Remus Bourbon Just Released Its First Wheat Whiskey — And We Tasted It

(Photo: Remus Bourbon)

When a distillery known for bold, high-rye bourbons decides to pivot entirely — swapping rye for wheat, then finishing the whole thing in a quartet of port and sherry casks — you pay attention. That’s exactly what Remus Bourbon has done with the Master Distiller Experimental Series No. 2, and the result is one of the more intriguing American whiskey releases of the year.

A First for Remus

Released on March 10, the second installment of Remus’s annual limited-edition Experimental Series marks a milestone: it’s the brand’s first wheat whiskey. The expression was distilled in 2017 at the historic Ross & Squibb Distillery in Lawrenceburg, Indiana — one of America’s largest distilleries — from a mashbill of 95% wheat and just 5% malted barley.

But the finishing is where things really get interesting. Master Distiller Ian Stirsman tapped a combination of Tawny Port, White Port, Oloroso Sherry, and Ruby Port casks to put the final stamp on this whiskey — a first foray into cask finishing for Ross & Squibb, and one that Stirsman himself has described as a creative leap he’d been eager to take.

“There is nothing more exciting to a Master Distiller than having the space for exploration,” Stirsman said of the release.

We don’t know the exact proportions of the blend, but Stirsman did tell us that the Oloroso and Ruby Port casks composed the majority of the blend, (roughly 75% between the two) while White Port made up the smallest portion.

Bottled at a robust 113 proof (56.5% ABV) — just shy of cask strength (Stirsman tells us it came out of the barrel at around 115 proof — this is not a shy whiskey, but it carries its strength gracefully. On the nose, things open soft and sweet — think praline, buttered popcorn, white grape and white cake frosting, with a gentle whisper of gingerbread and sesame oil. The cask influences are present but restrained here, easing you in rather than announcing themselves.

The palate is where the port finishing really steps forward. There’s a jammy, grape-forward richness you’d expect from the cask combination, but it’s balanced by a playful sweetness — cotton candy, marshmallow — alongside chestnut, toasted French bread, black tea, and cherry. The wheat character comes through clearly and cleanly, and an orange blossom note adds a touch of floral elegance that keeps every sip feeling alive.

The finish is long and satisfying: wheat-forward, with a gentle lift of white pepper and ginger spice, some light chestnut and oak, and a lingering tannic tea note that ties it all together beautifully.

In short? Complex, layered and fun to drink.

Details

• Distillery: Ross & Squibb Distillery, Lawrenceburg, Indiana
• Mashbill: 95% wheat, 5% malted barley
• Distilled: 2017
• Finishing: Tawny Port, White Port, Oloroso Sherry, and Ruby Port casks
• Proof: 113 (56.5% ABV)
• Bottle Size: 700ml
• SRP: $69.99
• Availability: Limited quantities nationwide

The value is a solid proposition. At $69.99 for a bottle of this complexity and craftsmanship, the Remus Master Distiller Experimental Series No. 2 sits in compelling territory. It’s a whiskey for the curious — for drinkers who want something that challenges expectations while still being an absolute pleasure to pour. Whether you’re a devoted wheat whiskey fan or a bourbon loyalist looking to branch out, this one earns a spot on your radar.

Curious how it scored? Read our full review for our complete tasting notes and final score.