A Different Kind of Mash Bill
Most standard bourbons use rye as the secondary grain to give the whiskey a spicy kick. Weller Antique 107 completely ditches the rye and uses wheat instead. This is what people mean when they talk about a wheated bourbon.
The wheat softens the edges and replaces the sharp pepper with a sweeter, softer profile heavy on vanilla and baked apple. It is a completely different drinking experience if you are only used to traditional high-rye recipes.
The Impact of 107 Proof
A lot of entry-level wheated bourbons are bottled at 90 proof, which makes them easy to drink but sometimes a bit thin. Pumping this up to 107 proof changes the entire character of the whiskey.
The higher alcohol volume carries the flavor oils much better. You get a bold, rich mouthfeel that does not get watered down the second it hits an ice cube. It gives the bourbon a heavy backbone that holds up no matter how you choose to drink it.
Why Non-Chill Filtering Matters
When a bourbon is chill-filtered, the distillery cools it down to remove fatty acids so it doesn’t look cloudy in the bottle. Weller skips this step for the Antique 107.
Leaving those natural oils in the liquid gives it a heavy, syrupy texture. It actually coats your glass and your tongue, making the finish last a lot longer than a heavily filtered whiskey. That thick texture is a big part of what makes this bottle feel like a premium pour.
Perfect for Professional Gifting
Because of its unique character and recognizable red label, it makes a great impression without looking like you just bought the most expensive bottle on the shelf. It has real credibility among people who actually drink whiskey.
B2B tech companies often send a bottle of this to a big client after signing a contract. It shows you put some thought into the gift and actually know your bourbon, rather than just grabbing a generic premium bottle from the grocery store.
How It Opens Up in the Glass
If you pour a glass of this and drink it immediately, the 107 proof is going to punch you in the nose. Let it sit for about ten minutes. Giving it some air lets the alcohol vapors burn off and brings out the dark cherry and caramel notes.
You can even add a single drop of water to open it up further. That tiny bit of dilution helps uncover the sweeter, deeper flavors hidden under the heat. It is a bourbon that rewards you for taking your time.