Rye or Wheat based bourbons, what is you're choice?

[Special Reserve]

Most of the people that have been around here a while know my preferences. But for all you new folks, I love me some wheaters. :yum: Yes the t-shirt will be worn again at the Sampler.

FWIW, I'm having some Weller 12 as I post this. :grin:

Cheers! Joe

Nice picture Joe!

[ratcheer]

I much prefer high rye bourbons, especially the RHF/Blanton's/ETL, Wild Turkey, and Old Grand Dad brands.

Tim

[GaryT]

I am definitely more of a rye kind of guy. I wouldn't be afraid to go above 100 proof, and I like the earlier suggestion of a 40% rye mashbill.

[WildernessTrace]

Sounds like we are on a good path of both a wheat and rye Bourbon that we have planned, which will be properly aged and at 90 proof! There are so many options but as most have noted, we are really striving for the best taste period, whatever that takes. We are not really trying to follow a traditional path, again just the best path of best practices and no shortcuts to get a quality spirit. We really appreciate the feedback from everyone, its very important to listen to the ideas, questions and criticism so that we stay focused in the right direction. "also sorry for the grammar mistake.. I will take ownership of that "I'm an mechanical engineer by trade", you should see my coffee cup.. it makes fun at trying to spell "I'm an engineer" several times..

[black mamba]

I prefer rye whiskey to wheat whiskey, and agree totally with the previous statement that wheaters take longer to mature. I know the positioning in the rick house makes a big difference, but RR BIB tastes mature to me at 4 years, many rye bourbons taste mature at 6, but wheaters need at least 7, and older is better.

PVW 20 is the best bourbon I've ever had, and my house wheater of choice is a blend of VSOF12 and DN1843 BIB half and half, so 95 pf. But I drink rye bourbon at least 4-1 over wheaters, with HH and 4R being my favorites.

[tylermke]

I am a wheater, but don't shy away from ryes. I like wheaters for sipping and ryes in my cocktails.

[Chris24]

Rye. .

[HighInTheMtns]

Make the whiskey you're most interested in making. There's a market for both traditional and wheated bourbons... Make what appeals most to you so that your final product will reflect its maker.

[hn4bourbon]

Make the whiskey you're most interested in making. There's a market for both traditional and wheated bourbons... Make what appeals most to you so that your final product will reflect its maker.

This is great advice! Strive for excellence in what you're most passionate in and the results will show through in your product.

[sutton]

I also think that wheat-based bourbon is going to take longer to become distinctive, and even then you'll have competition getting on the shelf at a competitive price. Of the "younger" wheaters (MM, WSR, OWA, Larceny), Larceny is more interesting to me since my taste does tend toward rye-based bourbon and Larceny seems to have more spice and better balance, where OWA can be thin/hot to me at times.

I'll echo squire's earlier comments that I'd be interested in a unique mashbill (not necessarily bourbon specs) and even fooling with a mix of new and used cooperage to let the distillate continue to come through even at a higher age. But I can understand how some of these demands may not be economically feasible to get your cash flow moving - I also agree with earlier comments that you should do what you feel you make best and adhere to quality at every step of the process. If you produce a unique and interesting product, most here will give it a try and you'll find your market.

[ethangsmith]

I'm going to firmly vote for a rye-based bourbon. I find wheat-based bourbons to be lacking in robust flavor and to be too simple and sweet unless aged for over a decade. It seems the general trend in American whiskey drinking is towards more robust, medium aged whiskies and I don't think a wheat-based bourbon will deliver that.

[squire]

I agree Ethan but would say flavorful rather than robust.

[Cigar Dan]

Love both, but I have to give the nod to rye based bourbons.

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[smknjoe]

I am a wheater, but don't shy away from ryes. I like wheaters for sipping and ryes in my cocktails.

[bontrager]

Enjoy many ryes, but wheat is my favorite.

[JLH3]

My answer is yes.

[humchan2k]

I am 100% a high rye guy. Like others have said, it takes a VERY special wheater whiskey for it to be memorable, but a good rye recipe is always going to be enjoyable, at the very least. There's also no better bourbon out there than RHF/Blanton's for less than $50, so that's my benchmark of quality. I also just simply like rye whiskey better than bourbon, so there you go. That being said, the 95/5 ryes out there like the WhistlePig brands don't have enough backbone to them, they're all spice and then water. If I could make my own whiskey, which I would KILL to do, I'd go with a 6-8 year rye whiskey with 80/15/5, but if I were making a high rye bourbon, I'd like to second the other dudes who said make one with over 40% rye, like a 51% corn, 45% rye, 4% wheat....that sounds good!

[weller_tex]

I like both but I'd give the edge to wheaters. I love MM, MM46, Larceny, and Weller 12. WSR and OWA are a step behind because over the last couple of years they seem to taste younger and youger and pretty much just a lot of sweetness. MM is just as young but has a lot more savory notes and has that nice chocolaty finish.

In a rye bourbon, it tends to be a high rye recipe like OGD 114 and Four Roses, although I do appreciate the older Beam products.

[WAINWRIGHT]

I enjoy both wheated and rye based bourbons.Under 8 years or even 10 I will usually prefer a rye as a flavor grain and the older the better when it comes to wheaters for me.I just really believe that the wheaters definitely age more gracefully as both pass into their teen years and a sweet,rich and woody wheater really comes into its own and just suits me to a tee.

[gcsjr]

I've found in my limited experience that rye-based bourbons are definitely my favorite. Really enjoy the basic BIBs.

[TunnelTiger]

Love them both and although from day to day my palete likes one over the other. Either way it's all good for me!

[Tucker]

I drank Weller (SR and Antique, then 12) and Old Fitz exclusively for many years, but have switched over the past few years to a preference for anything from Four Roses.

[wmpevans]

Varies for me based on what I'm in mood for. If I want something a little easy and soft I reach for a wheater. If I want something with a little more challenging or with more spice, or more of an edge to it, a ryed bourbon fits the bill.

One of the many great things about bourbon: a very broad range of tastes and profiles which can fit almost any mood or any palate.

[Restaurant man]

Varies for me based on what I'm in mood for. If I want something a little easy and soft I reach for a wheater. If I want something with a little more challenging or with more spice, or more of an edge to it, a ryed bourbon fits the bill.

One of the many great things about bourbon: a very broad range of tastes and profiles which can fit almost any mood or any palate.

I'm with bill. Ryed bourbon to me is like a great Cabernet. When I'm thinking Pinot I go for a wheater. And when I can't decide, I have both. Wash rinse repeat!

[WhiskyRI]

It depends. Sometimes I really like Wheat-based and other times Rye-based. Depends on what I'm in the mood for. Roughstock in Montana is making some good pure Malt whisky. It's worth tasting if you find it. Plus you can even help bottle it if you are passing through Bozeman on a Bottling Saturday.