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The flavor profile runs along exactly the same lines as the scent, with just the one exception. Once it’s off your nostrils and on your tongue, the woody side turns a bit dry. That dryness runs into a soft-but-spicy finish. Overall, it’s balanced, flavorful and somewhat sophisticated. It’s an outstanding example of how much you can get out of a middle aged wheated bourbon. It is still over-hunted and over-hyped (see below), but perhaps not actually overrated.
This 12 year wheated Bourbon, is made at the Buffalo Trace Distillery. It is same exact recipe as Pappy van Winkle, except aged slightly differently. The Weller whiskeys have been affectionately known as ‘The Poor Man’s Pappy’. Extremely hard to find, Extremely well made Bourbon.
“Wheated bourbon" is bourbon with wheat as the predominant grain in the mash bill after corn. Traditionally, rye takes that second billing. This 12 year-old whiskey is referred to by some as the "poor man's Pappy". With the exception of the 23 Year Pappy Van Winkle which still has some Stitzel-Weller juice in it, all Pappy and Weller bourbons use the Buffalo Trace wheated mash bill. The main difference will be in the barrel management.