The mash bill of 64% corn, 24% wheat and 12% malted barley is one of the highest ratios of wheat used in Bourbon made in Kentucky. They source the corn and wheat just a few miles from the distillery.
Wilderness use Kentucky-grown Heritage rye from a local farm.
What they say about their processes:
Unlike more common “sour mash” recipes, we start with 100% fresh ingredients, including the highest quality Kentucky limestone water. Sweet mash is more challenging to make, but with our high level of expertise in fermentation science, we are well equipped for the task. Local
historians have pointed out that our Bottled in Bond, sweet mash, wheated Bourbon recipe is the first of its kind since Prohibition.
LOW BARREL PROOF
Barrel aging allows for chemical reactions in the whiskey to take place over time, while extracting flavor from barrel. Some chemicals are best extracted with water, while others are more alcohol soluble. To ensure the whiskey ages appropriately, we enter the barrel at 110 proof
for our Bourbons and 100 proof for our Rye Whiskey. It is more expensive than going in at higher proofs, but well worth the extra investment.
It takes several years in the barrel to develop the flavor profiles for our Bourbon and Rye Whiskeys, so why would we want to remove any flavor by filtering? All our products are nonfiltered to maximize the flavor we worked so hard to achieve. We did all of the hard work
back in fermentation and distillation to remove what others filter out.