The whiskey’s namesake, William Larue Weller, was an early bourbon distiller who (allegedly) was the first to swap wheat for rye in his bourbon’s mash bill. Wheated bourbons tend to a be a bit softer, a bit fruitier, and a bit sweeter than rye bourbons, and some say they stand up better to prolonged aging. Other noted wheaters include Maker’s Mark and the (in)famous Pappy Van Winkle bourbons.
Tasting Notes: William Larue Weller 2017
Vital Stats: 128.2 proof, 12 years old.
Appearance: Warm, reddish amber
Nose: This is a real caramel bomb. Almost comically sweet waves of vanilla bean, caramel cream, baking cookies, and Werther’s Originals waft from the glass. It’s like walking past an ice cream shop firing on all cylinders at a seaside town in the middle of August.
With a little water, those sugary curtains lift a bit to reveal some more anchoring qualities—a little earthiness and must, a touch of roasted corn, and a warm, textured quality of oak.
Palate: Although it’s lower proof than last years’, this edition of William Larue Weller is still quite warming. The first sip reveals a gestural suggestion of figs and cherries, with a honeyed mouth feel and high toned pepper-oak tingle at the close. Still, it’s a bit closed.
A few drops of water improve matters. It’s still very warming, with a nice thick mouth feel, but now I can make out a trifecta of fresh, dried, and flamed orange zest, with a dusting of nutmeg. Sanguine minerality in the tail adds a nice edge, but the finish is over before I’m ready to see WLW leave.
Latest On The Whiskey Wash
