Drink of the Day: Buffalo Trace Bourbon

Buffalo Trace Bourbon

Buffalo Trace Kentucky Straight Bourbon Whiskey is the flagship spirit of a distillery that has survived fires, floods, and the dry years of Prohibition. Known for its balanced profile and accessible price point, this bourbon acts as the standard-bearer for one of the most respected whiskey makers in the United States.

Company History

The history of the Buffalo Trace Distillery in Frankfort, Kentucky, spans more than 200 years. It sits on a site where ancient buffalo once crossed the Kentucky River, creating a natural path known as a "trace." Distilling on the property began as early as 1775, when Hancock Lee and his brother Willis Lee settled the area known as Leestown. The first proper distillery building was constructed by Harrison Blanton in 1812.

In 1870, Colonel Edmund Haynes Taylor, Jr. purchased the site. He was a visionary who modernized the facility and named it the "Old Fire Copper" (O.F.C.) Distillery. He invested heavily in copper fermentation tanks and steam-heated warehouses, technologies that the distillery still uses today. The distillery was later sold to George T. Stagg in 1878, who grew the business into a national powerhouse. In 1904, it was renamed the George T. Stagg Distillery.

During Prohibition (1920–1933), when most American distilleries were forced to close, this site remained open. It was one of only a handful of producers granted a federal permit to make "medicinal whiskey." During this era, Albert B. Blanton led the company through the difficult period, ensuring the distillery's survival. The Sazerac Company, a family-owned spirits firm, purchased the distillery in 1992. After years of restoration, they rechristened the facility as the Buffalo Trace Distillery in 1999 to honor the history of the land.

Product History

Buffalo Trace Bourbon was launched in August 1999 to coincide with the distillery's rebranding. It was created to serve as the signature expression of the facility's craftsmanship. The whiskey is made using the distillery's "Mash Bill #1," which is a low-rye recipe. While the exact proportions are a trade secret, the primary ingredient is corn, followed by a small amount of rye and malted barley.

To be called "Straight Bourbon," the spirit must be aged in new, charred oak containers for at least two years and contain no additives. Buffalo Trace goes further, aging its flagship bourbon in Warehouse C for a period typically ranging from eight to twelve years, though it does not carry a specific age statement on the label. The result is a deep amber whiskey known for its "big" flavor. It features a sweet aroma of vanilla and caramel, followed by a palate of brown sugar, spice, and a hint of oak and leather.

Review

Buffalo Trace is consistently praised by experts for its high quality relative to its cost. Based on three independent professional reviews, the spirit holds an average score of 91/100.

• Wine Enthusiast: Awarded a score of 93, noting its "butterscotch aroma" and "oaky, relatively dry flavors."
• Tastings.com (Beverage Testing Institute): Rated it 92 points, describing it as a "Gold Medal" bourbon with notes of spiced pecans and dried fruits.
• Whisky Advocate: Gave it a score of 88, calling it a "big, exciting bourbon" that is full of character.

Serving Guide

Glassware: Glencairn glass or Rocks glass | Serving temperature: Room temperature | ABV: 45% (90 Proof)

Serving Suggestions

• Enjoy it neat to experience the full complexity of the caramel and vanilla notes.
• Add a splash of distilled water to open up the aromas of citrus and spice.
• Serve it on the rocks (with a large ice cube) for a slower, chilled sipping experience.
• Pair it with smoked brisket or aged cheddar cheese to complement the oaky finish.

Cocktail Recipe: The Classic Old Fashioned

Buffalo Trace is a favorite base for this historic cocktail because its sweet profile stands up well to bitters and citrus.

Yield: 1 serving

• 2 oz Buffalo Trace Bourbon
• 2 dashes Angostura bitters
• 1 sugar cube (or 1/2 tsp simple syrup)
• 1 orange peel
• 1 maraschino cherry (optional)

1. Place the sugar cube in a rocks glass and saturate it with the bitters.
2. Muddle the sugar and bitters until the sugar is mostly dissolved.
3. Add the bourbon and a large ice cube, then stir gently for 20-30 seconds.
4. Express the oils of the orange peel over the glass and drop it in. Garnish with a cherry if desired.