I like single barrel expressions, especially when they are barrel proof or close to it. These releases give us something unique in that different barrels will slightly vary in taste and smell. This happens because the wood that composes the barrels differ in age, grain structure, etc.
Photo courtesy Barton 1792 Distillery
The newest expression from Barton 1792 Distillery is a port barrel finished bourbon. Port-finished bourbon isn’t new, as the excellent Angel’s Envy is available on most shelves across the country, but this is the distillery’s first port finish. 1792 Port Finish Bourbon was aged for six years in new white oak barrels, then transferred to used port wine barrels for an additional two years and bottled at 88.9 proof. It’s the distillery’s only batch, which makes it a limited release. However, they are considering future batches. Retail price is a suggested $39.99.
The latest Experimental Collection release from Buffalo Trace Distillery involves the sour mash process. Just about all bourbon is made using sour mash. Basically, once the mash is cooked, some setback (previously distilled mash) is quickly added to “sour” the mash before yeast is added for fermentation. It helps control PH levels during fermentation, which affects the final flavor of the whiskey. It also helps achieve consistency between batches.
What Buffalo Trace has done here is slightly different. According to their press release, the mash was “cooked and cooled to standard; however, the similarities stop there. The mash was allowed “to sour” before yeast was added to start the fermentation process, a method long abandoned due to its more laborious process.”
These particular whiskies were distilled in 2002 and entered barrels at two different entry proofs – 105 and 125. They were aged for 13 years on the seventh floor of Warehouse I. Barrel entry proof also affects how the final bourbon turns out.
The lighter nose of the two, the 105 Entry proof carries a large vanilla note. I also get light caramel and cherries. All the aromas here seem to be separated and easily picked out. The official tasting notes mention vanilla and fruit for the palate. That fruit to me is cherry. Those two notes really dominate the palate. There’s a hint of oak and little brown sugar. The finish turns a bit dry.
The nose here is a bit more traditional – caramel, vanilla, spice, and oak. A caramelized cherry note is also present. The aromas here seem more compact or concentrated compared to the 105 Entry Proof expression. There is a bit more body here, maybe even oilier. Oak spiciness shines here, along with fruit and light burnt sugar. The finish isn’t as dry as in the 105, and comes across as sweet.
Buffalo Trace Experimental Collection releases are always interesting, and this Sour Mash experiment is no different. The fun comes in comparing and contrasting the two sibling releases. Both are superb whiskies, and I recommend picking both up to experience how different entry proofs will yield different whiskies.
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