2011 Releases
Release 10: Rediscovered barrels
Every once in a while at some distilleries a barrel warehouse worker will run across a barrel or two that has seemed to be hiding for a number of years. They’re like little gems, concealed within the dark corners in the back of a warehouse, just waiting to be rediscovered. These barrels were encountered in just this way.
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1989 Barrels, Rediscovered
Seven barrels were filled on November 17, 1989. The still proof and entry proof are unknown. After more than 21 years of aging, the wood is very prominent, but it still doesn’t conquer the rich vanilla and caramel flavors that bring to mind handmade holiday candy.
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1991 Barrels, Rediscovered
Beginning its aging on May 13, 1993, eight barrels of bourbon aged for 17 years and 7 months. The still and entry proofs were unknown. A flavor profile with a nice rich and heavy mouthfeel. This bourbon is complex and bold. A great sipper for long cold nights.
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1993 Barrels, Rediscovered
Beginning its aging on May 13, 1993, eight barrels of bourbon aged for 17 years and 7 months. The still and entry proofs were unknown. A flavor profile with a nice rich and heavy mouthfeel. This bourbon is complex and bold. A great sipper for long cold nights.
Release 9: Rice & Oats Whiskey
For this experiment, variations on the typical bourbon mash bill were explored. Rye is the customary secondary grain used in Buffalo Trace Bourbon Mash Bill #1. To create these two different experimental bourbons, rye was replaced with two different grains, rice and oats. The bourbon was aged for over nine years in barrels side by side on the 7th floor of Warehouse I. A unique flavor profile for each whiskey was observed.
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Rice Bourbon Whiskey
Corn, malt, and rice are the ingredients used in the recipe, resulting in a very clean aroma with barrel notes of caramel and spice. A crisp flavor on the tongue is noticed, without any heaviness or oiliness whatsoever. A slight dryness near the end provides a quick finish. It is a very delicate whiskey.
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Oat Bourbon Whiskey
A recipe of corn, malt, oats was used for this experiment. Bourbon has a pleasant smoky nose with a rich aroma of toasted oats that offers a nice complexity. On the palate, the smokiness intrigues as hints of dried fig and stone fruit come through, and eventually give way to an earthy finish.
