Chicken Cock Whiskey Unveils First Wheated Bourbon

This five-year-old, 94-proof Kentucky straight bourbon features a mash bill of 68% corn, 20% wheat, and 12% malted barley. By replacing the traditional rye with wheat, the bourbon offers a softer and more rounded flavor profile. Expect tasting notes of honeyed wheat bread, vanilla, caramel, and baked apple. The use of wheat as the secondary grain, instead of rye, typically results in a smoother, sweeter bourbon, a style that has seen a surge in popularity. The Chicken Cock brand traces its roots to 1856 in Paris, Kentucky, and was established by James A. Miller. It gained significant popularity throughout the late 19th century as "The Famous Old Brand." During Prohibition, Chicken Cock became a staple at speakeasies like Harlem's Cotton Club. It was famously smuggled in tin cans, earning it the nickname "the whiskey in a tin can." After the original distillery burned down in the 1950s, the brand faded from the market for decades. Grain & Barrel Spirits acquired and resurrected the historic label in 2011, reintroducing it to the modern whiskey landscape. The brand is now part of a portfolio that includes Dixie Vodka and Elvis Whiskey. Today, Chicken Cock is distilled under contract at the Bardstown Bourbon Company in Kentucky. The launch taps into the booming market for "wheaters," a category that has become an obsession for many bourbon fans. Fueled by the cult status of brands like Pappy Van Winkle and W.L. Weller, the global wheat bourbon market was valued at $1.86 billion in 2025.