Buffalo Trace Rice Collection Experiment

Corn, malt and rice were used in the mash recipe and the barrels were filled on April 30, 2002, then aged on the 7th floor of Warehouse I for 9 years and 5 months before bottling in 2011. The similar Oats Bourbon Experiment used a different mash recipe, but the barrels were filled on the same date and stored for the same time in the same warehouse location, allowing the drinker to taste the influence of the different mash recipe.The result here is a very clean aroma with the barrel notes of caramel and spice. A crisp flavor on the tongue is noticed, without any heaviness or oiliness whatsoever. A slight dryness near the end provides a quick finish. It is a very delicate whiskey.