Lee W. Sinclair is a 4-grain straight bourbon whiskey with a mashbill of 60% Corn, 17% Wheat, 13% Oats, and 10% Caramel Malt. It is fermented at 85-90 degrees for four days using two distinct yeast varieties. The first yeast pulls out the grain profile and the second yeast pulls out fruity and nutty esters for distillation. The oats add a creamy mouthfeel to the profile and a sweet aroma while caramel malt, which is typically used for brewing, adds a layer of sweetened aroma over the base of the grains.