There’s something quietly revolutionary about what Cathead Distillery is doing in Mississippi. Their Old Soul 7-Year-Old Wheated Whiskey is not just another release—it marks the debut of the Estate Collection, a series meant to define Cathead as a fully grain-to-glass producer. Every kernel of wheat used in this whiskey was grown, distilled, barreled, and bottled within Mississippi’s borders—a statement of both craftsmanship and terroir.

A Sense of Place: The Estate Collection

Cathead Distillery, Mississippi’s first legal distillery since Prohibition’s repeal in 1966, launched the Estate Collection in 2025 to showcase spirits made entirely from local grains and produced on-site from “seed to sip.” The 7-Year Wheated Whiskey was the first in this limited series, followed later by the Estate Collection #2 and #3 straight bourbons that incorporated sorghum grain (aka milo) grown in the Delta. I will be picking up estate collection #3 (I can’t seem to find anything on number 2), which has a mashbill of 65% corn, 28% wheat, and 7% sorghum, once Hokus Pokus has it in its system; so next week hopefully. Maybe number 2 is still awaiting bottling. A distiller literally has to plan for bourbon releases years in advance, so plans can easily change based on how a whiskey is aging. I am eager to try a wheated sorghum bourbon. For those that don’t know what sorghum grains are, they are used for animal feed (like corn), molasses, and distilling. You can even pop it like popcorn. Cereal rye is not grown much in the gulf south, so it makes sense that a grain to glass whiskey would have corn, wheat, and sorghum as opposed to rye.

But I digress; this bottle has a mashbill of 100% wheat. In Louisiana and Mississippi, wheat is generally only grown in the winter. Soft red winter wheat is what is generally grown in the south as opposed to the midwest, and is especially suitable for pastry and snack flour, rather than bread. And, apparently, whiskey, as soft red winter wheat is commonly used by bourbon producers in Kentucky for wheated bourbons.

This project underscores the distillery’s commitment to expressing Mississippi’s environment—its distinctive climate, heat, and soil—through honest, small-batch whiskey made with only local ingredients. Only fourteen barrels of the inaugural batch were chosen, and each was pot-distilled and aged for seven years in #3 charred American oakarrels, then bottled at 100 proof for strength and balance, largely meaning drink-ability for those who don’t normally drink higher proof whiskies. This bottle was just under $80.

Given that Cathead has mostly produced high rye bourbons in the past, this pivot to wheat is interesting, and this wheat whiskey is definitely going all in on this pivot.

Tasting Notes

Color and Swirl: The color on this is a very deep rich amber with mahogany flecks; the color is very impressive for a 7 year old whiskey proofed down to 100 proof. On the swirl is a thin film that then develops very slow moving thick legs. This whiskey is very oily even at 100 proof.

Nose: The nose is elegant and fragrant, leading with rich vanilla and baking spices that merge beautifully with toasted marshmallow. A layer of cherry fruit hints at the wheat’s sweetness, teasing the nose with creamy nostalgia and warmth.

Palate: On the palate, the whiskey truly reveals its craft origins—buttery and round, with sweet and nutty notes of almond, hazelnut, cherries, and cocktail bitters enveloped in more vanilla cream. It shows the refined weight of age but remains vibrant, never heavy. Every sip feels deliberate, building layers of sweetness that linger into the heart of the glass. The Mouthfeel is medium.

Finish: The finish offers a clean interplay of grain, cherry cordial, light citrus, and a lingering vanilla reminiscent of a creamsicle—a nod to the distillery’s Southern roots and a satisfying conclusion to its texture-driven profile.

The only negatives I have is that there is a hint of youthful bitterness on the palate and finish, although after having the bottle open for 24 hours the bitterness was barely noticeable. This whiskey needs a little oxygen to really shine. On the other hand, I have always been a fan of cherry flavored bourbons, and this wheat whiskey really exemplifies those cherry flavors, particularly on the finish. On my second tasting a day after starting this review, this is a very soft drinkable whiskey but with tons of flavor. I really like this one especially after letting it breathe for a day.

The Legacy in a Bottle

Co-founder of Cathead Distillery Richard Patrick describes the Estate Collection as “a true grain-to-glass accomplishment from right here in Mississippi,” a sentiment this whiskey encapsulates perfectly. This release marks a turning point for Cathead Distillery—proof that Southern whiskey can channel local agriculture and artistry into something really good and different from other American whiskies on the market.

Old Soul 7-Year-Old Wheated Whiskey is not just a nice sipping experience; it is a modern Southern classic, crafted patiently and lovingly in the heart of Jackson, Mississippi.

For fans of wheated bourbons and whiskies, this one’s a must—smooth, balanced, and steeped in place.

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