Finger Lakes Distilling is located in Burdett, NY, which is located upstate in an area more well-known for wine production. This wheated bourbon enters the barrel at an atypically low 102-proof to mimic the style of bourbons in then 1950s and 1960s, according to Brian McKenzie, the distillery’s founder1Malt Review. All of their products are barreled between 100-102 proof.
This release is a wheated bourbon, meaning it uses wheat in the mashbill for a softer flavor profile rather than rye’s spicy character. In this case, Finger Lakes uses 20% red winter wheat in the recipe.
