Rare Saint Single Wheated Bourbon Review

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Tagging along after my review of the high rye bourbon and rye whiskey Rare Saint’s third core offering is a wheated bourbon sourced from MGP. Most enthusiasts aren’t yet fully aware that MGP has been making a wheated bourbon recipe since 2013 when they expanded their mash bills to attract more customers.

This wheated bourbon is unlike any other major distillery’s because it uses such a large ratio of wheat – 45% to be exact. This is two to three times the amount that distilleries like Maker’s Mark, Buffalo Trace (Weller), Heaven Hill and Willett use in theirs. MGP still carries over their tradition of a lower barrel entry proof (120) and use of the “V” Yeast Strain for fermentation. This yeast strain does wonders in converting spicy rye grain into a cornucopia of fruits flavors. I’ve had a few other wheated MGP examples over the years and I can say with confidence that it does the same thing with wheat as the flavoring grain.

Rare Saint Wheated Bourbon

Rare Saint is a line of whiskies started by the Huse Culinary Group out of Indianapolis. The restaurant group is known for high-end dining experiences centered around steak, American cuisine and a bevvy of iconic cocktails. The latter is one of the reasons why Huse decided to begin investing so heavily into spirits. Now they can control the quality and qualities of the whiskey used to craft drinks such as Elmo Cola, Old Fashioned’s and Manhattan’s. Huse also wanted the whiskey they sourced to stand on its own in a neat pour or on the rocks.

This bottle of wheated bourbon is a “Private (single) Barrel” with a W2 designator. I’ve noticed some local retailers have also begun to acquire Private Barrels of Rare Saint Wheated as well. In fact, local chain Noble Wine and Liquors had passed out samples to a crowd at a bourbon raffle the other week where it was met with much fanfare by the people who didn’t even know something like this existed.

So how is it? Let’s find out. I sampled this neat in a glencairn.

Tasting Notes

Nose: A sweet dessert-like nose of caramel-soaked flan and Black Forest cake (gateau). With a mild amount of oak. Even some melted chocolate chips works its way into the olfactory nodes. I am really impressed nosing this glass.

Palate: The palate follows the same path as the nose with the addition of much more baking spices. I can taste a strong amount of cinnamon and allspice hit my tongue with each sip. The spices help accentuate the oak to a degree as well. At first I’m surprised to find the chocolate notes and then I remember that this is somewhat common whenever I drink Maker’s Mark wheated bourbon. Black cherries soaked in syrup bring out as much sweetness as you’d think they would. I even find a small amount of candied citrus rind. Nothing in the sip makes me think that this is a young bourbon.

Finish: A moderate-to-long finish focuses on the baking spices as the first and last sip to leave your tongue after the sip is complete. I’m also pretty pleased with the sweet flavors of baked goods that stick around like chocolate Danish, mincemeat pie and more flan. A moderate amount of oak spice/barrel influence makes you think this bourbon is older than it probably is.

Score: 7.7/10

I know I’ve said this in the past, but MGP’s wheated bourbon is truly an impressive product that I believe will catch many enthusiasts off-guard when we start seeing more of it by the end of the decade. Rare Saint’s version is proof of that. I would say that by taste alone it fits nicely between Weller and Maker’s Mark. It has a thick and oily mouthfeel that beautifully accompanies the fruit and dessert notes.

Final Thoughts

Whereas the other two standard Rare Saint releases have been priced in the $50 range, Rare Saint’s wheated bourbon sees about a $20 bump in price. Some of this might have to do with the fact it’s bottled at barrel proof, but I’m wondering if MGP is charging more per barrel or if it’s just the relative obscurity of being a wheated bourbon that is adding some of the extra cost on top of it all.

I’m not saying I wouldn’t pay $70+ for a bottle, just that the competition seems to offer a better value at retail. Then again, if you’re in the Indianapolis area (or other states where this is distributed to), chances are high you can find these right now at some of the larger liquor retailers rather than having to resort to the secondary market for Weller 107.

This is a bourbon that will cater to enthusiasts and novices alike. I think it has enough complexity to please an experienced drinker that wants something different. I also think it will appeal to new enthusiasts who typically gravitate towards wheated bourbons in the beginning while they get acclimated to the taste of rye in a mash bill. Whichever person you are, it’s worth your time to at least get your first bottle so you can experience it for yourself. I think you’ll be pleased with what you find.