Chicken Cock Whiskey Releases Wheated Bourbon

This new Kentucky Straight Bourbon is bottled at 94-proof and aged for a minimum of five years. Its mash bill consists of 68% corn, 20% wheat, and 12% malted barley, swapping out the brand's traditional rye for a softer wheat grain. The term "wheated bourbon" signifies that wheat is the secondary flavoring grain after corn, instead of the more common rye. This grain swap typically results in a softer, sweeter flavor profile with less spice, often featuring notes of vanilla, honey, and caramel. Chicken Cock's new release enters a popular category alongside well-known wheated bourbons like Maker's Mark, W.L. Weller, and the highly sought-after Pappy Van Winkle lineup. The brand has a storied past, famously serving as the house whiskey for Harlem's legendary Cotton Club during Prohibition. Duke Ellington recalled in his memoir paying ten to fourteen dollars for a pint of the "Chicken Cock" that came sealed in a can. Because it was often smuggled in tin cans during Prohibition, the whiskey earned the nickname “The whiskey in a tin can.” After Prohibition, the brand enjoyed a resurgence but ultimately faded away after a distillery fire post-World War II. The historic brand was rediscovered and revived in 2012 by Matti Anttila, CEO of Grain & Barrel Spirits. The modern distillation now takes place at the Bardstown Bourbon Company in Kentucky.