Wheat whiskey is a neglected whiskey today. Yet before Prohibition wheat whiskey was fairly well known, though not at the levels of bourbon and rye whiskies. Delaware Phoenix Eells Tavern whiskey is made exactly like a wheat whiskey, except that it is aged in a USED oak barrel instead of a new charred oak barrel. This to my taste produces a better whiskey where the oak does not dominate quite as much. Wheat is a delicate spirit and it shouldn't be smothered.
The wheat used in Delaware Phoenix Eells Tavern is certified organic wheat grown 10 miles down the road at Lucky Dog Farm in Hamden, NY. This fine hard red winter wheat comprises 80% of the grain bill, with the remainder being malted barley. It is made using the same kind of early 19th century methods I base my rye whiskey production on. The difference will be in the aging and ingredients of course.
The whiskey is aged in 25 gallon used charred oak barrels for typically under 12 months (usually about 6 to 8) each barrel is a unique expression combining grain, distillation, oak and storage environment for a rich, deep flavor as bold as the early settlers of Walton!
There is always a limited availability of this whiskey given the great attention to detail and laborious production methods. There may be only one or two of the 25 gallon barrels produced a year. So that's not a lot of bottles. You will not find Delaware Phoenix at every store. So when you see one, you may want to acquire it then rather than waiting until later. You may come back and find out it's gone.