1792 Sweet Wheat

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Sweet Wheat. 1792 — a wheated bourbon from Barton 1792 Distillery in Bardstown, Kentucky, using wheat rather than rye as the secondary grain in the mashbill — producing the softer, gentler character that wheat imparts versus the spice-forward profile of rye-recipe bourbons.The 1792 brand is named for the year Kentucky was admitted to the Union as the 15th state, and the Barton 1792 Distillery in Bardstown is one of the most historically significant bourbon facilities in Kentucky — occupying a site with distilling history dating to the 19th century. The Sweet Wheat expression is part of 1792’s experimental series exploring different mashbill variations beyond the standard high-rye recipe.Wheated bourbons — like Maker’s Mark, Weller, and Pappy Van Winkle — are defined by the absence of rye’s peppery spice. Sweet Wheat produces vanilla, caramel, and dried fruit character with a distinctly smoother, softer finish than the standard 1792 expression.Specs Distillery: Barton 1792 Distillery, Bardstown, Kentucky Style: Kentucky Straight Bourbon Whiskey, Wheated Mashbill ABV: 45.6% (91.2 proof) Size: 750ml Browse all bourbon at Wooden Cork.Frequently Asked Questions How does a wheated bourbon differ from standard bourbon? Standard bourbons use rye as the secondary grain, adding pepper and spice. Wheated bourbons replace rye with wheat, producing a softer, sweeter, more approachable profile with less grain spice. The same corn base produces more vanilla and caramel character when wheat rather than rye is used. How does 1792 Sweet Wheat compare to other wheated bourbons like Maker’s Mark? Both are wheated Kentucky bourbons, but from different distilleries and different mashbill ratios. Sweet Wheat carries Barton’s house character — more corn-forward and robust than Maker’s Mark’s traditionally gentle Loretto profile. {"@context":"https://schema.org","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"How does wheated bourbon differ from standard bourbon?","acceptedAnswer":{"@type":"Answer","text":"Standard bourbons use rye as secondary grain, adding pepper and spice. Wheated bourbons replace rye with wheat, producing a softer, sweeter profile with less grain spice and more vanilla and caramel character."}},{"@type":"Question","name":"How does Sweet Wheat compare to Maker's Mark?","acceptedAnswer":{"@type":"Answer","text":"Both are wheated Kentucky bourbons from different distilleries. Sweet Wheat carries Barton's more corn-forward, robust house character vs. Maker's Mark's traditionally gentle Loretto profile."}}]} Show more