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William Larue Weller was a third generation distiller, who joined the whiskey business initially as a wholesale dealer, before becoming a distiller, rectifier and blender.
Weller began experimenting with wheat-flavoured Bourbon, partly in the belief that it would have a more approachable profile at a younger age. Notably, as Weller’s business grew, he took on a young salesman by the name of Julian “Pappy” van Winkle. Pappy van Winkle would later become one of the greats of American distilling, and enjoys a premium range of wheated Bourbons in his own name.
Indeed, this bottling of William Larue Weller is made to the same wheated Buffalo Trace mashbill, and shares many characteristics with the famed “Pappy”.
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Bold, brash aromas of ground cinnamon, black pepper and ginger are followed by a wave of freshly baked bread and Danish pastries, with some light oak and toffee.
Intense fruit flavours take the lead here, with this full bodied palate bringing notes of cherry cordial, figs in syrup, raisins, more toffee, vanilla, charred oak and powerful baking spices.
Astonishingly long, becoming fragrant and tannic with lingering flavours of tobacco leaf, cedarwood, dark chocolate, toffee apple and burnt toast.