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Bourbon Review · Buffalo Trace Antique Collection

William Larue Weller

Uncut, Unfiltered Wheated Kentucky Straight Bourbon — Annual Release

William Larue Weller bottle
5Worth Secondary Prices
Distillery Buffalo Trace Origin Frankfort, KY Type Barrel Proof Wheated Straight Bourbon ABV ~60–68% (varies by year) Price ~$100 retail / $700+ secondary

⚑ Placeholder review — tasting notes to be updated after the pour.

The Story

William Larue Weller is the wheated bourbon counterpart to George T. Stagg in the Buffalo Trace Antique Collection — same pedigree, same annual release format, same impossible-to-find status, but built on a wheat-forward mashbill that gives it a dramatically different character. Named after the 19th-century distiller who pioneered the use of wheat as a secondary grain, WLW is silky, lush, and rich in a way that high-rye bourbons simply can't replicate. It's consistently one of the highest-rated bourbons released each fall, and for good reason.

Nose, Palate & Finish

Nose

Soft and enveloping despite the proof — caramel, honey, fresh baked bread, and ripe stone fruit lead. Underneath there's vanilla, toasted oak, and a faint floral quality that sets wheated bourbons apart. Less aggressive on the nose than Stagg, more inviting.

Palate

Rich and coating with a silky mouthfeel that's extraordinary for the proof. The wheat shows clearly: it's sweeter and softer than a high-rye, with layers of butterscotch, dried apricot, cinnamon, and a gentle oak structure that never bullies the other flavors. Water brings out even more complexity — do not skip this step.

Finish

Long, warm, and gentle. The sweetness lingers with dried fruit and vanilla holding on well past the sip. A finish that rewards patience — it keeps developing as it fades.

The Verdict

One of the great bourbons. The wheated mashbill at barrel proof is a combination that shouldn't work as well as it does — and yet. If Stagg is the thing you pour when you want to be challenged, WLW is the thing you pour when you want to be transported. Both belong in any serious conversation about American whiskey.