Chicken Cock Debuts Wheated Bourbon

The new wheated bourbon features a mash bill of 68% corn, 20% wheat, and 12% malted barley. Aged for a minimum of five years and bottled at 94-proof, it swaps the brand's signature rye for wheat, creating a softer and more rounded flavor profile with notes of cordial cherries, caramel, and baked dough. By replacing the spicier, peppery notes of rye with wheat, wheated bourbons achieve a smoother, gentler character. This allows the sweetness of the corn to become more prominent, often resulting in flavors of vanilla, honey, and caramel. This style is often considered more approachable and is exemplified by iconic brands like Pappy Van Winkle and Maker's Mark. Originally established in Paris, Kentucky, in 1856, Chicken Cock earned notoriety during Prohibition as the house whiskey of the Cotton Club in Harlem. It was famously smuggled into the speakeasy in tin cans to avoid detection. After a distillery fire in the mid-20th century, the brand faded until it was revived in 2012 by Grain & Barrel Spirits CEO Matti Anttila. The revival is guided by Master Distiller Gregg Snyder, a 47-year industry veteran with experience at major distilleries like Jim Beam and Wild Turkey, where he created Russell's Reserve. Snyder collaborates with the Bardstown Bourbon Company to produce Chicken Cock's portfolio, ensuring the historic brand is once again 100% Kentucky-made.