For a brand built on high-rye bourbon, stepping into wheat whiskey territory is a big move. But that's exactly what Remus Bourbon has done with the release of its Master Distiller Experimental Series No. 2 — and the details behind this bottle make it worth paying attention to.
The release comes from Ross & Squibb Distillery in Lawrenceburg, Indiana, where Master Distiller Ian Stirsman has been quietly building one of the more interesting catalogs in American whiskey. The Experimental Series was designed from the start as a creative outlet — a chance to step away from the core lineup and try things that wouldn't otherwise make it into production. Series No. 2 takes that mission seriously.
A Wheat Whiskey — Something Remus Has Never Done Before
This is the first wheat whiskey Remus has ever put out under its name. That alone makes it a notable release. The spirit was distilled back in 2017, using what the distillery calls its LKSV mashbill — a recipe that runs 95% wheat. That's about as wheat-forward as it gets, and it represents a genuine departure from everything the Remus name has been associated with up until now.
Stirsman described the project in straightforward terms: "With Series No. 2, I set out to create something entirely new for Remus by working with our LKSV, 95% wheat whiskey mashbill for the first time. It's a continuation of our commitment to innovation while respecting the deep-rooted heritage of our distillery."
That tension — pushing forward while keeping one foot in tradition — comes through in how the whiskey was finished. After sitting in the barrel since 2017, the distillate was finished across four different cask types: Tawny Port, White Port, Oloroso Sherry, and Ruby Port. That's not a simple one-and-done finishing process. Running a spirit through that many different wine-seasoned barrels adds layers of complexity that a single finish simply can't deliver.
What's Actually in the Glass
At 113 proof — or 56.5% ABV — this is a full-strength whiskey with enough body to carry everything that went into making it. The nose opens with dark chocolate and almond praline, which sounds like a dessert menu but translates well into a spirit that's meant to be sipped slowly.
On the palate, chocolate continues to lead, joined by what the distillery describes as malty sweetness and a subtle earthiness. That malt character makes sense given the wheat-heavy mashbill, and the earthiness adds a grounding quality that keeps things from going too sweet. The finish is long and warming — chocolate and malt that gradually fade into a gentle nuttiness. It doesn't cut off sharply, which tends to be a good sign in a whiskey that's been given this much time and finishing attention.
The combination of a high-wheat base with Port and Sherry finishes is a bit unusual in American whiskey, where wine-cask finishes tend to be applied to rye or bourbon mash. That unusualness is the point. The Experimental Series exists precisely because Stirsman wants to explore what happens when the rules get bent a little.
Building on What Series No. 1 Started
The first installment of the Experimental Series set a high bar. It earned a gold medal at the 2025 San Francisco World Spirits Competition, which is one of the more respected blind-tasting competitions in the industry. Winning there carries weight because the judging panels tend to be thorough and the competition is steep.
Series No. 2 takes the foundation that No. 1 built and goes in a completely different direction, which appears to be the whole idea behind the program. Rather than repeating a formula, Stirsman is using each release to explore a different corner of what the distillery is capable of. Heirloom grains, unconventional barrel finishes, and flavor profiles that don't fit neatly into existing categories are the tools he's working with.
For collectors and serious whiskey drinkers, that kind of intentional unpredictability is actually appealing. It means each release in the series is genuinely distinct rather than a slight variation on the same theme.
The Distillery Behind the Bottle
Ross & Squibb Distillery sits in Lawrenceburg, Indiana — a town that Remus has long positioned as rye whiskey country, even while Kentucky gets most of the attention for bourbon production. The distillery draws its water from the Great Miami Aquifer, a limestone-filtered water source that has been part of the region's distilling identity for a long time.
The Remus name itself is a nod to George Remus, widely known as the "King of the Bootleggers" during Prohibition. The brand leans into that outlaw spirit as part of its identity — the idea being that the best whiskey has always had a little rebellion in its DNA. An experimental series that goes outside everything the brand has done before fits that narrative reasonably well.
Ross & Squibb operates under the broader MGP Ingredients umbrella, which also owns Luxco. That parent company runs a portfolio that includes Penelope Bourbon out of the same Lawrenceburg distillery, along with Lux Row Distillers in Bardstown, Limestone Branch in Lebanon, and a tequila operation in Mexico. It's a wide operation, but Remus has maintained a distinct identity within it — focused on quality expressions that earn their shelf space rather than just filling it.
Limited Run, Accessible Price
Series No. 2 will be sold in 700ml bottles at a suggested retail price of $69.99. Given the production details — a whiskey distilled in 2017, finished across four different cask types, bottled at cask strength — that price sits comfortably in the range of what this kind of release typically commands. It's not a budget pour, but it's also not the kind of number that puts it out of reach for someone who buys whiskey with some regularity.
The catch, as always with releases like this, is availability. Limited quantities and nationwide distribution is a combination that tends to mean the window for finding it on a shelf is shorter than most people expect. Anyone with interest in the bottle would be better served looking sooner rather than later.
Why This Release Matters
American whiskey has spent the last decade expanding what's possible within its own borders. Rye came back strong. High-wheat bourbons found their audience. Finished whiskeys — once a mostly Scottish concept — became a regular part of how American distilleries tell more complex stories with their barrels. Series No. 2 sits at the intersection of all of that.
A 95% wheat whiskey finished in four wine-seasoned cask types, bottled at full strength from a distillery with a serious track record, is a specific kind of release. It's not trying to be approachable to everyone. It's made for someone who has enough experience with American whiskey to appreciate what's unusual about it and enough curiosity to want to explore somewhere new.
Stirsman put it plainly: "There is nothing more exciting to a Master Distiller than having the space for exploration."
That enthusiasm tends to show up in the bottle when it's genuine. Based on everything that went into Series No. 2, this one looks like it did.
More information is available at RemusBourbon.com.
