Daniel Weller Emmer Wheat Recipe Bourbon

Daniel Weller Emmer Wheat Recipe Bourbon

Weller is credited as being the first to make Bourbon with wheat rather than rye. Because of the lack of rye, wheated Bourbons tend to come across softer and sweeter. This brand was originally made at the Stitzel-Weller Distillery and then transitioned to Buffalo Trace where it’s made today with a similar if not the same recipe.

Daniel Weller is the latest addition to Buffalo Trace’s Weller lineup. According to the company’s press release, “[It’s] an experimental line exploring the impact of different strains of wheat on its storied bourbons, inspired by and named after the trailblazer of the Weller family.” The release is meant to honor Daniel Weller who is one of the forefathers of American whiskey and grandfather to William Larue Weller.

‍‍The Daniel Weller line is planned to be experimental, changing different aspects of its creation for each of its biennial releases. The inaugural release is made with Emmer wheat, which according to Buffalo Trace, is an ancient Egyptian grain that’s not common in modern day distilling and is used mainly for beer and breadmaking. It is also made with the company’s E.H. Taylor, Jr. microstill, which is a combination pot and column still that Master Distiller Harlen Wheatley spent two years custom-designing.

Aged for nearly 12 years and bottled at 94 proof, the nose is fresh and nutty, with notes of orange zest, hazelnut, cinnamon and caramel; the palate a well-rounded blend of bold oak, sweet honey and orchard fruits with a complex oak-forward finish complemented by baking spice and leather notes."

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