourbon]

Thanks a lot everybody for the advice. The answer appears to be yes and no: yes in that it is representative and of good quality, no in that I need to try the different and maybe better OWA. I will get on it.

Regarding the whole oxidation discussion, I can only say that I have noticed a difference in the fullness of the WSR flavor even over the course of two weeks - a lot more of the nice light candied fruit and caramel sweetness than it had when I first opened the bottle. I think I'll try waiting a couple more weeks at least before I open it again.