They bill this as the “original wheated bourbon,” referring to a style that generally results in a smoother, softer flavour. William Larue Weller, the 19th-century distiller after whom the brand is named, reputedly pioneered the addition of considerable amounts of wheat, as opposed to barley or rye, to the mash bill, which for a bourbon must contain at least 51-per-cent corn. The brand is now owned by the Sazerac Co., which makes a variety of other whiskies, including Buffalo Trace. I love wheated bourbons, the finest of which, I believe, is the extremely rare and expensive Pappy Van Winkle. This one’s smoother than a riverboat gambler, brimming with dried apricot, toffee, cereal and an attractive whiff of axle grease. And on the finish you may note a pinch of spicy cayenne. Way to go, Mr. Weller.