I don't know if they are wheated or rye, never paid that much attention to them.

Woodford Reserve
Eagle Rare
Buffalo Trace
Elijah Craig 12yr old (special for HiTime Wines)
Ridgemont Reserve 1792

These are the ones I like, so are they wheated or rye?

Peace of the Lord be with you.
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Same here. Rye is a handful to drink for me.
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Yes, Wheated Bourbons are much smoother than Rye Bourbons and some offer a slight sweetness on the finish.

Had me some Makers 46 last night, Oh Yea!
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I don't mind rye in beer or bread.
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This.
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So which of they ones I named are wheated?

If they are not, give me some examples of wheated bourbons. To me, the normal Makers Mark is nasty, not smooth at all. Of course, that is simply make taste/take on it.

If that is wheated, and if some of the others which I have tasted and found that I don't like (because I don't find them smooth) are wheated, then could we assume the smoothness is dependant upon individual palate?

Peace of the Lord be with you.
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The ones you've mentioned are all ryed bourbons. Examples of wheaters are Makers Mark, the Van Winkle line, and the Weller line from Buffalo Trace.
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See my post, number 12 in this thread. It has a listing of the most commonly known Wheated Bourbons.

Yes, taste is very subjective and different people, when tasting the same product, can perceive different flavor profile. However, it is commonly suggested by many bourbon drinkers that wheated bourbons do often offer a slight sweetness of the finish.
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OK, I see this list. Of these, I've had the ones I highlighted in red. I guess then, considering the ones I like, that I'm more of a rye Bourbon drinker than wheat. For of those I highlighted, I'd only get them again if I got a real deal on them.

I find the rye Bourbons that I like to be smoother and slightly sweeter, especially in the finish, than I do the wheated ones.

Interesting!

Again, as I've said with so many other things, you have to satisfy your own palate. If you don't like it, don't try to please someone else's palate.

Peace of the Lord be with you.
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I have found this to be the case as well.
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+2. In the case with my personal favorite (Bulleit), I almost get a cinnamon type sweetness on the finish. Even moreso when I throw in an ice cube or 2.
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Obviously there isn't a correct answer except for, "I'll have another".:-)

Rye definitely dominates the numbers, but with Buffalo Trace keeping the Pappy and Weller lines alive wheated bourbon has surged. I've pondered it myself before but no clear cut answer for me. I think this is one time I don't mind just sitting on the fence, either way I fall I land on bourbon.
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I also hadn't considered whether I prefer wheat or rye. Although I do love nearly all the bourbons I have had the pleasure to taste

Also for generic info, what are the standards of Beam and Evan Williams? Wheat or Rye? Those are normally all I can afford as I am a poor grad student :-)
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Anyone try Devil's Cut? :-):-):-)

http://www.jimbeam.com/devils-cut
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There are no standards with respect to how much Wheat or Rye is used when making a Wheated Bourbon vs a Rye Bourbon. The only know standards are that Wheat and Rye are never mixed to create a Bourbon and that if it's going to be a Bourbon, not a plain Whiskey, it must contain a minimum of 51% Corn.
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Ah ok. But where are Jim Beam and Evan Williams in the wheat vs rye bourbons, respectively?
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They are both considered to be in the Rye category.
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I only tried a sample but I thought it was pretty decent. Nothing I'd rush out to get, but if it was on sale I might spring for it.
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Bulleit or Bulleit Rye.. They are probably my favorite go to bourbons right now. The Rye has a floral quality about it. The Regular one has a cinnamon spice and taste to it.
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Definitly rye. Bulleit is my go to. I love the Sazarac also (BTAC and regular production).
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