Laws Whiskey House in Denver, CO
Centennial Straight Wheat Whiskey
Mash Bill: 100% Wheat
100 Proof (50% ABV)
Aged 5 Years
Laws Whiskey House Website
Laws Whiskey House makes some dang good whiskey. They focus on having more transparent flavors, highlighting the grains that the spirits are made from. Across a line that has multiple grain expressions and mash bills, this leads to some pretty darn diverse whiskey offerings.
The Centennial Wheat is a bonded expression focusing 100% on that central grain. With the way that Laws handles highlighting their grain profiles, I’m really excited to dive in and see what’s cooking. Or, at least what’s been cooked and then distilled and bottled.
Heat vs Proof
Notes & Review
Nose: The nose carries toasted notes of baked vanilla toffee, almond brittle, roasted oak, baking spice, and toasted wheat bread.
Palate: Baked toffee crunch, dry roasted almond, grilled wheat bread, torched brown sugar, and black currant tea.
Finish: Smoked black currant tea, torched oak, raw almonds, tobacco.
The thing I love most about this pour is the nose. I could live in there for days and not get sick of the beautiful balance of earthy, spiced, sweetness that Laws was somehow able to manage.
The palate is definitely earth-heavy as is expected from a bottle priding itself on highlighting its underlying grains. However, it’s also going to have nice balancing factors that keep it from being too one-dimensional. Sweetness, spice, and woody flavors keep it depthful and rounded.
Overall, the pour is delicious. If you’re a fan of “wheated” whiskey but wish there was more of that toasty earthiness to it, this is likely a pour for you. It’s great for those who love a well-matured and grain-forward profile where you can really taste the mash bill in the best possible way.
Greg Sinadinos started his spirits journey writing a whiskey periodical for Fine Tobacco NYC Magazine. He began answering review requests under a social media page he named “Whiskey Culture,” which quickly merged with Greg’s passion for connecting with others and his interest in history.
Today, Greg travels the country not just looking for great whiskey, but also exploring the history and individuals that the whiskey community is founded upon. He has authored “Whiskey History From Around The World” and is the host of “The Rickhouse” web series.