Cinnamon potpourri | Berry turnover | Brown sugar | Charred oak | Faint powdered sugar

Fruitcake | Light roasted coffee | Vanilla butterscotch pudding

Berry compote | Sweet oak | Toasted cinnamon | Toasted oak | Slightly bitter

Heaven Hill Executive Chairman Max Shapira created the idea of Heaven Hill’s Grain to Glass series in the mid-2010s. The concept revolves around the company working with Beck’s Hybrids in Indiana to “hand select a unique corn seed varietal that has specific attributes desirable for Heaven Hill Grain to Glass, one of which is choosing seed which is best suited for growth in Central Kentucky.” From there, Heaven Hill works with Peterson Farms to grow the corn on one of two sites in Nelson County, Kentucky. Of note, both Beck’s Hybrids and Peterson Farms are also family-owned and operated companies, much like Heaven Hill itself.

Like the standard Heaven Hill Grain to Glass series, the Heaven Hill Grain to Glass Specialty Barrel Series is composed of three whiskeys. This includes the bourbon in review, a straight wheated bourbon, and a rye expression. Unlike the standard versions, the 2025 Specialty Barrel Series is entirely aged in Chinquapin Oak, a distinct species of American white oak native to Central and Eastern North America. These barrels were selected by Heaven Hill’s distilling team in collaboration with Independent Stave Company. Heaven Hill Master Distiller Conor O’Driscoll states, “these barrels highlight the interplay between grain and oak in a way that elevates the mashbills, allowing each whiskey’s character to shine at barrel proof.”

Heaven Hill emphasizes transparency with their Grain to Glass releases, providing a wealth of specific data for each whiskey. Like the standard 2025 Grain to Glass Wheated Bourbon, the corn seed varietal used for this Specialty Barrel Series edition was Beck’s 6225, which is prominently displayed on the front of the bottle. Additionally, the whiskey was aged at Cox’s Creek in rickhouse W5 on floors 3 and 5, which slightly varies from the rickhouses and floors used for the standard edition, which were rickhouses W5 and W6 on floors 3, 4, and 5.

You’ll first notice the bourbon’s brilliant red coloring, which correlates to the amount of red fruit notes in its sip. The aroma opens with a strong whiff of cinnamon potpourri, then transitions to a blend of berry turnover and brown sugar. The palate starts with a rustic fruitcake note and layers in light-roasted coffee and vanilla butterscotch pudding. The finish continues the berry flavor theme while adding sweet oak, toasted cinnamon, and toasted oak notes.

As you’d expect, many of the same flavors of the standard Grain to Glass Wheated Bourbon are present, but there are a few noticeable changes. The cinnamon potpourri scent in the aroma is a dead giveaway, as cinnamon and a toasted element can be tasted throughout the sip. The proof is also quite a bit lower than last year’s standard Wheated Bourbon, though on par with this year’s standard edition. It’s quite noticeable, as the bourbon doesn’t feel as expressive as the flavors want to be. In the end, it’s the combination of flavors that wins out. The berry mixed with an array of cinnamon and toasted oak results in a satisfying pour.