Give 'em the wheater! With a clever sticker and sleek bottle design, Two Souls Spirits certainly has a way of capturing my attention even before I taste what's inside. You may be wondering what the heck a "wheated bourbon" is and why it matters that there's wheat in the mash bill rather than the typical rye. Well, in short, it doesn't really matter WHY there's wheat in the mash bill—using wheat instead of rye can still produce a legal bourbon as long as there's 51% corn in there. Wheat also brings several defining characteristics to a barrel of whiskey: the mouthfeel can be silky, and the flavors tend to be sweeter and more mellow. With 20% Minnesota wheat in this mash bill, Two Souls has partnered with J. Carver Distillery out of Minnesota to release one of their oldest barrel's to date. On their website, they write:
We all know that anything that can survive a MN winter is pretty badass. Rich with old-school wheater aromas and flavors, this is a bottle that demands your attention.
So, why wheated bourbon? Why offer the distinction in the first place? Why not just call it a bourbon and leave it at that? Perhaps William Larue Weller had the answer when he pioneered the use of wheat in his mash bills, which resulted in a widely popular and lucrative brand. Whatever the reason, the end result matters most, which brings us to this single barrel. I want to thank Two Souls for the opportunity to review their latest release per the editorial policy. With independent bottlers like Two Souls Spirits, lesser-known craft distilleries have the unique opportunity to shine, so let's jump into this pour and see what Minnesota winter wheat is all about!
Company on Label: J. Carver Distillery (Bottled by Two Souls Spirits)
Whiskey Type: Wheated Bourbon Whiskey
Mash Bill Percentages: 71% corn, 20% Minnesota winter wheat, 9% malted barley
Proof: 127.7°
Age: 8 years
Further identification: This is the oldest barrel released by Two Souls Spirits to date featuring J. Carver with an MSRP of $124.99
Nose: Goodness. The color alone suggests this whiskey was not the wallflower at the rickhouse. The smells wafting out of my glass would suggest this to be the case. Deep, rich caramel dances effortlessly into my nostrils as decadent vanilla pound cake saunters confidently behind. The citrus and spice note reminds me of a frigid day in Chicago at the Kris Kindle Market, and the only saving grace was warm mulled wine, pots of it, with orange slices floating happily in the pot of mulled wine. I love this nose. It's freshly baked wheat bread and vanilla icecream, with a whiff of seeping Lipton black tea.
The notes on the nose after a few sips cannot be understated. There's lovely creme brûlée and sticky dark brown caramel with a tropical drink and a decorative umbrella with slightly charred edges from the table's candle flame. The empty glass smells like orange rolls, dried dirt, and wildflowers.
Palate: This first sip is surprisingly bright, given the richness of the nose; orange leads the way before transforming into a warming clove and cinnamon tango. Vanilla pops in and out, like the gopher game at a long shut-down arcade. Notes of spice come on strong, with the finish of cinnamon predominantly smoldering across the tongue. The linger, however, has me reaching for a glass of water. For those sensitive to proof, this pour may come across as hot, likely due to the drying characteristics of the oak. With additional time in the glass, the palate evolves into a nice vanilla-forward, flakey, puffed pastry dusted with clove and cinnamon and a sweet and bright citrus glaze. My final sip ends as if it were the beginning, warming orange and a more prominent char, like barbeque coals just starting to turn white in a Smokey Joe.
TL;DR: a Minnesota wheated craft ready to warm you from the inside out
Rating: 3.5/5
This bottle (and its sibling) is a great introduction to the magic of Minnesota terroir and all that can be crafted in a single barrel of whiskey. While the wheat in this mash bill lends way to a silkier mouthfeel, be forewarned of the heat presented on the palate. This would be a great pour to take outside on a cool, crisp evening in late fall when the final leaves on the trees float away from mostly bare branches.
Comments