{"product_id":"colonel-e-h-taylor-four-grain-bourbon-whiskey","title":"Colonel E.H. Taylor Four Grain Bourbon Whiskey","description":"\u003cp\u003e\u003cstrong\u003eFour grains. Distilled in 2005. Aged 12 years. Colonel E.H. Taylor's most unconventional release — and one of the most technically interesting bourbons Buffalo Trace has ever produced.\u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003eStandard bourbon uses three grains: corn (the majority), a secondary grain (rye or wheat), and malted barley. Colonel E.H. Taylor Four Grain adds a fourth — wheat alongside the corn, rye, and malted barley — creating a mashbill with no precedent in the standard Taylor lineup. Distilled in 2005 at 104 proof and aged 12 years at Buffalo Trace in Frankfort, Kentucky, the result is a bourbon of unusual textural complexity: the wheat rounds the rye's spice while the malted barley contributes a subtle grain sweetness that sets it apart from anything else in the E.H. Taylor Collection.\u003c\/p\u003e  \u003cp\u003eLike all E.H. Taylor releases, it arrives in the iconic cylinder and tube packaging that honors the Colonel's original 19th-century designs. It is a limited release — the four-grain mashbill is not a standard ongoing expression, and existing stock is finite.\u003c\/p\u003e  \u003ch3\u003eTasting Notes\u003c\/h3\u003e \u003cul\u003e   \u003cli\u003e \u003cstrong\u003eAppearance:\u003c\/strong\u003e Rich amber with warm copper highlights.\u003c\/li\u003e   \u003cli\u003e \u003cstrong\u003eAroma:\u003c\/strong\u003e Caramel, vanilla, clove, and a subtle smokiness. The four-grain mashbill adds a distinctive grain sweetness underneath.\u003c\/li\u003e   \u003cli\u003e \u003cstrong\u003ePalate:\u003c\/strong\u003e Full-bodied with exceptional balance — sweet caramel and vanilla up front, warm spice from the rye, a soft wheat roundness in the mid-palate, and charred oak tannins at the close.\u003c\/li\u003e   \u003cli\u003e \u003cstrong\u003eFinish:\u003c\/strong\u003e Long and dry — burnt sugar, caramel, and barrel char fading into a clean, spiced close.\u003c\/li\u003e \u003c\/ul\u003e  \u003ch3\u003eThe Four Grains\u003c\/h3\u003e \u003cul\u003e   \u003cli\u003e \u003cstrong\u003eCorn:\u003c\/strong\u003e The majority grain — provides the sweetness base and legally defines it as bourbon\u003c\/li\u003e   \u003cli\u003e \u003cstrong\u003eRye:\u003c\/strong\u003e Contributes spice, sharpness, and structure\u003c\/li\u003e   \u003cli\u003e \u003cstrong\u003eWheat:\u003c\/strong\u003e Softens and rounds the rye's edges — the addition that makes this mashbill unusual\u003c\/li\u003e   \u003cli\u003e \u003cstrong\u003eMalted Barley:\u003c\/strong\u003e Enzyme source for fermentation, contributes subtle cereal and nuttiness\u003c\/li\u003e \u003c\/ul\u003e  \u003ch3\u003eSpecs\u003c\/h3\u003e \u003cul\u003e   \u003cli\u003e \u003cstrong\u003eDistillery:\u003c\/strong\u003e Buffalo Trace, Frankfort, Kentucky\u003c\/li\u003e   \u003cli\u003e \u003cstrong\u003eStyle:\u003c\/strong\u003e Kentucky Straight Bourbon Whiskey\u003c\/li\u003e   \u003cli\u003e \u003cstrong\u003eMashbill:\u003c\/strong\u003e Corn, rye, wheat, malted barley\u003c\/li\u003e   \u003cli\u003e \u003cstrong\u003eDistilled:\u003c\/strong\u003e 2005\u003c\/li\u003e   \u003cli\u003e \u003cstrong\u003eAge:\u003c\/strong\u003e 12 years\u003c\/li\u003e   \u003cli\u003e \u003cstrong\u003eProof:\u003c\/strong\u003e 104 (52% ABV)\u003c\/li\u003e   \u003cli\u003e \u003cstrong\u003eSize:\u003c\/strong\u003e 750ml\u003c\/li\u003e \u003c\/ul\u003e  \u003cp\u003eExplore the full \u003ca href=\"https:\/\/woodencork.com\/collections\/colonel-e-h-taylor\"\u003eColonel E.H. Taylor collection\u003c\/a\u003e or browse all \u003ca href=\"https:\/\/woodencork.com\/collections\/bourbon\"\u003ebourbon at Wooden Cork\u003c\/a\u003e.