Buffalo Trace releases final ‘experimental’ bottles

Buffalo Trace has concluded its Experimental Collection for 2015 with two 13-year-old sour mash Bourbon whiskeys.

Two 13-year-old sour mash Bourbons are the latest “experimental” releases from Buffalo Trace

Distilled in May 2002, the Bourbons were made using Buffalo Trace’s proprietary mash, which was cooked and cooled as usual.

The mash was then soured before yeast was added to start the fermentation process, a method not usually used in modern distilling due to its more laborious process.

After the sour mash was distilled, it was entered into barrels at two different entry proofs, 105 and 125 (52.5% abv and 62.5% abv), and left to age for 13 years on the seventh floor of Warehouse I.

The 105 entry proof bottling is described as having a light body, with notes of vanilla and fruit, while the 125 entry proof whiskey offers a medium flavored body, with spicy flavours and notes of caramel.

These barrels are part of more than 4,000 “experimental barrels” of whiskey aging in the warehouses of Buffalo Trace Distillery.

A micro-distillery, named The Colonel E.H. Taylor, Jr. “OFC” Micro Distillery, has been constructed as a dedicated hub for the experimental whiskeys.

The distiller also opened an experimental maturation warehouse in November last year, called Waerehouse X, that is designed to explore the extent of environmental influences on the flavour profiles of whiskey.

The Experimental Collection is packaged in 375ml bottles (both 45% abv), with two bottles from each entry proof in a case.

Each retail for US$46.35 each and will be available in late September, 2015.