Chicken Cock Whiskey Releases First Wheated Bourbon

The new Chicken Cock wheated 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. This "wheated" profile replaces the spicier rye grain with wheat, resulting in a softer and sweeter flavor. Tasting notes for the new release include cordial cherries, cream soda, and caramel on the palate, with a finish of baked dough, brown sugar, and dried fruit. The use of wheat is known to bring out flavors of honey, vanilla, and baked bread, offering a smoother sip compared to the peppery spice of high-rye bourbons. Established in 1856 in Paris, Kentucky, Chicken Cock has a storied past. The brand survived Prohibition by being sold as a medicinal whiskey and was famously the house whiskey at Harlem's legendary speakeasy, The Cotton Club. Duke Ellington even mentioned in his memoir drinking the whiskey from tin cans at the club. After fading from the market post-World War II, the brand was revived in 2011 by entrepreneur Matti Anttila. Today, Chicken Cock's bourbon is distilled at the Bardstown Bourbon Company in Kentucky under the supervision of Master Distiller Gregg Snyder, a 46-year industry veteran.