Distilled in May of 2002, this recipe used Buffalo Trace’s proprietary mash, and the bourbon was cooked and cooled to standard. But then the mash was allowed “to sour” before yeast was added to start the fermentation process, a method long abandoned due to its more laborious process, according to the company.
After the sour mash was distilled, it was entered into barrels at two different entry proofs, 105 and 125 and aged for 13 years on the seventh floor of Warehouse I. The 105 entry proof delivers a light body, the company says, with notes of vanilla and fruit, and a dry finish. The 125 entry proof offers a medium flavored body, with spicy flavors mingled with caramel, and a balanced finish.
These barrels are part of more than 4,000 experimental barrels of whiskey aging in the warehouses of Buffalo Trace Distillery.
These whiskeys retail for approximately $46.35 each and will be available in late September. Experimental Collection releases are generally quite small and have limited availability.