Buffalo Trace Experimental Collection Hot Box Toasted Barrel
Bourbon
Buffalo Trace // Kentucky, USA
RARE
Released in 2013, this was one of two bottles released in the twelfth edition of Experimental Collection series by Buffalo Trace. The focus with this batch is to explore how extreme heat used on oak barrels can affect the bourbon. This bourbon was made from BT Rye Mash #2, distilled and barreled in February 1996. To season the staves, they were placed in a "hot box" at 133 degrees Fahrenheit (56.
11 degrees Celsius, for you highfalutin types) and then steamed. The barrel was then brought to a #4 char. Seven barrels were produced. After sixteen years and eight months (and a staggering 73% evaporation), the barrels were emptied in October 2012 and bottled at 45% ABV.
Released in 2013, this was one of two bottles released in the twelfth edition of Experimental Collection series by Buffalo Trace. The focus with this batch is to explore how extreme heat used on oak barrels can affect the bourbon. This bourbon was made from BT Rye Mash #2, distilled and barreled in February 1996. To season the staves, they were placed in a "hot box" at 133 degrees Fahrenheit (56.11 degrees Celsius, for you highfalutin types) and then steamed. The barrel was then brought to a #4 char. Seven barrels were produced. After sixteen years and eight months (and a staggering 73% evaporation), the barrels were emptied in October 2012 and bottled at 45% ABV.
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age16 Year
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Cost
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abv45.0
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BourbonProduced anywhere in USA; Mash bill of at least 51% corn; aged in new, charred oak containers.
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Cask TypeNew, Charred American Oak