Low Gap 2 Year Bavarian Hard Wheat
Low Gap // California, USA
This whiskey is distilled from 100% malted Bavarian hard wheat on a 16 hectoliter cognac still, which for the layman is a fairly small batch. Three types of barrels are used for aging: new American oak, used Van Winkle bourbon, and used Limousin barrels previously containing Germain-Robin brandy. (As the barrels used for aging are used, this isn't technically a wheat whiskey in the US.) Brought down to 86.2 proof using rainwater.
Other WhiskeyA spirit distilled from a mash of grain(s) at less than 95% ABV, bottled at no less than 40% ABV. The product must have characteristics, taste, and aroma generally attributed to whiskey
Cask Typenew, charred American oak, used Pappy Van Winkle bourbon barrels, used Limousin Germain-Robin brandy barrels
"The aroma reminded me of those bags of puffed wheat cereal I used to eat as a kid. There's a small dose of caramel candy and freshly cut herbs but only just. Cherry and apple appear on the palate followed by a dusting of crushed nuts. The finish isn't particularly long, but thoughts of salted crackers smeared with a berry jam came to mind. Sufficiently complex for a two year old whiskey."