Produced at the world’s most award-winning distillery, W.L. Weller is aged for twelve years, much longer than most wheated bourbons, offering incomparable depth and flavor.
Delicate, gourmand and complex. Vanilla, cereals, oak and cinnamon
Born in 1825, William Larue Weller was one of Kentucky’s earliest pioneers. He is recognized as a legend by connoisseurs, being the first to have distilled a wheat bourbon, using wheat instead of rye in the “mashbill”.
The story of William Larue Weller is intimately linked to another bourbon legend. In 1893, Weller hired young Julian Van Winkle from the famous Pappy Van Winkle bourbon family.
Tasting note
Nose
Well-fruited nose of apple, pear, stewed grapes and candied cherry. The almond is also present, but caramelized. The profile is fine and the woodiness delicate. The occasional whiff of alcohol is still noticeable.
Palate
The fruitiness on the nose is more intense than on the palate. The apples and pears are rather macerated in brandy, but they give way to the woodiness, which brings a distinct bitterness to the finish. At times, almonds creep into the tasting, accompanied by a touch of sweetness as on the nose.
Overall
Long, accomplished. Finely chocolaty, it is also rancid (cherry brandy, apricot liqueur). It evokes the harvesters’ baskets filled with golden bunches of the folle blanche grape variety. Retro olfaction oscillates between prune, vanilla and dark chocolate. The empty glass is roasted (tobacco, coffee).
