Buffalo Trace Distillery has launched its last ‘experimental’ bourbons of the year with the release of rice and an oat-based expressions. “For this experiment, we were curious to taste what would happen when we substituted the rye grain in our traditional recipe with other grains like rice and oats,” said Harlen Wheatley, master distiller at Buffalo Trace Distillery.
Rice Bourbon Whiskey – These barrels were filled on April 30, 2002, and aged for 9 years and 5 months. Corn, malt and rice are the ingredients used in the recipe, resulting in a very clean aroma with the barrel notes of caramel and spice.
Oat Bourbon Whiskey – These barrels have the same fill date, aging location and aging time as the Rice Bourbon. Corn, malt and oats are the ingredients used in this recipe, resulting in a pleasantly smoky nose with a rich aroma of toasted oats that offers a nice complexity. On the palette, the smokiness intrigues as hints of dried fig and stone fruit come through, and eventually give way to an earthy finish.
This whiskey experiment yielded very few bottles, but some will be available in select U.S. stores in late December.