Barton 1792 is taking its bestselling wheated bourbon up to 125 proof—and that’s the exact move buyers have been asking for.

The wheated bourbon category has matured beyond its “approachable alternative” positioning. Today’s on-premise and retail buyers want depth without giving up drinkability, and 1792 Wheated Full Proof answers that demand directly. By bottling at 125 proof—the whiskey’s barrel entry strength—Barton isn’t just cranking up the ABV; they’re releasing the bourbon as the distillery originally intended it, before proof dilution mellowed it for the original Sweet Wheat release. That’s a meaningful distinction for bars and retailers positioned in the premiumization sweet spot.

What matters operationally: this is a line extension that doesn’t cannibalize. Sweet Wheat built a decade-long track record with consumers seeking smooth, fruit-forward bourbon. Wheated Full Proof targets the customer who loved that profile but wanted more muscle—honeyed caramel and ripe stone fruit layered with tropical notes and balanced oak tannins. It’s the same DNA, amplified. For a distributor’s bourbon section, this gives shelf real estate a reason to expand the 1792 footprint rather than compete within it. Sazerac’s distribution muscle means placement will follow quickly in major metros.

For buyers stocking bourbon in the $40–$50 range, this becomes an easy conversation: Sweet Wheat for sippers, Wheated Full Proof for craft cocktails and neat drinkers ready to lean into complexity. Barton understands the market doesn’t need another wheated bourbon—it needs a reason to deepen its existing loyalty. This delivers that reason.