\u003c\/p\u003e  \u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e \u003cul\u003e   \u003cli\u003e \u003cstrong\u003eWhat makes a four-grain bourbon unusual?\u003c\/strong\u003e Almost all bourbon uses three grains. Adding wheat as a fourth grain alongside rye creates a mashbill with competing secondary grain influences — the rye's spice and the wheat's softness interact in a way that produces a more complex mid-palate than either alone. It is one of the rarest mashbill configurations in American whiskey.\u003c\/li\u003e   \u003cli\u003e \u003cstrong\u003eHow does E.H. Taylor Four Grain compare to E.H. Taylor Amaranth?\u003c\/strong\u003e Both are experimental Taylor releases using non-standard grains, but in different ways. Four Grain uses wheat as a fourth conventional grain alongside rye. Amaranth replaces rye entirely with an ancient Aztec grain. Four Grain is the more classical of the two; Amaranth is the more radical departure.\u003c\/li\u003e   \u003cli\u003e \u003cstrong\u003eIs E.H. Taylor Four Grain still being produced?\u003c\/strong\u003e No — this is a specific limited release distilled in 2005. It is not an ongoing expression and will not be restocked once current inventory is sold.\u003c\/li\u003e   \u003cli\u003e \u003cstrong\u003eHow does this relate to Pappy Van Winkle or W.L. Weller?\u003c\/strong\u003e Both Pappy and Weller use wheat as their secondary grain (wheated bourbon). E.H. Taylor Four Grain uses both rye and wheat simultaneously — a different approach that produces a distinct profile from either a pure rye-mashbill or pure wheated bourbon.\u003c\/li\u003e \u003c\/ul\u003e  \u003cscript type=\"application\/ld+json\"\u003e {   \"@context\": \"https:\/\/schema.org\",   \"@type\": \"FAQPage\",   \"mainEntity\": [     {       \"@type\": \"Question\",       \"name\": \"What makes a four-grain bourbon unusual?\",       \"acceptedAnswer\": {         \"@type\": \"Answer\",         \"text\": \"Almost all bourbon uses three grains. Adding wheat as a fourth grain alongside rye creates a mashbill with competing secondary grain influences — the rye's spice and the wheat's softness interact in a way that produces a more complex mid-palate than either alone.\"       }     },     {       \"@type\": \"Question\",       \"name\": \"How does E.H. Taylor Four Grain compare to E.H. Taylor Amaranth?\",       \"acceptedAnswer\": {         \"@type\": \"Answer\",         \"text\": \"Four Grain uses wheat as a fourth conventional grain alongside rye. Amaranth replaces rye entirely with an ancient Aztec grain. Four Grain is the more classical of the two; Amaranth is the more radical departure.\"       }     },     {       \"@type\": \"Question\",       \"name\": \"Is E.H. Taylor Four Grain still being produced?\",       \"acceptedAnswer\": {         \"@type\": \"Answer\",         \"text\": \"No \\u2014 this is a specific limited release distilled in 2005. It is not an ongoing expression and will not be restocked once current inventory is sold.\"       }     },     {       \"@type\": \"Question\",       \"name\": \"How does this relate to Pappy Van Winkle or W.L. Weller?\",       \"acceptedAnswer\": {         \"@type\": \"Answer\",         \"text\": \"Both Pappy and Weller use wheat as their secondary grain. E.H. Taylor Four Grain uses both rye and wheat simultaneously \\u2014 a different approach that produces a distinct profile from either a pure rye-mashbill or pure wheated bourbon.\"       }     }   ] } \u003c\/script\u003e","brand":"Colonel E.H. Taylor","offers":[{"title":"Default Title","offer_id":49127982563580,"sku":"088004024543","price":1709.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0800\/6605\/2348\/files\/ColonelE.H.TaylorFourGrainBourbonWhiskey.png?v=1779539067","url":"https:\/\/thebourbonvaulthq.com\/products\/colonel-e-h-taylor-four-grain-bourbon-whiskey","provider":"THE BOURBONVAULT HQ","version":"1.0","type":"link"}