Chicken Cock Whiskey Unveils Wheated Bourbon

The new wheated bourbon from Chicken Cock features a mash bill of 68% corn, 20% wheat, and 12% malted barley. This recipe swaps out the traditional rye spice for wheat, which typically results in a softer and sweeter flavor profile with notes of vanilla, caramel, and bread. The bourbon is aged for a minimum of five years and bottled at 94 proof. This release is a notable departure for a brand historically known for its rye-forward whiskies. By replacing rye with wheat as the secondary grain, Chicken Cock is aiming for a smoother, more approachable bourbon. This style is often appealing to both newcomers to bourbon and those who prefer a less spicy, more mellow sip. Originally established in Paris, Kentucky, in 1856, the Chicken Cock brand has a storied past. It rose to prominence in the 19th century before becoming a legendary staple during Prohibition at Harlem's famous Cotton Club. The whiskey was reportedly smuggled into the speakeasy in tin cans. After the original distillery burned down in the 1950s, the brand lay dormant for decades. Grain & Barrel Spirits revived the historic label, reintroducing it to the modern market. Today, Chicken Cock has a brand home and tasting room in Bardstown, Kentucky, called Circa 1856.