SINCE ITS ORIGINAL LAUNCH IN 2006, BUFFALO TRACE’S EXPERIMENTAL COLLECTION CONTINUES TO SHAKE UP THE SPIRITS REALM WITH INNOVATIVE SIPS THAT CHALLENGE CONVENTIONS AND DEFY THE NORM. TO CRAFT THIS YEAR’S RENDITION, THE KENTUCKY DISTILLING GIANT BORROWED ITS KEY INGREDIENTS FROM AGED WHISKEY’S CASUAL COUSIN BEER
BY WILL HARRIS
The word “experiment” isn’t necessarily a label the average consumer might want to see when investing in a premium bottle of booze, but for those who enjoy trying something new – perhaps you can rate all 29 LaCroix flavors from bottom to best? the idea of experimenting with an unconventional beverage can be rather intriguing, especially if it’s backed by one of Kentucky’s leading distillers.
Buffalo Trace Distillery has been catering to that very audience since 2006, when they released their first three barrels of Experimental Whiskey. The distillery releases one to four such barrels annually, and the flavors have ranged from French Oak Barrel to Chardonnay Aged to Rice and Oats Whiskey. This year’s latest release, the 26th in the series, is one that’s particularly unique: “Spirits Distilled from Grain and Hops.”
Based in Frankfort, Kentucky, the history of Buffalo Trace Distillery dates back to 1775. In addition to being a fully operational distillery, producing bourbon, rye, and vodka on site, it’s also a registered National Historical Landmark and has won no fewer than 40 distillery titles over the years, a testament to the quality of its spirits even (and maybe especially) the ones that think outside of the box.
“At the core of our Experimental Collection is a passion for pushing boundaries and creating unforgettable drinking experiences for our fans,” noted Buffalo Trace Distillery Global Director Andrew Duncan.
This year’s installment of the Experimental Collection was conceived by Master Distiller Harlen Wheatley more than a decade ago, at a time when bitter brews with floral aromas were all the rage among beer aficionados. Per the press release, “[Wheatley] infused two distinct hops Saaz noble hops, a Czechoslovakian variety commonly found in Bohemian pilsners, and Zythos, an American hop with tropical and subtle herbal notes into a raw distillate for 30 minutes. The new make distillate, infused with European and American hops, was redistilled and aged in charred white oak casks for 11 years and seven months.”
“Hoppy beers are a playground for brewers; there are many techniques used to capture different flavors,” Wheatley said in a statement. “It inspired us to play around with this essential beer ingredient as well. Thanks to the 11-plus years of aging, the hop aroma and hop flavors are evident while providing a balanced bitterness that blends well with the spirit’s oaky whiskey character.”
The end result is distinctly hoppy, as one might expect, but it offers a blend of both citrus and herbal notes as well as creamy vanilla and seasoned oak under tones, with a clean and refreshing finish.
Buffalo Trace Experimental Collection