Larceny Small Batch
Bardstown, Kentucky
Heaven Hill's wheated bourbon, with wheat replacing rye as the flavouring grain. Softer aromatic profile than a rye-heavy bourbon at the same proof.
- Aging
- New charred oak, no age statement
- Mashbill
- Corn 68%Wheat 20%Malted barley 12%
- Congeners
- High
- Histamines
- Moderate
- Polyphenols
- Moderate
- Sulfites
- Very Low
- Tannins
- Moderate
- Sugar
- Low
- Additives
- Very Low
- Calories
- 113
- Sugar
- 0g
16.1g ethanol at 46% ABV. No sugar, so every calorie here is alcohol.
In its favor
- ✓Wheated mashbill, so lower aromatic congener contribution than high-rye
- ✓Mashbill published in full
- ✓No additives permitted under US law
What to watch
- !92 proof
- !Contains wheat
Factor by factor
Congeners High ▾
Byproducts of fermentation (methanol, acetaldehyde, fusel alcohols). Strongly linked to hangover severity; darker, less-distilled spirits carry more.
Histamines Moderate ▾
Produced by bacteria during fermentation/aging. Trigger flushing, headaches, congestion in sensitive drinkers. High in red wine, beer, aged spirits.
Polyphenols Moderate ▾
Plant compounds with antioxidant activity. Slightly protective at low doses but at high concentrations may worsen hangover via tannin/quercetin reactions.
Sulfites Very Low ▾
Preservatives (SO₂) added to wine and some beers. Common trigger of headaches, asthma, and allergic-type reactions.
Tannins Moderate ▾
Astringent polyphenols from skins, seeds, barrels. Bind proteins, slow alcohol clearance, and aggravate dehydration-style symptoms.
Sugar Low ▾
Residual sugar amplifies hangover via blood-sugar swings and dehydration. Liqueurs and cocktails are the main offenders.
Additives Very Low ▾
Colorants, flavorings, glycerin, propylene glycol, sorbates. Cheap spirits and ready-to-drinks often hide these in trade-secret formulas.
Larceny is the accessible wheated bourbon, in the same structural family as Maker’s Mark: the 20% flavouring grain is wheat rather than rye. Wheat contributes fewer and gentler aromatic compounds than rye does, which is the reason wheated bourbons consistently land a shade lower on hangover-load rankings at matched proof and age.
That advantage is real but small. The dominant term in any bourbon is still the new charred oak barrel, which US law requires and which no mashbill choice can offset.