Willett 8 Year Old Wheated Kentucky Straight Bourbon Whiskey
(750ml)

Distillery Notes:

The first release of Willett Wheated Bourbon was distilled from a proprietary mashbill in the early Spring of 2013 and bottled in the Summer of 2022. Barreled at 115 proof in Char# 4 American Oak, Bottled at 108 proof. We bottle without chill-filtration to preserve the most flavor possible

108 Proof.

Awards/Reviews:

"On the nose, citrus zest, red apple skin, and fig Newtons erupt at first before fall spices like clove, nutmeg, and cinnamon join the fray. Over time I pick up a hint of grape soda and even cherries and vanilla frosting. The nose is exceedingly pleasant and though it’s a bit light I would say it has a lot of lovely sweet layers to explore. On the palate, cherry and vanilla jump out at first, and there is a nice sizzle and some slight effervescence at mid palate which sticks around for a medium-to-long finish with a moderate Kentucky hug. This is actually pretty enjoyable. Honey, Fig-Newton-and-cinnamon, plus grape soda come through on the palate as does the clove and nutmeg from the nose. For the finish I’m left with cherry, a bit of melted white chocolate, and some sweet oak."

- Malt Review

"The scents are overwhelmingly sweet with lots of caramel sauce and Cinnamon Toast Crunch. The chocolate aroma I find is a bit different from other wheated bourbon’s chocolate notes because it comes off kind of like a Kit Kat bar. Finally, there are some candied fruit notes, but they don’t come off like your standard cherry or citrus scents. Instead, think of these scents more like raisins and raspberries. The palate is full of well-developed flavors. The flavors that stand out the most are honey and caramel sweetness coupled with ground cinnamon and seasoned oak. The fruit notes combine some bitter fruits (lemon and bitter cherry) with sweeter fruits such as cotton candy grapes and blueberries. Finally, chocolate notes poke through and seem to play nicely with everything else. Kudos Willett! Your distillate is showing great maturation."

- Bourbon Culture