🥃 Wheat whiskey

Wheat whiskey is the American whiskey that sits beside bourbon and rye, with wheat in the lead. It is a whiskey type under the US federal standard of identity (27 CFR § 5.143): the mash is at least 51% wheat, distillation is at no more than 160 proof (80% ABV), and the spirit goes into new charred oak barrels at no more than 125 proof (62.5% ABV). It is bottled at not less than 80 proof (40% ABV). Neutral spirits are not permitted, though colouring, flavouring and blending materials may be used. The rules are the same as for bourbon and rye whiskey; only the main grain is different.

Straight. A wheat whiskey aged at least two years in new charred oak barrels may be labelled straight wheat whiskey. The standard also counts a mixture of straight whiskies made in the same state as straight. It sets no minimum ageing for plain wheat whiskey.

Not to be confused with bourbon. The bourbon mash is at least 51% corn, so corn is its main grain, whatever else goes into it. In wheat whiskey, wheat is more than half of the mash.

Why this matters to you. The words “wheat whiskey” on a US label guarantee at least 51% wheat in the mash and new charred barrels, but not an age; only “straight” sets two years. Wheat does not make the drink milder: bottling is at 40% ABV or more. The WHO reminds us that there is no safe level of alcohol consumption.

Wheat whiskey sits in the same 51% single-grain group as bourbon, rye, malt and rye malt. The split with bourbon comes down to additives: bourbon carries none, while wheat whiskey may be coloured and flavoured unless the label says straight. Whichever grain leads, the spirit goes into new charred oak at no more than 125 proof.