WlW 2012

[T Comp]

There hasn't been much yet written from the experts...which is fine by me because regardless of the reviews or its price...I think it's fantastic and worthy of the L word. Not a powerhouse but dangerously drinkable, subtle, elegant...okay, even feminine and an absence of the more bitter wood notes I get in Weller 12. The BT notes describe dark vanilla, almond and plum and for once I agree with their terms. Dare I say, it could be the best wheated whiskey to come from BT yet and some redemption for discontinuing the Weller Centennial.

Some of the early internet blurbs had this at 130 proof but as my favorite whiskey monger said...it's as easy as 123.4 :grin:

Edited October 23, 2012 by p_elliott

[Bmac]

When you get down to it, how different is it.from other WLW? They are likely shooting for the.same.profile (since they are small batching this) and it's age is similar and the mashbills identical. I still have my 2010 open and wonder how different the 2012 would really be?

Edited October 23, 2012 by p_elliott

[HighInTheMtns]

Can't speak about this year's bottle yet, but if you had a 2009 WLW next to your 2010, you'd taste a clear difference and I think you'd have a clear favorite.

[Josh]

When you get down to it, how different is it.from other WLW? They are likely shooting for the.same.profile (since they are small batching this) and it's age is similar and the mashbills identical. I still have my 2010 open and wonder how different the 2012 would really be?

FWIW every wheater is mostly likely from an identical mashbill.

Edited October 23, 2012 by p_elliott

[boneuphtoner]

I'm still very much a novice at bourbon/rye tasting, and today I cracked open the one bottle of WLW 2012 I bought last week. This is the first WLW I've ever tried, so I can't compare from previous years. The only thing I can say is this is one of the best pours I've ever tried. I put this up against the best wheater I own, Jefferson's 18 (which I think is the equal of the Pappy's) and I couldn't pick a favorite. Such a great balance of sweetness and complexity!

[Bmac]

FWIW every wheater is mostly likely from an identical mashbill.

I am not sure that can be true. Larceny and VB17 have a completely different flavor profile than Weller and SW. Even today I sipped at some Weller, then Larceny; they are two different wheaters. If the mashbills are the same, is it yeast and still making that drastic a change in flavor?

[MyOldKyDram]

Can't speak to all wheater mash bills, but if you've spent any time with the different Four Roses recipes then you'll know that yes, yeast can make a huge difference in flavor.

Edited October 23, 2012 by MyOldKyDram

[Bmac]

Can't speak to all wheater mash bills, but if you've spent any time with the different Four Roses recipes then you'll know that yes, yeast can make a huge difference in flavor.

Oh yeah, I do get it! But the yeast has a tendency to add things like floral, fruit, and nut flavors. I would equate the difference between VB17 and say JPS18 as a Caramel Machiato versus a Peppermint Latte. Both are coffee and milk...they just have different flavors. I am not sure the yeast removes the cinnamon flavors for the buttery flavors.

ALTHOUGH....as has been proven before....I could be very, very wrong...and I usually am. So there. How's that for confidence?

[JLH3]

Man I wish I could find a bottle of this. I've seen all the rest of the BTAC, but never the WLW.

[Josh]

Oh yeah, I do get it! But the yeast has a tendency to add things like floral, fruit, and nut flavors. I would equate the difference between VB17 and say JPS18 as a Caramel Machiato versus a Peppermint Latte. Both are coffee and milk...they just have different flavors. I am not sure the yeast removes the cinnamon flavors for the buttery flavors.

ALTHOUGH....as has been proven before....I could be very, very wrong...and I usually am. So there. How's that for confidence?

You are. They're all the same mashbill from S-W, even Maker's. Yeast, proof off the still and into the barrel, char level and where they are aged are probably the differences.

Edited October 23, 2012 by Josh

[HighInTheMtns]

You are. They're all the same mashbill from S-W, even Maker's. Yeast, proof off the still and into the barrel, char level and where they are aged are probably the differences.

You are ruining everyone's images of Bill Samuels baking bread. :skep:

[Kyjd75]

I was at Makers Mark last Friday. The tour guide said the recipe was 70% corn, 16% wheat and 14% barley.

[White Dog]

You are. They're all the same mashbill from S-W, even Maker's. Yeast, proof off the still and into the barrel, char level and where they are aged are probably the differences.

And even with same rick/floor/char, barrels sitting next to one another may turn out vastly different, but you know that.

[White Dog]

I am not sure that can be true. Larceny and VB17 have a completely different flavor profile than Weller and SW. Even today I sipped at some Weller, then Larceny; they are two different wheaters. If the mashbills are the same, is it yeast and still making that drastic a change in flavor?

Samuels got the mashbill and yeast from Pappy, and Heaven Hill got the same when they bought the Old Fitz label, I think. BT and pre-HH Bernheim were also using the same recipe, I believe. It's shocking how Kentucky lacks innovation.

[Bmac]

I was at Makers Mark last Friday. The tour guide said the recipe was 70% corn, 16% wheat and 14% barley.

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Why so much barely? I thought it was only used for the enzymes needed to help the yeast ferment. Usually most mashbills have 5% Barely.

[HighInTheMtns]

Why so much barely? I thought it was only used for the enzymes needed to help the yeast ferment. Usually most mashbills have 5% Barely.

5% barley is barely enough to convert all the starches in the rest of the mash.

10-12% barley is where most rye-mash bourbons are (http://www.straightbourbon.com/forums/showthread.php?15005-Whiskey-Tree&p=285944&viewfull=1#post285944). I speculate there's a little more in wheaters because the wheat doesn't add a lot of flavor to the whiskey, but the barley does.

Edited October 24, 2012 by HighInTheMtns

[soonami]

Might also be logistical, Barley husks provide a really good draining medium for removing the liquid from the solids after mashing. Maybe since wheat is so sticky, having more barley improves drainage

[HighInTheMtns]

Might also be logistical, Barley husks provide a really good draining medium for removing the liquid from the solids after mashing. Maybe since wheat is so sticky, having more barley improves drainage

[sutton]

Don't know if that increase is enough to "feel" the difference, but malted barley certainly makes for a rounder/fuller mouthfeel - Scotch always feels fuller despite its usual lower proof.

Always wondered what a very high rye, high malted barley mash bill would be like - could you get it high enough to improve the mouthfeel of high rye content whiskies ...