While this, to me, is a poor man’s Japanese Harmony (which I also reviewed for Bourbon and Banter), it is not without its intrigue. If you research the use of Mizunara in whisky, you’ll find quite a bit of disdain for what Chivas is doing here. People say that the qualities that Japanese oak imparts on whisky can’t be rushed by using it as a “finishing” technique. While not being an expert on either whisky finishing or the qualities of woods that are grown half a world away, I think I respectfully disagree.
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Available in US and global markets, Woodford Reserve Wheat is based on historical recipes but influenced by the iconic core Woodford Reserve Bourbon brand. With wheat as the dominant grain – at 52 percent, followed by malt (20%), corn (20%) and rye (8%) – this whiskey was created by renowned Master Distiller Chris Morris.
“After Prohibition, the federal government permitted four styles of American straight whiskey, each with a different majority grain – bourbon, rye, wheat and malt,” Morris said. “Woodford Reserve now has all four whiskeys as part of its permanent family of brands – Woodford Bourbon, Woodford Rye, Woodford Malt and now Woodford Wheat.”