Buffalo Trace Distillery is releasing its latest round in its experimental whiskey collection, two bourbons aged for more than nine years in barrels made from oak staves seasoned for three and four years.
The bourbons, filled with Buffalo Trace’s mash recipe #1, were put away to age on October 27, 2009 in new barrels with staves that were seasoned for 36 months and 48 months. Most barrel staves air dry for six months, but these oak staves were allowed to season for much longer in hopes the barrels would offer a unique flavor, different than standard barrels.
“Although the taste difference is slight between the two experiments, these whiskeys taste different than our flagship Buffalo Trace bourbon. The 48 month seasoned stave barrels created a more mellow taste and holds less flavor from the wood. The 36 month seasoned stave bourbon is a little more flavorful with oak notes and caramel present,” stated Master Distiller Harlen Wheatley.
These bourbons will be sold in a two pack case, so consumers can evaluate the two and compare taste differences for themselves. Each bourbon has been bottled at 90 proof.