Buffalo Trace recently introduced its Experimental Peated Bourbon, a new Kentucky straight bourbon made with smoked peated malt. This is the latest innovation from their Experimental Collection.
A statement from Buffalo Trace noted that the distillery is committed to honoring traditional production techniques, while at the same time embracing change and pushing the limits of innovation in American whiskey.
And now, the Buffalo Trace Experimental Collection, which the whiskey maker introduced in 2006, is on its 26th release in this, the Peated Bourbon.
Harlen Wheatley, Buffalo Trace’s master distiller, said that each expression in the Collection offers characteristics and a taste profile uniquely its own caused by experimental changes in the mash bill, types of wood, and its barrel treatment.
Since not every experiment is deemed worthy of bottling, these whiskeys are released periodically and sold on a limited basis.
“The Experimental Collection is not about breaking the rules of bourbon; in fact, 95% of our experiments stay within the confines of traditional methods of making whiskey,” Wheatley said. “We conduct this research to better understand the variables that affect our final flavor profiles.”
He said they were eager to experiment with peat to see how the grain influenced their mash bill from a recipe perspective. “We anticipated it providing the perfect hint of smoke, just enough to compliment the sweet and spicy notes from the rye, and I’m happy to report our hypothesis was correct.”
This experimental Kentucky straight bourbon brings in the smoked peated malt as a flavoring grain, subbing it for traditional barley. This in turn lends a hint of smoke to the rye bourbon mash bill.
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Wheatley explained that the experimental distillate aged for nearly 10 years in new charred white oak casks, undergoing regular spot checks by the team before bottling at 90 proof.
On the nose, the distiller said, are smoky and nutty aromas, with hints of leather, mahogany and cacao beans. The influence of the peated malt provides a palate of light smoke, brown butter and a sweet toffee finish.
Wheatley noted that while common in Scotch and other global whisky categories, peated malt is an ingredient rarely found in American whiskey production. He said that if the peat character shined through distillation as they anticipated, the smoky flavor would add an extra complexity to Buffalo Trace’s traditional rye bourbon mash bill.
Buffalo Trace Experimental Peated Bourbon will be available in limited quantities to its distributor network, and in turn in select retailers and restaurants across the U.S. in May. All expressions from the Experimental Collection are packaged in 375ml bottles and available in limited quantities, with a suggested retail price of $46.99.
For more information, check out www.buffalotracedistillery.com.
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