This bourbon gets its name from its unconventional mash bill, which includes both wheat and rye (almost all bourbons opt for either corn-rye-barley or corn-wheat-barley combinations). Rye tends to produce spicy flavors, and wheat tends to produce lighter, fruitier, sweeter flavors, so it's a wonder that more brands don't try this type of experiment. While I applaud the inventive attitude, however, this drink struck me as a little weak. The nose features some unusual flavors, including hoisin sauce, cereal grains, and musty wet oak and leather. The palate surprisingly hits a strong rye chord, has a bread-like yeast flavor, and is quite tannic, which indicates a decent amount of aging. The combination of tannins and sweeter fruit notes in the midpalate are reminiscent of a Burgundy wine. The tannins somewhat obscure the fact that the mouthfeel is not very oily and may even be watery on some sips. This finishes like a rye-based bourbon, with an herbal and spicy kick. Overall, the wheat did not express itself as strongly as I anticipated. Not what I was expecting, and not (to my tastes) worth the hype.