There are bottles you admire from a distance, and then there are bottles that land on your bar and make the room go quiet. William Larue Weller Bourbon, 2013 bottling, at a staggering 68.1% ABV, is firmly in the second category. This is barrel-proof wheated bourbon at its most uncompromising — no water added after maturation, no concessions made. What came out of that barrel is exactly what's in this bottle.
For those unfamiliar, the Weller line is built on a wheated mashbill, meaning wheat replaces the more common rye as the secondary grain alongside corn and malted barley. Why does that matter? Rye brings spice and bite. Wheat brings softness, roundness, and a broader canvas for the barrel's influence to paint on. At standard proof, wheated bourbons tend to drink approachable and gentle. At 68.1%, the rules change entirely. That barrel entry proof and the years of interaction between spirit and charred oak concentrate everything — the sweetness gets deeper, the oak influence gets louder, and you're left with something that demands your full attention.
The 2013 bottling sits in what many consider the golden era for this annual release. At this strength, you're tasting bourbon that hasn't been diluted from its natural resting state, which means every sip carries the full weight of what happened inside that barrel. Warehouse placement, seasonal temperature swings, the char level of the wood — all of it shows up unfiltered. This is bourbon with nothing to hide.
Tasting Notes
I won't fabricate specific notes where the data doesn't support them, but I can tell you what to expect from a wheated barrel-proof bourbon of this calibre. Think rich, dessert-like sweetness — dark caramel, baked fruit, vanilla that's gone past extract and into custard territory. The wheat softens what could otherwise be an aggressive barrel-proof experience, but at 68.1% there's still plenty of heat and oak authority. A few drops of water will open this up dramatically, and I'd recommend experimenting to find your sweet spot.
The Verdict
At £2,500, this is collector territory. Let's be honest about that. You're paying for scarcity, for a specific vintage from a release that bourbon enthusiasts treat with near-religious reverence, and for the privilege of drinking barrel-proof wheated bourbon from a legendary programme. Is it worth it? If you're the kind of person who understands why a 2013 bottling matters, you already know the answer. For everyone else, this is aspirational bourbon — the kind of bottle that teaches you what the category is capable of at its absolute ceiling. I'm giving it a 7.7 out of 10. It's outstanding bourbon by any measure, but the price-to-experience ratio keeps it from perfection. The liquid is remarkable; the accessibility is not. If you find it at a bar pour, don't think twice.
Best Served
Neat, in a Glencairn or wide-bowled rocks glass, with a small jug of room-temperature water on the side. Add water in drops — at 68.1%, even a small addition changes the character significantly. This is a sipper, not a mixer. If you're feeling brave and want to build the most luxurious Old Fashioned of your life, a half-measure with a sugar cube, two dashes of Angostura, and an orange peel will be something you talk about for years. But honestly? Drink it straight first. You owe the bottle that much respect.
