Heaven Hill's new Grain to Glass series represents a major divergence and stepping stone for one of the biggest Kentucky bourbon producers.
The average whiskey consumer might have a tendency to look at a new series of releases such as the Heaven Hill Grain to Glass series and not quite understand, at a glance, what a radical departure it is for a company of this scope to suddenly debut not even one but three new mash bills. Suffice to say, at a company the size of Heaven Hill–the second largest producer of Kentucky bourbon behind only Beam–change like this happens slowly, if at all.
What’s a little odd about the series though, when you think about it, is that each of these whiskeys revolves around the new corn varietal dubbed Beck’s 6158, but theare instead built around higher than usual percentages of the so-called flavoring grains, rye and wheat.grains are thus contributing a bigger part of the flavor profile than in standard Heaven Hill products, but it doesn’t seem as if they hail from a proprietary producer like Beck’s Hybrids.
On the palate, the green apple comes forward again for me, along with citrus and significant mint making the rye presence of this mash bill felt strongly. There’s caramel as well, but it’s not a very sweet impressions actually–there’s actually more astringency here than expected, reminding me of the tannic feeling of strong green tea.
On the palate, this is a warmer profile than the rye bourbon in my opinion, favoring more toffee and some pepper spice–a characteristic I’ve always been sort of surprised to get in Heaven Hill wheated bourbons, which tend to be spicier in my experience than wheaters from other distilleries. Here, it’s comfortably familiar. Doughy, bready wheat melds with slightly bitter toffee and pops of red fruit, while the ethanol shows up in the sensation of spice and tingling chiles on the tongue.
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