weller_tex Posted April 4, 2012 Share Posted April 4, 2012 Older threads are closed on this whiskey. My sweet wife picked me up a bottle the other day. I like the Bernheim, not bland and sweet but has some nice bite to it and is wonderful with ice. I was wondering if there were any newer opinions on it. Link to comment Share on other sites More sharing options...
cowdery Posted April 4, 2012 Share Posted April 4, 2012 I like it as a change of pace. I think it's a very successful whiskey, considering they were really shooting in the dark when they made it. I would pick up a bottle if I didn't already have too much whiskey and may anyway. Link to comment Share on other sites More sharing options...
weller_tex Posted April 4, 2012 Author Share Posted April 4, 2012 Yeah I admire them for this whiskey. Totally unexpected. You'd expect some sort of MM sweetness, but instead it's more akin to a rye whiskey. Sharp and savory with a bite. I'd love to try this at 2 more years + 100 proof. Link to comment Share on other sites More sharing options...
callmeox Posted April 4, 2012 Share Posted April 4, 2012 Since it has a majority of wheat and not corn in the mashbill, there shouldn't be any additional sweetness like in a wheated bourbon.My best desctiption of it is biscuity. And I really like it as well. Link to comment Share on other sites More sharing options...
weller_tex Posted April 4, 2012 Author Share Posted April 4, 2012 Since it has a majority of wheat and not corn in the mashbill, there shouldn't be any additional sweetness like in a wheated bourbon.My best desctiption of it is biscuity. And I really like it as well.Yeah biscuity is a good word. Link to comment Share on other sites More sharing options...
Gillman Posted April 4, 2012 Share Posted April 4, 2012 I think it's great and better than the first year's release, deeper and richer. Maybe they kept some of the first whiskey dumped for later bottlings or some of it at least, i.e., the current bottlings seem (to me) more matured than on first release.Wheat whiskey was a well-known category in the later 1800's, it pops up in old ads all the time. Some obviously was white whiskey - some producers issued a "white wheat whiskey" as such - and some would have been aged surely, just as some corn whiskey was. What is old is new again... But of all the current new styles or experiments we see, e.g., the new crop of white whiskeys, whiskeys aged in wine barrels and so forth, I find Bernheim Wheat the most successful. It's interesting that (to my knowledge) other players haven't followed suit.Gary Link to comment Share on other sites More sharing options...
T Comp Posted April 4, 2012 Share Posted April 4, 2012 They dropped the price a while back too ($25 to $30 range now) which makes it more attractive. Scott described it as biscuity, which I agree, and think of it as a tea and biscuits functioning kind of whiskey...being just the perfect break for us manly-men whiskey drinkers . Link to comment Share on other sites More sharing options...
weller_tex Posted April 4, 2012 Author Share Posted April 4, 2012 .....Wheat whiskey was a well-known category in the later 1800's, it pops up in old ads all the time. Some obviously was white whiskey - some producers issued a "white wheat whiskey" as such - and some would have been aged surely, just as some corn whiskey was. What is old is new again... But of all the current new styles or experiments we see, e.g., the new crop of white whiskeys, whiskeys aged in wine barrels and so forth, I find Bernheim Wheat the most successful. It's interesting that (to my knowledge) other players haven't followed suit.GaryI had no idea about that..this board is cool. Learn something new everyday. Link to comment Share on other sites More sharing options...
Gillman Posted April 4, 2012 Share Posted April 4, 2012 Here's an example:http://books.google.ca/books?id=dWNKAAAAYAAJ&pg=PA180&dq=suppliers+of+wheat+bourbon+and+rye+whiskeys&hl=en&sa=X&ei=lXF8T7bUA-Pu0gHlpe2TDA&redir_esc=y#v=onepage&q=suppliers%20of%20wheat%20boGary Link to comment Share on other sites More sharing options...
weller_tex Posted April 4, 2012 Author Share Posted April 4, 2012 Cool, thanks Gary! Link to comment Share on other sites More sharing options...
StraightNoChaser Posted April 10, 2012 Share Posted April 10, 2012 My favorite local store participated in a single barrel pick of this today. Should be on the shelf in a month or two.I have to admit the Bernheim tastes rather delicious at cask strength. Link to comment Share on other sites More sharing options...
Bmac Posted April 11, 2012 Share Posted April 11, 2012 My favorite local store participated in a single barrel pick of this today. Should be on the shelf in a month or two.I have to admit the Bernheim tastes rather delicious at cask strength.Any chane you could PM me which store that is? I would like to try a picked version. Link to comment Share on other sites More sharing options...
Gillman Posted April 11, 2012 Share Posted April 11, 2012 Single Barrel C.S., very cool.Gary Link to comment Share on other sites More sharing options...
tmckenzie Posted April 17, 2012 Share Posted April 17, 2012 I wonder why they age it in new barrels? I know the ttb states it has to be, but we have some that is what I would say is close to their mashbill that is 2 years old in used barrels and I tapped one last week and it is great. The used wood really lets the softness of the wheat shine through. We use white wheat so it is a creamy taste. Be a shame to cover it up with new oak. Link to comment Share on other sites More sharing options...
clingman71 Posted April 17, 2012 Share Posted April 17, 2012 I wonder why they age it in new barrels? I know the ttb states it has to be, but we have some that is what I would say is close to their mashbill that is 2 years old in used barrels and I tapped one last week and it is great. The used wood really lets the softness of the wheat shine through. We use white wheat so it is a creamy taste. Be a shame to cover it up with new oak.When will yours be available? Link to comment Share on other sites More sharing options...
tmckenzie Posted April 17, 2012 Share Posted April 17, 2012 I do not know yet. We will see. Link to comment Share on other sites More sharing options...
cowdery Posted April 18, 2012 Share Posted April 18, 2012 What will you call it, Tom, since you can't call it wheat whiskey?Of course, the way TTB has been lately, you can probably call it anything you want. Link to comment Share on other sites More sharing options...
tmckenzie Posted April 19, 2012 Share Posted April 19, 2012 I just make it. I will let everbody else worry with that. Link to comment Share on other sites More sharing options...
weller_tex Posted April 19, 2012 Author Share Posted April 19, 2012 Wow CS Bernheim, that would be awesome. I am really enjoying this bottle. Link to comment Share on other sites More sharing options...
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