Weller is the original wheated bourbon, made with wheat in place of rye at Buffalo Trace Distillery. Shop Weller Special Reserve, Antique 107, 12 Year, C.Y.P.B., Single Barrel and Full Proof, plus William Larue Weller and Weller bundles.
One wheated mash bill, bottled at six different ages and strengths.
90 proof. Honey, butterscotch and soft wood with a honeysuckle finish.
Floral and vanilla nose, sweet fruit and spice, warm cinnamon finish.
Aged 12 years, 90 proof. Almond, creamed corn and toasted vanilla.
Non-chill filtered. Vanilla, dark cherry and caramel, crème brûlée finish.
Bottled one barrel at a time, so no two are quite the same.
Eight years old, 95 proof, chosen by a survey of bourbon drinkers.
Special Reserve$53.99 (90 proof) is the everyday Weller. Antique 107$133.99 is the same bourbon at 107 proof, and Weller 12$133.99 spends 12 years in oak. C.Y.P.B. (95 proof), Single Barrel and Full Proof (114 proof) are the limited releases. At the top is William Larue Weller$1,642.99, bottled uncut and unfiltered at barrel proof for the fall Antique Collection.
Both are wheated bourbons made at Buffalo Trace Distillery, which is why Weller earned the nickname “poor man’s Pappy.” Pappy Van Winkle is released in far smaller amounts and at older ages. If you want the soft, wheated style without hunting for Pappy, start with Weller 12$133.99 or Antique 107$133.99.
William Larue Weller pioneered bourbon made with wheat instead of rye in the 19th century. Wheat makes a softer, smoother whiskey than a rye-recipe bourbon. Today every Weller is made at Buffalo Trace Distillery, and because demand far outruns supply, distributors allocate it to stores in limited amounts.
William Larue Weller began distilling in Louisville in the 1840s and is credited with creating one of the first bourbons to replace rye with wheat in the mash bill. This innovation distinguished his whiskey in an era when rye was the default secondary grain. After Weller's death, his brand passed through several hands before landing at the Stitzel-Weller Distillery, where Julian "Pappy" Van Winkle Sr. produced it alongside his own eponymous labels. When Stitzel-Weller closed in 1992, the Weller brand was acquired by what is now Buffalo Trace Distillery, which continues to distill it using the original wheated recipe. Today, Weller and Pappy Van Winkle share the same mash bill and distillation process, differing primarily in barrel selection, age, and bottling proof—a fact that fuels much of the secondary market fervor surrounding Weller releases.
Weller bourbon is distilled from a mash bill of approximately 70% corn, 16% wheat, and 14% malted barley. The high corn content provides the sweetness and body characteristic of all bourbon whiskey, while wheat—a softer grain than rye—contributes a creamy, almost buttery texture and muted spice. The distillate is aged in new charred oak barrels in Buffalo Trace's Kentucky rickhouses, where temperature cycling extracts vanillin, tannins, and caramel notes from the wood. Different expressions within the Weller family come from the same base distillate but are bottled at varying proofs and age statements. Lower-proof releases tend to emphasize approachability and smoothness, while barrel-proof and higher-age bottlings reveal deeper oak influence, darker fruit, and more concentrated flavors. The wheated profile means that even at higher proofs, the whiskey retains a gentler mouthfeel compared to rye-forward counterparts like Stagg.
The Weller lineup is structured around proof and maturation time, with each tier offering a distinct experience. The entry-level expression is bottled at 90 proof and represents the most accessible introduction to the wheated profile—honey, vanilla, and soft oak with minimal heat. Moving up the ladder, a 107-proof wheated bourbon adds intensity and structure, amplifying dried fruit, baking spices, and a longer, warming finish without sacrificing the smoothness that defines the style. Older age statements, when they reach double digits in years, develop richer complexity: leather, dark cherry, tobacco, and deeper caramelization from extended barrel contact. At the top end, barrel-proof releases showcase the full force of the mash bill, often exceeding 120 proof with concentrated flavors of fig, dark chocolate, and toasted grain. Each step up the hierarchy demands more from the drinker but rewards with greater depth and layering.
When evaluating any wheated bourbon, proof and age are the two primary variables that determine price and suitability. If you prioritize easy drinkability and everyday versatility, lower-proof expressions around 90-95 proof offer the signature wheat softness without requiring water or ice. For neat sipping or cocktails that benefit from bold flavor—Manhattans, Old Fashioneds—look to releases in the 107-110 proof range, which maintain balance while delivering more intensity. Age statements become critical if you seek complexity: younger wheated bourbons emphasize bright caramel and vanilla, while older barrels develop oxidative notes, dried fruit, and tannic grip. Barrel-proof bottlings appeal to enthusiasts who want to control dilution and experience the whiskey at cask strength, but they require careful tasting to avoid palate fatigue. Regardless of proof or age, all wheated bourbons share a softer, less spicy profile than rye-forward styles, making them particularly suited to drinkers who find traditional high-rye bourbon too assertive.
Wheated bourbon occupies a distinct niche within American whiskey, representing a minority of total bourbon production but commanding outsized attention due to its association with some of the category's most allocated brands. Compared to classic bourbon whiskey built on rye, wheated expressions trade peppery spice for rounder sweetness and a silkier texture. This makes them approachable entry points for drinkers transitioning from softer spirits like rum or vodka, while still offering the oak-driven complexity that defines barrel-aged whiskey. Within the Buffalo Trace portfolio, Weller serves as a more accessible counterpart to ultra-premium wheated lines, providing a taste of the distillery's flagship mash bill without the extreme scarcity or secondary market pricing of its higher-tier siblings. For collectors and enthusiasts, understanding the wheated style is essential to navigating the modern bourbon market, as it represents one of the category's most sought-after and misunderstood flavor profiles.
Buffalo Trace Distillery in Frankfort, Kentucky, which also makes Buffalo Trace, Eagle Rare, Blanton’s and E.H. Taylor.
Bourbon made with wheat as the second grain instead of rye. It tastes softer and sweeter, with less spice.
$53.99 for a 750 ml bottle here.
$133.99 for 750 ml and $124.99 for the 700 ml bottling.
The Weller wheated bourbon bottled at 107 proof. Sweet fruit, vanilla and spice with a cinnamon finish.
Craft Your Perfect Bourbon. Bourbon drinkers voted on the recipe, age and proof; the result is an eight-year-old wheated bourbon at 95 proof.
114 proof (57% ABV), and it’s non-chill filtered.
MSRP is the distillery’s suggested retail price. Because Weller is allocated, stores often sell it above MSRP. Our live prices are on each bottle above.
Green is Special Reserve, black is 12 Year, red is Antique 107, orange is Single Barrel, white is C.Y.P.B. and blue is Full Proof.
The barrel-proof Weller from the Buffalo Trace Antique Collection, bottled uncut and unfiltered each fall.
By continuing, you confirm you are 21 years of age or older and agree to adult signature delivery requirements.
