I have always been a big fan of Bernheim Wheat Whiskey. This afternoon, the John Brawley Tophat West Texas Bourbon Society gathered to see if we could figure out how to do a podcast, and in the process drank a sufficient quantity of the beverage in order to make a well-informed judgment. The podcast contains a great depth of description and, well, irreverent humor than does this entry. Please check it out. For those of you are work, however, or who otherwise cannot hear the audio file, we invite you to read below for our take on this excellent drink.
Bernheim Wheat Whiskey is marketed as a “Kentucky Straight Wheat Whiskey.” That means it competes with my typical favorite adult beverage– Kentucky bourbon. Bourbon, of course, has at least 51% corn in the grain mix. Underneath the corn, however, there is a mix of wheat and rye. That mix varies between distillers. I prefer bourbons where most of the remaining mix is wheat. That results in a sweeter drink that isn’t at all syrupy. The spice notes in a heavy rye also aren’t my favorite.
I was at the store one day, and since I enjoy wheated bourbons decided to take the logical next step. I saw Bernheim and decided to just buy a drink where the primary grain was wheat in the first place. There may well be some corn underneath it, but this is distinctly less sweet than a wheat-heavy bourbon. I like it, though. The drink is incredibly smooth on the rocks without any mixer. My buddies also enjoyed it, but they had a slightly different take. I certainly recommend picking up a bottle, and check out the podcast for more details.