This is the first time Barton has released a wheated 1792 Bourbon. A bourbon’s secondary grain is usually rye, but a small percentage of bourbon producers use wheat instead. The standard 1792 expression is considered “high rye” since it is thought to use more rye as its secondary grain than in traditional bourbon mashbills.
This is the first in the series of new expressions of 1792. A port finished bourbon is also due in October 2015. It is rumored that a single barrel, barrel strength, and rye are also planned.
A very nice blend of young and old wood notes, with lighter punches of black cherry, vanilla, orange, and a slight hint of spice. It’s not an overpowering blend for a 91 proof bourbon, but it certainly has a good amount of life to it. Not overly complex, but its surface level aromas are hard to dislike.
A well balanced blend of sweet and dry notes that airs on the simple side. The usual bourbon flavors are present with vanilla and caramel being most prevalent. Fainter hints of dried fruit, pine, and walnuts are also noticeable, but have a hard time fully emerging. The bourbon’s soft and creamy mouthfeel is easily its most interesting trait, which helps make this one of the easiest drinkers that I’ve had in some time. While enjoyable, the palate is not immediately memorable.
The creamy mouthfeel thins on the finish and leaves a mildly dry aftertaste. The sweet caramel notes fade giving way to a leathery, oaky, relatively short finish. It’s an average finish at best that lacks much character.