Wilderness Trail Debuts Private Barrel Collection, a Trio of 6-Year-Old Cask Strength Whiskeys

Wilderness Trail Distillery announced on Tuesday the release of its 6-Year-Old Private Barrel collection, which is set to debut in the United States beginning January 2026. The series includes three cask-strength, non-chill filtered, single-barrel expressions: a Kentucky straight wheated bourbon, a high-rye bourbon and a rye whiskey.

The wheated bourbon, priced at $70, is distilled from a mashbill of 64% corn, 24% wheat and 12% malted barley. Aged in Level 4 char barrels and entered at 110 proof, it features notes of vanilla, caramel, butterscotch and stone fruit with secondary hints of baking spice, oak and barrel char. Pre-orders are now available online.

The high-rye bourbon also costs $70 and has a mashbill of 64% corn, 24% rye and 12% malted barley. Entered at 110 proof, it offers rye spice, herbal complexity, and subtle mint, complemented by tobacco, oak, cherry, citrus, and vanilla with a light smokiness.

The Rye Whiskey, priced at $80, uses 56% rye, 33% corn and 11% malted barley. Aged in Level 4 char barrels after entering at a lower 105 proof, it’s said to present layered notes of plum, green apple, citrus, vanilla and baking spice, with hints of mint, herbs and botanicals.

“At six years, our single barrels hit the sweet spot where our sweet mash fermentation and proprietary yeast strains deliver layered complexity without sacrificing balance,” Dr. Pat Heist, co-owner and chief scientific officer, said in a news release. “The Wheated, High-Rye bourbon, and Rye Whiskey selections let enthusiasts choose between softer high-wheat elegance and the vibrant spice and herbal nuance of rye, each barrel a distinct expression of science meeting tradition.”

Wilderness Trail Distillery, founded in 2012 and based in Danville, Kentucky, is a member of the Kentucky Bourbon Trail® and the Kentucky Distillers Association. The distillery produces award-winning Kentucky Bourbon and Rye Whiskeys using its proprietary sweet mash process and modern fermentation techniques.