Title:
Great Jones Wheated Whiskey
Description:
◊ 4 years old
◊ Crafted in small batches
◊ Made from 100% New York-grown corn, barley, rye and wheat grain
◊ Aged in American Oak barrels
◊ Well-balanced, medium bodied, oaky bourbon with a buttery palate and smooth finish
NOSE:
Cereals, toasted corn, butter cookies, hints of oak and light marzipan
PALATE:
Buttery palate with a subtle caramel and spice finish, balanced and well-structured
BODY: Medium
What is Wheated Bourbon?
Wheated bourbon adheres to the same foundational requirements as other bourbons: it must be made from a mash of at least 51% corn, be aged in new charred oak barrels/containers, have no additives other than water and be produced in the United States. In addition to corn, a secondary grain, also known as a “flavoring” grain, is also commonly used in bourbon. Most frequently, rye is the most frequently used secondary grain. As its name would imply, the distinguishing factor of wheated bourbon is the use of wheat as the secondary grain, instead of rye.
The substitution of wheat for rye generally results in a “softer”, sweeter spirit with flavor notes often including caramel, honey, vanilla, perhaps some fruit and occasionally a touch of mint, and a smooth finish. In addition, the inclusion of wheat contributes to a a more subdued spice profile, enhancing the bourbon’s overall approachability. Nonetheless, these bourbons can, at times, have a fair amount of spice, as well as a full bold flavor, particular when bottled at higher proofs.
◊ Crafted in small batches
◊ Made from 100% New York-grown corn, barley, rye and wheat grain
◊ Aged in American Oak barrels
◊ Well-balanced, medium bodied, oaky bourbon with a buttery palate and smooth finish
NOSE:
Cereals, toasted corn, butter cookies, hints of oak and light marzipan
PALATE:
Buttery palate with a subtle caramel and spice finish, balanced and well-structured
BODY: Medium
What is Wheated Bourbon?
Wheated bourbon adheres to the same foundational requirements as other bourbons: it must be made from a mash of at least 51% corn, be aged in new charred oak barrels/containers, have no additives other than water and be produced in the United States. In addition to corn, a secondary grain, also known as a “flavoring” grain, is also commonly used in bourbon. Most frequently, rye is the most frequently used secondary grain. As its name would imply, the distinguishing factor of wheated bourbon is the use of wheat as the secondary grain, instead of rye.
The substitution of wheat for rye generally results in a “softer”, sweeter spirit with flavor notes often including caramel, honey, vanilla, perhaps some fruit and occasionally a touch of mint, and a smooth finish. In addition, the inclusion of wheat contributes to a a more subdued spice profile, enhancing the bourbon’s overall approachability. Nonetheless, these bourbons can, at times, have a fair amount of spice, as well as a full bold flavor, particular when bottled at higher proofs.
Brewery or Distillery:
Great Jones Distillery
Size:
750 mL
Alcohol Percent:
45
Type of Alcohol:
Wheated- Straight Bourben
Date Added:
2025-10-18 17:17:25
Percent Remaining:
100
Automatic Estimated Date:
2025-10-18
Date Added:
2025-10-18 17:17:25
