Buffalo Trace Wheated Mash is the foundation for every single Buffalo Trace wheated bourbon, as well as every Pappy Van Winkle bourbon being produced now. As a refresher, wheated bourbon means that wheat, instead of rye, is used as the secondary grain in the mash. Corn is always the primary grain for bourbon.
This wheated mash will become Weller Special Reserve or Weller Antique 107 in 5-7 years, and Weller 12 in 12 years. In 12-15 years or so, it will become William Larue Weller. So, if you want to better understand why those wheated bourbons are the way they are, it helps to understand where they started. It’s like having grown up with a friend who became a superstar celebrity. While most others worship that person, you happen to know all the awkward and embarrassing things about that person before they were famous, reminding you that they’re still just a normal human being.
Granted, white dog / moonshine is an acquired taste so you may not be compelled to try it. Lucky for you, I like moonshine so I’ll happily do it for you. Full disclosure: this is not really a Buffalo Trace Wheated Mash review. Since this is not whiskey, let alone aged anything, I will not provide a rating at the end of this. Consider it educational content to help you understand wheated bourbon in its most naked and vulnerable form.