Single Oak Project

Just watched every video. Looks interesting. I created a login, but I doubt I'll ever use it.

I heard that Buffalo Trace has undertaken the Herculean task of creating the "perfect" bourbon by identifying the key variables and addressing each of them in a systematic way. That is, what is the best mashbill, best ABV, best yeast strain, best depth of char on the oak, etc.? I applaud their audacity! The problem is, "perfect" is in the mouth of the beholder. With that said, their annual collection of premium bourbons would seem to suggest that the quest produces marvelous results even if it falls short of "perfect."

Follow up: For more information on the Buffalo Trace project, do a Google search for "Does the 'perfect' bourbon exist?" by Jason Wilson in the Lifestyle section of the Washington Post, March 15.

I am VERY excited about this set of releases. To clarify, there are not "seven different types of fillings", but rather seven different variables that they are manipulating, only two of which have to do with the new make spirit itself: mash bill (ryed vs. wheated) and barrel entry proof. The remainder of the variables have to do with the wood (grain, type of cut, char level, stave seasoning) or the environment in which it is matured (warehouse location).

It is a fantastic opportunity for anoraks to study the effects of these variables independently.

@dbk More on this subject here --->

straightbourbon.com/forums/showthread.php/…

Certainly an educational opportunity. Somewhat similar to the recent Elmer T. Lee Limited Edition release of "State Fair" and "Toaism". Both were made with same mash bill, distilled same day, barreled for 9 years in barrel numbers 11 and 13 in the same part of the rickhouse. The only difference was in the effect the wood had in the individual barrels.

Buffalo Trace is taking the nuances to the next level. I see this experimental comparison opportunity as a new trend and one that should be of high interest to those who want to hone their understanding of how a variety of changes in the production life of a bottle of whiskey can effect flavor profiles.