1792 Sweet Wheat Bourbon Kentucky

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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.