Buffalo Trace Experimental Collection 12 Year Old Bourbon From Floor #1

The Buffalo Trace Experimental Collection is a series of bottlings grouped according to certain production methods, in order to isolate influences on particular whiskies (not unlike their Single Oak Project). This one is part of a group of three 12 yo 3 mo bourbons that matured on different floors. Unfortunately, I do not have the other two to properly compare. Other Experimental Collection bottlings have isolated wine finishes, char levels, etc. etc.

For this bottling, four barrels were filled on Nov 30 2001, matured on floor #1 for 12 years and 3 months, then bottled on Mar 12 2014. The label gives a lot of info on barrel type, staves, evaporation etc - I won't mention it all but let me know if you are curious and I will tell you. The Master Distiller's notes says "Bourbon aged on floor 1 has a delicate flavour that is subtly sweet with a very mild oak taste." Let's try it side-by-side with standard BT...

The colour is a medium amber. The first thing I get on the nose are the cherries - black cherries, maraschino cherries, cherry compote, you name it. Very fruity. Behind that we have lots of wood smoke, pencil shavings, dark chocolate, mint and oregano, not to mention generous lashings of toffee and vanilla. Water brings out more rye-grain notes. Noses like a good solid 12yo bourbon.

The palate seems more corn-forward while the cherries still remain. Mint and fennel with the usual oak/caramel/vanilla combo - with time we get overripe bananas and more spice (cinnamon, cloves, nutmeg). Baked apple. Water adds a bit of a kick but not much else. Not big and bold but soft and fruity.

The finish is minty with cloves, a hint of pepper and more oak. This is a pleasure to drink - not enormously complex or hard-hitting like some other BTs you could name, but is well balanced with a lovely fruit-dominant profile. Side-by-side with standard Buffalo Trace, there isn't much comparison - both are excellent bourbons but the Experimental seems to have more rye influence. Good luck finding this one, though....

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