The lovely Buffalo Trace yeast!

@Robert99, we are all different. You, as an individual, taste and interpret whisk(e)y taste much differently than I do, in almost every case. That is perfectly fine, of course, but when I give a taste description it is not likely to be at all close to yours, and may be of limited use to you.

Buffalo Trace Distillery makes more than 20 different bourbons. There are several families within those 20+ bourbons which have close similarities, such as the Ancient Age/Ancient Ancient Age family, the W.L.Weller bourbons, the Charter/Old Charter bourbons, and the Van Winkle Bourbons. Once you get outside of those 'nuclear families' I consider the differences to be very large among the Buffalo Trace products. From my perspective the only way a person could not see these large differences is if that person didn't have much experience with a lot of bourbons. Van Winkle and Weller products are made from identical or near-identical mashbills, but in my book they taste a lot different one from the other.

As for the Antique Collection whiskeys, words are not the answer. You just need to taste them...all. The intensity level of George T. Stagg, William Larue Weller, and Thomas H. Handy is very high. There are relatively few other products in the entire whisky universe with such intensely strong flavours. Sazerac 18 and Eagle Rare 17 are in a different, more mellow, category because they are sold at 45% abv.

About the Buffalo Trace Rye Whiskeys: I think that they do have strong common distillery family characteristics, but you would NEVER mistake a glass of Sazerac 18 for a glass of Thomas H. Handy. The only way you could confuse those two is if you were in a coma.

@Victor Thank you for giving me guidance and for your knowledge. I am not afraid to expose my ignorance because it is my way to acquire knowledge. I also realise that my comment was not clear. I was not saying that all BT products taste the same to me, I was merely suggesting that among the many layers that each whisky displayed there were a few that I find in all of them. So I was wondering if that was the distillery style. What makes me asked this is that I found the rose water in mashbill with rye and wheat. I will never suggest that a rye bourbon taste exactly like a wheated bourbon neither that I will suggest that all bourbon with a high rye mashbill taste the same. The important point is that I did receive the answer I was looking for and I also realise I already had the answers but was not aware of it. I don't know why but I tend to forget that Blanton is part of the BT family and it doesn't have the rose water that I am so found of. Your comment forces me to think about my experience with bourbon and heps me to put things in perspective.

I also notice that we have very differents taste profile and I know that every body taste is unique, that is why I asked about a common denominator. I was hoping to be able to identify what I would call the differents families among BT products. That is the families that is defined not by name but by similarities, maybe the yeast families. One of the reasons I start this discussion is the review of Kilchoman Machir Bay by BlissinABarrel. I read first the tasting notes and the description of the nose neat and I was saying to myself that it was funny that the rose petals and sweet bread could be the way I would describe Weller 12 then I read the full review and she was saying that the used Buffalo Trace casks to aged this scotch. It was enough to get me wondering. The best part that is coming out of this is that I now want to look for more Weller, some Van Winkle and Machir Bay. Seems like a whisky journey is an endless one... By the way, thank you for your answer about the bottles.

@Robert99, you are welcome. I am happy to share my experiences and impressions about whiskey.

Happy exploring!