"Buffalo Trace Distillery releases the eleventh round of the Single Oak Project Bourbon which focuses on recipe differences, with variances between wheat and rye recipes, and also warehouse type – concrete floor warehouse or wooden floor warehouse.
"The wood grain size also varies in this release between coarse, average, or tight, leaving other variables in this experiment constant – char level, tree cut, stave seasoning and entry proof. Warehouses play a vital part in the aging process of bourbon, and by using two different warehouse types in the Single Oak Project, Warehouse K, a brick warehouse with wooden floors, and Warehouse L, also a brick warehouse but with concrete floors, the differences between the two warehouses can really be examined in this eleventh release.
"Warehouse K has nine floors, all wooden, and is considered a good warehouse for different ages of bourbons. It has good air flow, with the first floor being cool and damp for slow aging, and the top floors being hot and dry, which ages young barrels more quickly. 'We like Warehouse K because it gives us a lot of variety,' said Harlen Wheatley, master distiller. 'We know based on experience and the anticipated use of the bourbon where to best store each brand in this warehouse.'
"By contrast, Warehouse L has five floors which are all concrete and is considered by some at Buffalo Trace to be the best all-around aging warehouse. The windows on the west side of the building bring a consistent air flow. With its slow temperature changes, Warehouse L is great for slow aging wheat bourbons. Its concrete walls and floors create a very concentrated aging environment. 'Warehouse L is one of our best warehouses,' continued Wheatley. “We dedicated L to our Warehouse Operations Manager Leonard Riddle who has served us in the operations department for 49 years (and counting!) and knows a thing or two about aging good bourbon.”
--Distiller's notes
]]>"The Elijah Craig 21-Year-Old Single Barrel will be a worthy successor to the critically acclaimed 20-Year-Old bottling, which was also named #3 in F. Paul Pacult’s prestigious '2013 Spirit Journal World’s Top 120 Spirits'. The new bottling shares much of its packaging with its predecessor, including the familiar flask shaped Elijah Craig Single Barrel 750ml bottle and cork closure with a marbled capsule. Instead of the bronze label of the 20-Year-Old, this year’s 21-Year-Old will have a blue label, with the 21 year age statement prominently featured in reverse white and gold type in the center. As with all previous editions of Elijah Craig Single Barrel, there will be space on the back label where the specific barrel number and 'barreled on' date will be hand written. "
--Distiller's notes
]]>"A late night spent tasting some of chef Edward Lee’s culinary creations led Trey to the idea that someone should blend a bourbon that would pair well with the bold flavors in chef Lee’s cookbook and other modern cuisine. Without hesitation, Trey and Ed set forth. The result is a blend with a spicy upfront and a fruity finish, enhanced by the addition of rye whiskey into the mix. Perfect with meals, for mixing cocktails or simply drinking neat."
--Distiller's notes
]]>"Color: Medium Amber/Copper
Nose: Perfectly balanced nose with fruit and spice and some earthy undertones. Caramel apple, hints of maple sugar, vanilla bean, cinnamon, elegant oak, dried corn, and a touch of of damp rock and flint.
Palate: A very concentrated entry on the palate of hard caramel candy nuanced with spices (cinnamon, nutmeg, chili, and white pepper). Dried golden fruits (apple, apricot) round out the complex and layered delivery.
Finish: Caramel and warmth from the wood spices linger long.
Overall: Those looking for some sort of statement whiskey, some sort of novelty (finishes, old old barrels, etc), are going to miss what this whiskey is all about – a simple and supremely balanced bourbon."
--Distiller's notes
]]>"15 Year, 107 Proof A younger version of our famous 20-year-old Pappy Van Winkle’ Family Reserve, this bourbon was crafted according to our exclusive family wheated recipe. The smooth, oak flavor blends well with the barrel proof. Selected from barrels in the heart of our Kentucky warehouse, it has remained untouched for 15 years and unhurried by time."
--Distiller's notes
“A whiskey connoisseur’s bonanza,…remarkable find…ranks with the best whiskeys,” --Paul Pacult’s Spirit Journal.
Rated 98 by the Beverage Tasting Institute
"28 of 50 major aromas (the other 22 aromas are a secret):
"Hawthorn flower/leaves, coriander seeds, marjoram leaves, bay laurel leaves, chamomile flower, yellow sweet clover, aloe juice, cinnamon, mint leaves, ginger roots, angelica roots , car-damom seeds, nutmeg, bitter orange peel, gentian roots, net-tle, sweet orange peel, carob tree pods, pimento seeds, felon herb, rhubarb roots, hibiscus flower, sage, bark of China, lemon peel, bergamot orange peel, liquorices roots, sandal wood, etc.
"The aromatic blend of herbs and spices gently infuses the wine to create a unique bouquet and taste. Delicious served chilled on its own with a twist of lemon, it is the perfect vermouth for classic and contemporary mixology."
--Producer's notes
]]>"Using our award winning Smooth Ambler Greenbrier Gin as the base distillate, we age half of this product in new bourbon barrels and the other half in used Old Scout bourbon barrels for 3 months. This aging adds unique flavors of burnt caramel and burnt sugar with a bit of lemon meringue notes. It sips like a gin and finishes like a whiskey. It can be used anywhere a standard London Dry gin would be used, but it’s best in cocktails."
--Distiller's notes
]]>"Deeper, richer, more viscous, and more intriguing than the 12 year old (and not as sappy as the 18 year old). Complex and intriguing, with raisin, orange marmalade, grape skin, sugar plum, cinnamon bun, raspberry preserve, mixed nuts, and coal ash. Nice tannic grip on the finish. The best of the bunch, and very impressive!"
--93 points Vol. 19, #2 Reviewed by: John Hansell Malt Advocate
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