FRANKFORT, FRANKLIN COUNTY, KY (May 19, 2015) When Buffalo Trace Distillery started its whiskey experiments more than three decades ago, one of the first releases was bourbon aged in French oak barrels.  That bourbon was aged ten years and released in 2006, quickly becoming a favorite of both the master distiller and bourbon connoisseurs.

Ten years ago, Buffalo Trace embarked on another French oak experiment, but this time endeavoring one step further – creating two different barrel types, one made entirely of French oak, and another using French oak heads, but American white oak staves.

The barrels were both constructed with Buffalo Trace’s exact specifications as far as size, stave drying, and charring.  The barrel staves were air-dried for six months and the barrels were charred for 55 seconds. Both of these experimental barrels were filled with the same bourbon recipe, known as Buffalo Trace Rye Bourbon Mash #1.