William Larue Weller was one of the early whiskey pioneers in Kentucky. W.L. Weller was credited as the first to use a “wheated” bourbon recipe, a recipe that used wheat rather than rye in the mashbill and spent his lifetime educating consumers about the difference in his bourbon.
 
Tasting Notes:
Aromas of lanolin, almond, creamed corn and toasty vanilla. The mid-palate flavor is heavily wheated, layered and moderately sweet. Long, oaky, and intensely smooth finish.