Triticale is a unique and flavorful grain crossed with rye and wheat in the 1800s in Scotland. A hearty mash bill of triticale combined with corn yields a luscious rye-like peppery bourbon, with the more delicate and soft finish of a traditional wheated bourbon. A mysteriously rich nose hints at the spiciness of Rye, yet a soft slight floralness with caramel. On the palate, it’s a complex bright peppery note tangled with the sweet richness of corn and the softness of wheat.