Over the years of working farmers’ markets and giving tours at Cathedral Ledge Distillery, one topic comes up again and again: wheated bourbon.
Common questions and comments include:
• What is wheated bourbon?
• How is it different from the organic straight bourbon you offer?
• I thought you were certified gluten-free, but this product contains wheat.
Let’s take a little dive into the history of wheated bourbon—and why this expression might just become your next go-to pour.

Gluten-Free
Let’s start with the gluten-free conversation.
During distillation, when we heat the grain in our stripping runs, gluten—which is part of the protein in the grain—is too heavy to convert into a vapor and therefore cannot travel its way into your glass. During our second distillation, known as the finishing run, any remaining remnants are separated from the finished product. All of our products are third-party tested to verify that they are gluten-free.


Additionally, our barrel supplier does not use wheat paste to seal the barrel heads to the staves. Combined with strict no–cross-contamination procedures, this means there is no gluten in the finished product—regardless of the grain used.

What Is Wheated Bourbon?
Wheated bourbon is simply a bourbon that uses wheat in place of rye in the mashbill. To be legally called bourbon, it must contain at least 51% corn.
Here at Cathedral Ledge Distillery, our wheated bourbon mashbill is:
• 69% corn
• 19% wheat
• 12% malted barley
Our straight bourbon, by comparison, uses 19% Danko rye in place of the wheat.
Historically, wheat was used to create a more approachable bourbon. Not everyone enjoys the spice that rye can bring. This practice dates back to the mid-1800s, when some now-iconic bourbon makers wanted smoother-drinking whiskey. Wheated bourbon has since become one of the most sought-after expressions.

The Return of Barrel Strength Wheated Bourbon

This month, we’re welcoming back a barrel-strength wheated bourbon that is both the oldest and most limited barrel-strength release we’ve done to date.
At four years and one month old, this barrel-strength wheated bourbon is packed with flavor and remarkably easy-drinking—you’d never guess it comes in at 110.8 proof.
What makes Barrel #97 even more limited than our first barrel-strength wheated bourbon was that part of the barrel’s contents was allocated to a special cask finish, and what was left over was bottled (which you can hear about on our tours—or just ask me about when you see me at the distillery).
 
This release totals just 25 cases. When they’re gone, they’re gone.
For comparison, our first barrel-strength wheated bourbon yielded 37 cases—and while that expression was quite impressive, I truly believe Barrel #97 is the best barrel-strength release we’ve done so far. One could even argue it stands among the best across the entire CLD portfolio and most other wheated bourbons on the market, but that’s just me.

Tasting Notes: Barrel #97
Appearance: Mahogany
Nose: Cinnamon raisin, strawberry jam
Palate: Honey, maple, dark plum, cherry hard candy, brown sugar butter, graham cracker crust
Finish: A long, lingering hug that transcends into lemon meringue

We look forward to seeing you at the distillery—whether you’re giving Barrel #97 a try at the bar or enjoying it as part of your tasting.

-TF