A Georgia only whiskey picked one up while down there and wish I could have gotten a regular wheat whiskey by ASW distilling. From what I understand this is a wheat whiskey merged in "Unison" with a 5 grain high malt (large amount is malted barley) whiskey meaning corn, rye, wheat, barley and oats all except the corn is malted. Personally I think malting all the grains and the addition of oats hurt this bourbon and keeps it from it's true potential. I drink scotch so the high malt doesn't detract at all in fact it adds an oily quality many equate with smooth. The oats however in combination with malting everything under the sun adds a monkey shoulder/bruichladdich type funk, a real wet barn door wood note and oddly enough a flatness on the nose that buries many flavors. Nose is wet wood, malt funk, dusty corn sweetness, light caramel, slight vanilla cream from the wheat and milk chocolate note but very hard to find, and slight alcohol note. Taste is oily and silky, the malty note really comes through first with a slight sour note that I'm attributing to the oats, then the rye and wheat spice ramp up mid palate fading quickly into corn and wood sugar sweetness mixed with a heavy does of vanilla cream (very close to a weller) and even some charred oak notes at the end. Finish is almost medium with the charred oak most prevalent and falling away into dryness where the vanilla cream, sugar sweet note and again almost a weller/pappy mix of peaches and apricot can be appreciated. This would be a 4.5 or 5 star and the wheated portion could be a pappy killer whiskey is they could remove the sour note and all the malty funk that hold this whiskey down. Still there is ALOT going on on the palate and finish but the nose is really so so and uninspired.