Chicken Cock Whiskey Unveils First Wheated Bourbon
Historic brand Chicken Cock Whiskey, dating back to 1856, has introduced its first-ever wheated bourbon. The new release marks a significant portfolio expansion for the Kentucky-based distiller, adding a new mash bill to its core lineup.
By swapping rye for wheat in its grain recipe, Chicken Cock's new bourbon offers a softer and sweeter flavor profile than its traditional rye-based counterparts. The mash bill consists of 68% corn, 20% wheat, and 12% malted barley. This composition results in a smoother, more approachable taste with notes of vanilla, caramel, and honey. The new wheated bourbon is aged for a minimum of five years in new, charred American oak barrels and bottled at 94 proof (47% ABV). This aging process contributes to its creamy texture and tasting notes of toffee, baked apple, and warm biscuit. This release is a significant addition to the portfolio of a brand originally established in Paris, Kentucky, in 1856. Chicken Cock gained notoriety during Prohibition as the house whiskey of the Cotton Club in Harlem, where it was often smuggled in tin cans. After a distillery fire and decades of dormancy post-World War II, the brand was revived in 2012 by Grain & Barrel Spirits. The modern iteration of Chicken Cock is distilled in partnership with the Bardstown Bourbon Company in Kentucky, ensuring its production remains rooted in its home state.
