William Dalton Wheated Bourbon: Aged 4 years and bottled at cask strength at 104.1. William Dalton was the distiller at Daisy Spring (Spring Mill) for over 50 years. He lived on site and managed every aspect of the operation. Bishop’s mash of 70% corn, 20% wheat, and 10% caramel malt is fermented at 85 degrees over four days using 2 unique yeast strains imparting a fruity/ester quality to the finished product. Barrel entry is LOW at 105 proof. Char level 2 in a 53 gallon barrel. Low temp ageing and low barrel entry means the toasted, fruity, grain characteristics are on display in every bottle. Completely unique and completely Indiana!