Buffalo Trace Experimental Collection Hot Box Toasted Barrel

About this bottle

This bottling, released in 2013, was one of two in the twelfth edition of Buffalo Trace's Experimental Collection. The goal of this batch was to investigate the impact of intense heat applied to oak barrels on bourbon. This bourbon utilized BT Rye Mash #2, and was distilled and barreled in February 1996. To prepare the staves, they were subjected to 133 degrees Fahrenheit (56.11 degrees Celsius) in a "hot box" before being steamed. The barrel was then given a #4 char. Seven barrels were produced. After sixteen years and eight months, with 73% evaporation, the barrels were emptied in October 2012 and bottled at 45% ABV.