Worth the Wait: Heaven Hill Grain to Glass Wheated Bourbon & L’Atelier LAT56

Between a busy — but enjoyable — travel schedule and uncooperative weather, opportunities to sit back with a cigar and whiskey pairing have been few over the past couple of weeks. When I finally had the chance to relax this week, I opted for a long smoke and a bold pour.

For the whiskey, I reached to the back of the shelf for Heaven Hill Grain to Glass Wheated Bourbon. I picked up this bottle back in December 2024, and it hadn’t seen much attention lately. For the cigar, I selected the 6½ x 56 L’Atelier LAT56. Coincidentally, it had been resting in the humidor for nearly as long as the bourbon had been on the shelf, having been added in August 2024.

Heaven Hill Grain to Glass Wheated Bourbon is a distinctive release that showcases the craftsmanship behind its production. Even the specific corn seed used in the mash bill was selected for this bottling. With a mash bill of 52% corn, 35% wheat, and 13% malted barley, it contains significantly more wheat than most wheated bourbons, which typically use around 20% wheat or less. The whiskey is aged for six years and bottled at a robust 121 proof.

The bourbon opens with an inviting nose of brown sugar, toasted oak, and cinnamon. On the palate, it arrives with rich caramel and sweet vanilla before layers of cinnamon and baking spices build across the tongue. I’ve often remarked that it reminds me of a spicy Christmas cookie.

The L’Atelier LAT56, produced by Pete Johnson at Tatuaje, feels even larger in the hand than its dimensions suggest, perhaps because of its substantial weight and firm pack. It features an Ecuadorian Sancti Spiritus wrapper over Nicaraguan binder and filler tobaccos. The cellophane had developed the characteristic golden-yellow tint often associated with a well-aged cigar. The Sancti Spiritus wrapper is a hybrid developed by the Oliva tobacco family from Pelo de Oro and Criollo seed, created specifically for the L’Atelier line. Even after nearly two years in the humidor, the reddish-brown wrapper remained soft, supple, and oily.

The cigar opens with notes of cedar, nutty cocoa, and toasted bread. As the smoke progresses, darker cocoa and espresso emerge, supported by an underlying earthy sweetness that adds balance and complexity throughout the experience.

After a few sips, I added a few drops of water to the bourbon. The slight dilution softened the alcohol and tamed the spice just enough to let the sweetness of the wheat shine through. The LAT56’s refined profile of cedar, cocoa, and subtle sweetness allowed the bourbon’s unique high-wheat character to remain the focal point without overwhelming the palate. In return, the bourbon seemed to accentuate the cigar’s creamy wood and cocoa flavors while gently pushing its pepper and spice into the background.

The pairing continued to evolve over the course of the smoke, gradually taking on an almost dessert-like character. With the L’Atelier LAT56 providing nearly two hours of smoking enjoyment, there was ample time to appreciate the uniquely sweet yet peppery personality of Heaven Hill Grain to Glass Wheated Bourbon. It proved to be exactly the prescription I needed after a hectic couple of weeks.

Cheers!