Review: Star Hill Farm American Wheat Whisky 2025

If you don’t think you know Star Hill Farm, you do: It’s the parent company of Maker’s Mark, which isn’t just well-known for its use of red wax to top its bottles. It’s also (probably) the best-selling wheat-recipe bourbon in the world. Wheated bourbon is still over 50% corn — Maker’s is 70% corn and 16% wheat, the rest barley. Wheat whiskey — that’s something else.

Wheat whiskey has to be over 50% wheat, which dramatically changes the profile of the spirit. And that’s why, after 70 years, for Maker’s/Star Hill to release a wheat whiskey instead of a bourbon is a pretty big deal.

The whiskey — whisky, in Maker’s spelling — is made at the same distillery as Maker’s Mark, and it “represents a decade-long pursuit of flavor through nature and a deepening commitment to regenerative agriculture as the distillery’s first-ever wheat whisky and new mashbill. This inaugural expression marks a new chapter for Maker’s Mark, reflecting the flavor potential of regeneratively grown grain and the terroir of the brand’s 1,100-acre Star Hill Farm.”

If you don’t believe that, check out the label.

The distillery also notes: “With this release, Maker’s Mark is scaling its sustainability mission by launching the Maker’s Mark Regenerative Alliance. They are committing to transition 1 million acres of farmland to regenerative practices over the next three years. The whisky also becomes the first to carry Estate Whiskey certification, setting a new standard in traceable, estate-grown distilling.”

The mashbill in this release — which looks to be an annual affair — is 51% soft red winter wheat, 27% malted soft red winter wheat, and 22% malted barley.

Ready? Let’s dive in.

Star Hill Farm American Wheat Whisky 2025 Review

I’m the first to admit that wheat whiskey often rubs me the wrong way — too sweet, with a strong breakfast cereal vibe that I can’t readily shake. Star Hill Farm strikes about the same way, though it exhibits restraint: The nose is heavy with brown sugar, honey, and a touch of the barrel — more toasty than charred here. A pinch of pepper brightens things up, then some lemon curd and a note of orange peel.

The palate doesn’t surprise: It’s sweet, with brown sugar, then maple syrup becoming dominant. Again it’s quite toasty — like well-grilled wheat bread, not barrel char — which pairs well with the syrup quality to create a Sunday morning breakfast character. Pancakes are not out of the question here. As the whiskey develops, notes of maraschino cherries (the supermarket kind) take things into a more fruit-forward realm, alongside an echo of candied orange, approaching marmalade. Some baking spice dots the finish, though that doesn’t do much to temper the sweet attack, instead hitting the back of the throat like a dusting of cinnamon across a big plate of baked goods.

To recap: It’s sweet but not quite over the top. Not quite.

A- / $100

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