New Whisky

[alamut]

When I was back home in Louisville over Thanksgiving my father showed me a whisky new to scene (and in Kentucky its quite a whisky scene) that a friend of my parents had brought over for a dinner party (to hell with the wine bottle, eh?) Anyhow, its called Bernheim Whiskey, named I believe for a local forest where we used to go for family picnics. Unlike the local bourbons, Bernheim is a 100% wheat whisky, made in a Bourbon style by the good people over at the Heaven Hill distillery (still family owned whisky making by the way).

By Bourbon style, I mean it is aged in chard new oak barrels and warehoused in a similar manner. Weighing it at a respectable 90 proof, it has a appearance and nose similar to a light bodied bourbon (think Sam Houston). In bourbons corn adds significant sweetness and rye pepper. But because it has no rye or corn in the mix the taste is very easy drinking. This could be the California Merlot of Kentucky Whisky. I don't know if that is something we need, but as King Lear says "reason not the need."

It got 83 points in the Malt Advocate but their reviews are not always my speed. I would love to hear from anyone who has tasted it, or anybody else who has tried a new Kentucky whisky.

[Joe Blowe]

alamut,

Not sure if you've visited the boards over at SB yet -- lots of good information on the genesis of Bernheim Wheat, insider pics, discussion of mashbill, etc. FYI, from what I've read, Bernheim was named not so much for the forest, but for the Heaven Hill Bernheim Distillery in Louisville.

And in case anyone here is wondering, I'm in no way affiliated with StraightBourbon.com. I'm just a happy member wanting others to get sucked into my little world of bourbon appreciation

[KatieLoeb]

Wow. This sounds interesting. A non-corn and rye bourbon for all intents and purposes. Because it's really the charred white oak barrels that give the spirit it's color, flavor and character, moreso than the mash, I'd expect this product to be quite "bourbon-like" in the end. Maker's Mark is probably the best known wheated Bourbon whiskey, so I'd be curious to do a side-by-side taste test between those two.

[CtznCane]

Wow.  This sounds interesting.  A non-corn and rye bourbon for all intents and purposes.  Because it's really the charred white oak barrels that give the spirit it's color, flavor and character, moreso than the mash, I'd expect this product to be quite "bourbon-like" in the end.  Maker's Mark is probably the best known wheated Bourbon whiskey, so I'd be curious to do a side-by-side taste test between those two.

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VanWinkle bourbons are also wheated.

[marinade]

Wow.  This sounds interesting.  A non-corn and rye bourbon for all intents and purposes.  Because it's really the charred white oak barrels that give the spirit it's color, flavor and character, moreso than the mash, I'd expect this product to be quite "bourbon-like" in the end.   Maker's Mark is probably the best known wheated Bourbon whiskey, so I'd be curious to do a side-by-side taste test between those two.

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VanWinkle bourbons are also wheated.

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So's the William LaRue Weller. Just bottled in October at Buffalo Trace and is unfiltered barrel proof.

Got a bottle today out of State Line Liq, in Elkton MD.

[eje]

A friend of mine, who is a serious bourbon fancier and collector, is quite excited about the Bernheim. I've tried it a couple times now, and have to say that, personally, for sipping, I prefer the "wheated" but not 100% wheat bourbons of Van Winkle and W.L. Weller. The Bernheim is an interesting, very good, and unique whiskey. It just seems like there is some complexity missing in its flavor. Maybe, it's just that without the corn, the whiskey is drier or less sweet? Maybe more comparable to a scotch or rye than a bourbon? Damn, now I'll have to sample it again!

In any case, the unique nature of the product certainly makes it worth trying. It's also a very attractive bottle, if you have any whiskey fanciers on your gift list.