McKenzie Bottled in Bond Wheated Bourbon Whiskey (750ml)

Could this be the best wheated Bourbon in the store? You need to try it to find out, but everyone at K&L is on board with that statement. With some of the big names in wheated Bourbon, like Pappy and Weller, now impossible to come by, it's really reassuring to know we can still find something of this incredible quality and taste available. It's great to be able to support the craft distillers in this era of giant conglomerates and McKenzie's attention to detail and dedication to this spirit is evident in this bottling. Not too shabby at all.

The best wheated bourbon on our shelf. Full Stop. A few things are done differently at the Finger Lakes Distillery to make Mckenzie that contribute to it's full and intense flavor. All of the grain is grown locally in New York state before being distilled to a lower than normal proof, retaining more flavor. The second distillation is carried out on a thumper, an old school technique given up for modern efficiency by most Kentucky producers. It is then barreled at a ridiculously low 100 proof in barrels made from 36 month air dried staves. The end result of these expensive choice is that you need to add almost no water when it comes time to bottle - yet again, the result is MORE flavor. Just ask Michter's who barrels at 103 proof! Each of these production choices sets Mckenzie apart, but the true test comes down to what's in the bottle. Pour a slug of this into a glass and let it sit for a moment. You won't even have to nose the glass before you smell the rich caramel, brown sugar, dried fruits, and mellow grain wafting up. Put the liquid to your lips and the first thing you notice is the texture. It's full bodied and creamy. The flavors expand across the palate as a repeat of the nose with the added complexity of cinnamon, nutmeg, and very gentle wood tannin. The finish flourishes into an array of pepper, cocoa, caramel, sweet tea, and caramelized sugar. The 100 proof ties every aspect together in harmony. A complete bourbon and an incredibly showing for the Burdett, NY distillery.

A wheated Bourbon for all seasons! I normally gravitate toward high-rye American whiskeys, but I like this wheater because it's no pushover. The nose begins with some of the more gentle scents one might expect from wheated Bourbon: breadiness, breakfast brioche, butter toffees, and baked fruits. However, this is not any old wheated Bourbon because it happens to be Bottled in Bond which ensures a decent level of maturity and 100 proof. Sandalwood pops out of the oak char notes and then the booze turns spicy (not into Rye territory, but enough to liven the glass). Clove begets allspice begets savory anise that reminds me of European black licorice candies. As the Bourbon ebbs to its long finish, the fruit flavors bob in and out between those spicy notes and polished wood tannins.

A delicious bourbon. I love the rich texture and sweet cereal aromas that the wheat offer. Dried apricot and citrus come through the butterscotch and vanilla notes. Mild soft baking spices, and caramelized wood round out the finish. This whiskey tells a story with beginning middle and end. Either sipping straight or in classic Old Fashioned, this whiskey is a pleasure unto itself.

Hailing from my home state, the McKenzie Bottled-in-Bond Wheated Bourbon is a fantastic smooth sipper. Made from a mashbill consisting of local corn (70%), red winter wheat (20%), and malted barley (10%) this is a solid effort rivaling what the best names in Kentucky are producing. I thought the nose was beautiful, with notes of vanilla, honey, and subtle spices. On the palate, it's round, soft, creamy with hints of caramel with a great mouthfeel and a long finish. I really enjoyed this neat, but you could certainly add a few drops of spring water if you choose. This is a must have for any whiskey aficionado.

From Larceny to Weller, David Nicholson to Pappy, wheated bourbon has always put a smile on my face. McKenzie's bottled-in-bond offering makes an impressive addition to the list. Alluring aromas of nuts, bananas and roasted corn make a pleasant enough first impression, but tasting this reveals a plethora of tropic fruits and soft spice. The sweet cereal grain is contrasted nicely by citrus peels and bright acid. With a good body and relatively long finish, this should fit nicely into any whisky collection.

"Why don't I drink more wheated Bourbon?" I ask myself, as I sit gleefully tasting this delicious spirit. The answer is complicated by brands like Pappy lending an unreasonable premium on anything in the category, but it does mean that talented distillers are doing fascinating things in the wheated style. The absence of rye in the mash leaves the corn a lot more room to shine through. Aromas of ground and roasted maize come tumbling forth, softened by creamy, almost butter-scotch like tones-- like moist cornbread and honey butter. The higher proof is perfect here-- it keeps the sweetness from overwhelming the panoply of complex cereal flavors.