Wigle Pennsylvania Wheat Whiskey
  • Category American Whiskey
  • Country United States
  • Region Pennsylvania
  • Distillery Wigle
  • Style Wheat Whiskey
  • Alcohol 42%
California residents: Click here for Proposition 65 WARNING.
  • caramel
  • vanilla
  • orange
  • blossom
  • cinnamon
  • floral
  • sweet
  • toffee
  • spicy

Wigle

Pennsylvania Wheat Whiskey (0.7l, 42%)
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Character Goatson
A right and youthful Wheat Whiskey designed to represent the land where it was made.

Wigle Distillery in Pennsylvania is a two-family-owned operation. The Grelli’s (Alex and Meredith) and the Meyers (Mark and Mary Ellen) founded the distillery in 2011 and opened to the public in 2012. Known for interesting Spirit creations and experimenting with the impact of local grains on the flavors of Whiskey (the terroir), this upstart has become the most awarded distillery by The American Craft Spirits Association. And their wide-ranging line of products now spans nearly four dozen varieties.

Wigle Pennsylvania Wheat Whiskey is made from organic wheat, rye, and malted barley — all sourced locally in Pennsylvania. The resulting Spirit is distilled in their small-batch copper pot-still. The wheat brings the mellow caramel notes, the rye adds some spice, and there is just enough of the malted barley to bring floral notes to the aroma. The folks at Wigle think that this is a great Whiskey for lovers of Irish Spirits.

Smartass Corner:
Wigle Distillery is named after a Pennsylvania distilling hero. Phillip Wigle was one of two men convicted of treason during the American Whiskey Rebellion. Both were sentenced to hang, but were pardoned by George Washington himself.
  • Category American Whiskey
  • Country United States
  • Region Pennsylvania
  • Distillery Wigle
  • Style Wheat Whiskey
  • Alcohol 42%
California residents: Click here for Proposition 65 WARNING.
Appearance / Color
Medium Amber

Nose / Aroma / Smell
The aroma it bright with toffee and light floral notes.

Flavor / Taste / Palate
The flavor profile is solidly youthful Wheat with notes of caramel, vanilla, orange blossom, granola, and cinnamon.

Finish
The finish is medium length and lightly sweet.
Flavor Spiral TM
About the Flavor Spiral
What does Wigle Pennsylvania Wheat Whiskey taste like?

The Flavor Spiral™ shows the most common flavors that you'll taste in Wigle Pennsylvania Wheat Whiskey and gives you a chance to have a taste of it before actually tasting it.

We invented Flavor Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.

Back to flavor spiral
  • caramel
  • vanilla
  • orange
  • blossom
  • cinnamon
  • floral
  • sweet
  • toffee
  • spicy
Dog Dogson's Smartass corner
Character Dogson
Tennessee Whiskey closely parallels Bourbon, but final filtering through sugar-maple charcoal (called the Lincoln County Process) is what some producers say differentiates them. Tennessee Whiskey’s finish is sweeter and smoother than Bourbon.
Bourbon rules refer to manufacturing methods rather than location. Bourbon must be matured in new and charred American white oak casks for at least 2 years. If the bottle has no age statement, the Bourbon is at least 4 years old. No coloring or flavoring of any type is allowed, and the mash bill must contain at least 51% corn.
Moonshine Whiskey is distilled from a varied mix of corn and sugar and is aged in Mason jars and jugs for the length of time it takes the customers to get home.
is the fermentation process by which a percentage of a previous fermentation is added to a new batch as a "starter" to get the fermentation going and maintain a level of consistency from batch to batch. A sweet mash means that only fresh yeast is added to a new batch to start fermentation.
Rye Whiskey is made from mash that is at least 51 percent rye. The grain gives Rye Whiskey its spicy, sometimes peppery, and bitter flavor. It was a big seller before Prohibition, and after decades in obscurity, it’s fashionable again. Fun fact: George Washington distilled Rye Whiskey at Mount Vernon.
An un-aged American Whisky is often called “white dog.”Sour Mash is the fermentation process by which a percentage of a previous fermentation is added to a new batch as a "starter" to get the fermentation going and maintain a level of consistency from batch to batch. A sweet mash means that only fresh yeast is added to a new batch to start fermentation.
Similar drinks
Dog Dogson's Smartass corner
Character Dogson
Tennessee Whiskey closely parallels Bourbon, but final filtering through sugar-maple charcoal (called the Lincoln County Process) is what some producers say differentiates them. Tennessee Whiskey’s finish is sweeter and smoother than Bourbon.
Bourbon rules refer to manufacturing methods rather than location. Bourbon must be matured in new and charred American white oak casks for at least 2 years. If the bottle has no age statement, the Bourbon is at least 4 years old. No coloring or flavoring of any type is allowed, and the mash bill must contain at least 51% corn.
Moonshine Whiskey is distilled from a varied mix of corn and sugar and is aged in Mason jars and jugs for the length of time it takes the customers to get home.
is the fermentation process by which a percentage of a previous fermentation is added to a new batch as a "starter" to get the fermentation going and maintain a level of consistency from batch to batch. A sweet mash means that only fresh yeast is added to a new batch to start fermentation.
Rye Whiskey is made from mash that is at least 51 percent rye. The grain gives Rye Whiskey its spicy, sometimes peppery, and bitter flavor. It was a big seller before Prohibition, and after decades in obscurity, it’s fashionable again. Fun fact: George Washington distilled Rye Whiskey at Mount Vernon.
An un-aged American Whisky is often called “white dog.”Sour Mash is the fermentation process by which a percentage of a previous fermentation is added to a new batch as a "starter" to get the fermentation going and maintain a level of consistency from batch to batch. A sweet mash means that only fresh yeast is added to a new batch to start fermentation.
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