This is the first time Barton has released a wheated 1792 Bourbon. A bourbon’s secondary grain is usually rye, but a small percentage of bourbon producers use wheat instead. The standard 1792 expression is considered “high rye” since it is thought to use more rye as its secondary grain than in traditional bourbon mashbills.
This is the first in the series of new expressions of 1792. A port finished bourbon is also due in October 2015. It is rumored that a single barrel, barrel strength, and rye are also planned.
Frequently Asked Questions (FAQs)
What sets 1792 Sweet Wheat Bourbon apart?
Experience a unique blend of wheat and oak, creating a sweet and smooth bourbon from Kentucky with distinctive flavor and character.
How should I enjoy 1792 Sweet Wheat Bourbon?
Whether neat, on the rocks, or in a cocktail, savor the rich sweetness and smoothness that define the exceptional taste of this Kentucky bourbon.
What contributes to the distinct flavor profile of 1792 Sweet Wheat?
Explore the meticulous craftsmanship, including the careful selection of grains and aging process, which results in the sweet and flavorful profile of this Kentucky bourbon.
