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Experimental Collection

2013 Releases

Barrel Stave Drying Time
This experimental bourbon aimed to explore the difference wood stave drying time had on taste. One barrel was crafted from oak staves that dried naturally for six months and one with a 13-month stave drying time. Both bourbons were put into new, charred white oak barrels produced by Independent Stave Company 15 years ago. The end result for the standard six-month stave seasoned barrels was a well-rounded bourbon that has flavors of caramel, vanilla, and oak. The 13-month stave seasoned barrels led to a bourbon that tastes of sweet nuts balanced with mild spicy notes, creating a robust flavor.

Hot Box Toasted Barrel
We placed barrel staves into a "Hot Box" at 133 degrees Fahrenheit and steamed them. They were then assembled into a barrel. The goal was to see if the steaming process would drive more or different flavors into the wood that would be imparted on the whiskey aged inside of the barrel. The barrels were filled with Buffalo Trace Rye Bourbon Mash #2 and left to age for 16 years and 8 months. The resulting bourbon is well-balanced with fruity notes complimented by a caramel and buttery taste.

#7 Heavy Char
We charred the inside of these barrels for 3.5 minutes, as opposed to the normal 55 second char typically used by Buffalo Trace. The barrels were then filled with Buffalo Trace Rye Bourbon Mash #2 and left to age for 15 years and 9 months. The end result is a bourbon with an oaky aroma followed by a body that is heavy and complex. It has a smoky and robust flavor, with fantastic woody notes and hints of vanilla, fruit and tannin. It is dry and balanced.

Wheat Bourbon Recipe Entry Proof Experiment: 90 Proof
This experiment sought to determine how the barrel entry proof of wheat mash can affect flavor profile. This 90 entry proof wheat mash recipe resulted in a bourbon with more wood characters and slight sweet notes. It is mellow with hints of cedar and other wood flavors.

Wheat Bourbon Recipe Entry Proof Experiment: 105 Proof
An experiment was done to test if the barrel entry proof of our wheated mash affects bourbon’s flavor. The 105 entry proof produced bourbon that is a nice balance of sweet caramel, vanilla and dry oakiness.

Wheat Bourbon Recipe Entry Proof Experiment: 115 Proof
This experiment tested how wheat mash entry proof affects bourbon's flavor profile. The 115 entry proof produced a well-balanced spirit. The up-front taste is sweet and fruity, with buttery toffee notes that follow. This is completed with a dry oaky finish.

Wheat Bourbon Recipe Entry Proof Experiment: 125 Proof
A test was done to determine how entry proof of wheat mash can affect bourbon maturation inside of the barrel. The 125 entry proof resulted in a well-rounded flavor. The taste is a balance of cooked berries mingled with sweet honey and slight hints of spicy cloves and pepper.

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