This experimental bourbon from Buffalo Trace was distilled in May 2002 using a traditional old-fashioned sour mash method, where the mash was allowed to sour before yeast was added to start the fermentation process. This laborious process has long been abandoned in favor of a more effective one. Two versions of the Buffalo Trace Old Fashioned Sour Mash Entry Proof were released, with differing entry proofs. This version was barreled at the higher 125 proof and aged for 13 years on the seventh floor of Warehouse I. It was bottled in August 2015 at 90 proof. Buffalo Trace Old Fashioned Sour Mash Entry Proof 125 has a rich, woody nose. The palate starts off with popcorn and a touch of spice, followed by light caramel and vanilla balanced with notes of cocoa, oak and fruit. The finish is well-balanced and pleasing.
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