Whiskey Acres 5.5 Grain

Tasted: Whiskey Acres 5.5 Grain Bourbon

A new category for Whiskey Acres, this “5.5 Grain” bourbon is scheduled for a late October / early November release. According to Nick Nagele, Co-Founder of Whiskey Acres, this was a mashbill experiment that went very right.

Distiller: Whiskey Acres Distilling Co. (DeKalb, IL)
Bottler: Whiskey Acres Distilling Co. (DeKalb, IL)
Type of Producer: Craft Farm Distiller
Year Established: 2014
Name: 5.5 Grain Bourbon Whiskey
Bottling Proof: 87
Age: 2 years 11 days
Mashbill: 50% yellow corn / 10% Oaxacan green corn / 10% wheat / 10% rye / 10% oat / 10% malted barley
Release Date: Oct-Nov 2018
Availability: Distillery only release (approx. 400 bottles)
MSRP: $29.99 (375ml)

Whiskey Acres 5.5 Grain Bourbon Whiskey
Whiskey Acres 5.5 Grain Bourbon Whiskey

Nose: Punch of corn, slightly tart, cherry pie, fresh wheat. The nose transforms through a deep inhale. The corn hits on the front followed by a tart note that transforms into a surprising and pleasant baked cherry pie with hints of graham cracker.

Palate: Sweet and hearty with a nice warmth I didn’t expect. The complexities of all six grains come together and transform from sweet to savory.

Mouthfeel: Medium viscous, soft, slightly grainy.

Finish: Wheat and oats. A nice round medium length finish. I get the impression the oat provides the soft round finish I get with a faint maltyness.

Final impressions:  This is a winner for those who appreciate grain forward whiskey with a unique flavor profile. If you’ve had Whiskey Acres before, and liked it, I’m willing to bet you’ll be a fan of the 5.5 grain.


Notes from the brand:
Because we’re using 2 kinds of corn, we’re calling those two (Yellow dent/Oaxacan Green) the 1.5.
Aged in three, 15 gallon barrels for 2 years and 11 days. 13.82% loss to Angel’s Share/Devil’s cut – which is well below average for 15 gallon barrels that old. It’s typically +/- 20%
Barrels were filled at 124.1 proof. They were 122.7 at empty.
We used an experimental yeast strain. Distilled and fermented at the same SOP’s as our normal runs.
This was an experimental batch that was a “let’s see what happens” moment. We knew that this combo of grains had never been used before, so this was a fun way to take some of the unique grains that we had limited supplies of, and make something special.


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