Remus Experimental Series No. 2 Wheat Whiskey Launch
Remus Bourbon has stepped outside its traditional wheelhouse with the release of Master Distiller Experimental Series No. 2, marking the brand's first-ever straight wheat whiskey. Bottled at a robust 113 proof and finished in a quartet of port and sherry casks, this limited-edition expression represents Master Distiller Ian Stirsman's latest creative exploration from the historic Ross & Squibb Distillery in Lawrenceburg, Indiana. Distilled back in 2017, this wheat-forward whiskey spent years developing character before receiving its unconventional barrel finishing treatment, resulting in a layered sipper that pushes well beyond the bourbon boundaries Remus built its reputation on.
What's Inside the Bottle
This second installment in the annual Experimental Series showcases Remus's LKSV mashbill—a 95% wheat recipe that's a departure from the high-rye bourbon profiles the distillery typically produces. After years aging in standard cooperage, Stirsman finished the whiskey in a combination of Tawny Port, White Port, Oloroso Sherry, and Ruby Port casks, layering in complexity that wouldn't develop in traditional bourbon barrels alone. The result lands at 113 proof (56.5% ABV) and comes packaged in 700ml bottles rather than the standard 750ml format. Suggested retail sits at $69.99, and availability will be limited nationwide as quantities from this experimental batch won't stretch far. The release follows the success of Experimental Series No. 1, which took home gold at the 2025 San Francisco World Spirits Competition and established this program as an outlet for creative barrel work and grain exploration.
Why This Release Matters
Wheat whiskey remains one of the least explored categories in American whiskey, overshadowed by bourbon, rye, and even single malt. When a distillery with MGP's production scale and technical expertise dedicates warehouse space and barrel inventory to a wheat-forward experiment, it signals growing confidence in the category's potential. Stirsman's choice to work with a 95% wheat mashbill pushes even further into wheat territory than wheated bourbons like Pappy Van Winkle or Maker's Mark, which typically feature wheat as a secondary grain around 20-30% of the mashbill. The fortified wine cask finishing adds another dimension—port and sherry barrels have become increasingly common in Scotch whisky and craft American whiskey, but they're still relatively novel territory for Indiana distillate. For collectors and barrel program enthusiasts, this release represents the kind of limited-run experimentation that tends to appreciate in secondary markets, particularly when it's a brand's first foray into an entirely new grain category.
Flavor Profile From the Warehouse
- Nose: Dark chocolate and almond praline dominate the aromatics, with the fortified wine influence showing immediately
- Palate: Chocolate carries through alongside malty sweetness and subtle earthy undertones, the wheat providing a softer mouthfeel than high-rye bourbon
- Finish: Long and warming, with chocolate and malt slowly transitioning into gentle nutty notes that linger well after the sip
Frequently Asked Questions
What is wheat whiskey and how does it differ from bourbon?
Wheat whiskey is an American whiskey style that contains at least 51% wheat in the mashbill, compared to bourbon's 51% corn requirement. Wheat whiskey typically delivers a softer, sweeter, and more delicate flavor profile than corn-based bourbon, with less of the spice character you'd find in high-rye expressions. Remus Experimental Series No. 2 takes this even further with a 95% wheat mashbill, making wheat the dominant flavor driver rather than just a supporting grain. The result is a fundamentally different whiskey experience that showcases wheat's gentle, bready character amplified by years of barrel aging.
Where can I buy Remus Experimental Series No. 2?
Remus Master Distiller Experimental Series No. 2 will be available in limited quantities at select retailers nationwide starting in March 2026, with a suggested retail price of $69.99 for the 700ml bottle. Given the experimental nature and limited production volume of this release, availability will vary significantly by market and is expected to move quickly. Your best bet is to check with specialty spirits retailers that carry allocated whiskey releases or contact local Remus Bourbon distributors about availability in your area. The Remus Bourbon website and Instagram may also provide retailer locator information as the release rolls out.
What does barrel finishing mean in whiskey production?
Barrel finishing involves transferring fully matured whiskey into different barrels for an additional aging period, typically several months to a year, to add complementary flavors from the secondary wood. In the case of Experimental Series No. 2, Master Distiller Ian Stirsman finished the wheat whiskey in a combination of Tawny Port, White Port, Oloroso Sherry, and Ruby Port casks after the whiskey completed its primary aging in standard charred oak barrels. This technique layers in dried fruit, chocolate, nutty, and oxidative characteristics from the fortified wine-seasoned wood, creating complexity that wouldn't develop in virgin oak alone. It's a technique borrowed from Scotch whisky producers but increasingly used by American craft distillers to create distinctive flavor profiles.
How does this compare to Remus Experimental Series No. 1?
While both releases fall under the Experimental Series umbrella designed to showcase creative exploration, they represent entirely different approaches to whiskey-making. Experimental Series No. 1 focused on heirloom grains and unique barrel treatments within a more traditional bourbon framework and earned a gold medal at the 2025 San Francisco World Spirits Competition. Series No. 2 marks a more dramatic departure—Remus's first wheat whiskey ever, built on a 95% wheat mashbill rather than the high-rye bourbon recipes the brand is known for. The barrel finishing program also differs, with No. 2 incorporating four different port and sherry cask types. Each annual Experimental Series release is designed to be a one-of-a-kind expression rather than a consistent product line, so collectors should expect continued innovation with each installment.
Who is Master Distiller Ian Stirsman?
Ian Stirsman serves as Master Distiller at Ross & Squibb Distillery in Lawrenceburg, Indiana, where he oversees production for the Remus Bourbon portfolio and other whiskeys produced under the MGP umbrella. Stirsman leads distillation operations at one of America's most prolific whiskey production facilities, working with the naturally limestone-filtered water from the Great Miami Aquifer that defines Indiana whiskey character. The Experimental Series gives him creative freedom to work beyond the standard bourbon specifications that make up most of the distillery's output, exploring new grain varieties, mashbill combinations, and finishing techniques that wouldn't fit into core product lines. His approach balances innovation with respect for the distillery's historic production methods and regional distilling heritage.