WELLER MILLENNIUM

Rare Blend of Vintage Wheated Bourbons and Wheat Whiskeys

At the turn of the millennium, Buffalo Trace Distillery entered another era of transformation and looked to its heritage for inspiration. To honor W.L. Weller’s pioneering spirit, the distillation team set aside select whiskeys from the early 2000s with the vision of creating a once-in-a-generation release.

Weller Millennium is a rare blend of vintage straight bourbons and wheat whiskeys distilled in 2000, 2003, 2005, and 2006. Showcasing the defining role of wheat in bourbon-making, it delivers a softer, sweeter, and more approachable profile. By marrying these exceptional spirits, the final whiskey achieves remarkable harmony – greater than the sum of its parts.

TASTING NOTES

On the nose, there are rich caramel and toffee notes, indicating prolonged interaction with oak barrels that lead into an oak woodiness, with layers of depth and complexity from years of maturation.

Subtle but distinct hints of dried fruits, such as figs or raisins, and a touch of stone fruit can be found lingering throughout.

Sweet notes of caramel persist on the palate finishing with a prominent oak influence, imparting a subtle dryness and a lingering sense of refinement.

PROFILE

CARAMEL

TOFFEE

DRIED FRUIT

OAK

Proof

(49.5%)

Mash

Wheated Mash

Style

Straight
Bourbon

YOUR WHISKEY JOURNEY

New to Bourbon? Start closer to Novice. If you're a seasoned pro, head for Advanced. It's your journey, enjoy it!

Novice

Advanced

New to Bourbon? Start closer to Novice. If you're a seasoned pro, head for Advanced. It's your journey, enjoy it!

UNIQUE FACTS

Weller bourbons use wheat instead of rye as the secondary grain, creating a softer, smoother flavor profile that stands out among traditional Kentucky bourbons.

Certain W.L. Weller expressions, like William Larue Weller from the Antique Collection, are released annually in limited quantities, making them highly sought after by collectors.

The brand preserves Weller’s original philosophy and style, maintaining the same wheated mash bill concept first introduced by William Larue Weller in the 19th century.