Buffalo Trace newest (and biggest) project was announced a couple weeks back. For those of you who haven’t heard about it yet (which is understandable given that the whiskeys are only now getting into circulation), here’s an excerpt from the press release:
Beginning in 1999, then Warehouse Manager Ronnie Eddins traveled to the Missouri Ozarks to hand pick 96 trees, consisting of fine grain, medium grain and coarse grain wood, based on the tree’s growth rings. Each type of grain indicates a different growth rate and will yield a different flavor profile. From there, each tree was cut into a top and a bottom piece, yielding 192 unique sections. Next stop was the lumber yard, where staves were created from each section and were tagged and tracked. The staves were divided into two groups and given different air dried seasonings, 6 months and 12 months. The air drying allows Mother Nature to break down some of the more harsh flavored characteristics commonly found in wood.
After all the staves were air dried, a single barrel was then created from each tree section, resulting in 192 total barrels.
The next step in the process was to experiment with different char levels of the barrels. Two different char levels were used, a number three and a number four char. (The standard char level for all Buffalo Trace products is a number four char, which is a 55 second burn.
Then, barrels were filled with one of two different recipes, a wheat and a rye recipe bourbon. To further the variety of experiments, barrels were filled at two different proofs, 105 proof and 125 proof. And if this wasn’t enough, two completely different warehouses were used, one with a wooden ricks and one with concrete floors. In total, seven different variables were employed in Buffalo Trace’s ultimate experiment.
And then, the waiting began. For eight years the Distillery continued with its tracking process, creating intricate databases and coming up with a potential of 1,396 tasting combinations from these 192 barrels!
The Single Oak project is part of a much larger, and noble, effort: to create the perfect bourbon. How? By asking consumers to rate the whiskey they taste and then provide this feedback to Buffalo Trace via this new website that has been established for the Single Oak project. As the press release puts it:
On the website, consumers create a profile and after rating each bottle, will then see the aging details and provenance of each barrel. They can interact with others who have also reviewed the barrel, compare their reviews on the same barrel, and even use it as a learning process for themselves by discovering which characteristics they like in a bourbon to help them select future favorites.
Participants online will earn points after reach review and most importantly, help Buffalo Trace Distillery create the perfect bourbon!
According to Mark, at the conclusion of the project, they plan to take the top rated barrel, make more of that product and launch it under the Single Oak Project nameplate. So, ultimately, the 192 unique barrels with 1,396 tasting combinations will lead to one style of bourbon. One damned good bourbon!
I say this is only part of a much larger effort to create the perfect bourbon because over the years, Mark Brown, President and CEO of Buffalo Trace, has told me of some of his other projects to achieve this goal. One of them is to critically deconstruct the tasting notes and ratings of key whiskey writers (including yours truly). Incidentally, he told me just last week that, even though each of us may differ the way we describe our whiskeys, there is common ground in our reviews too. (He didn’t go into detail, so I suppose we’ll save that for a later time.)
Will the lucky ones who actually happen to get their hands on a bottle of Single Oak Project whiskey take the time to rate it and record it on the Single Oak Project website? Only time will tell, but I hope so.
Here’s another snippet from the press release, describing the logistics of the first release (and future releases):
The first release of the Single Oak Project Bourbon is expected to hit stores nationwide in very limited quantities around the end of May. Each release will consist of 12 unique single barrel bourbons.
Every case will contain 12 bottles, each from a different barrel. The first release is made up of barrel numbers 3, 4, 35, 36, 67, 68, 99, 100, 131, 132, 163 and 164. Each of these barrels had the same entry proof, seasoning, char level and warehouse aging location. However, the hope is to identify the differences in taste based on recipe, wood grain size and tree cut as these characteristics varied amongst this group of barrels.
There will be a series of releases over the next four years until all of the 192 barrels have been released. All releases will be packaged in a 375ml bottle. Suggested retail pricing is $46.35.
In Part 2 of my post on this project (which will probably be later in the week), I will get out my secret decoder ring and tell you about the first 12 releases and how each barrel of bourbon differs. Additionally, I’ve tasted all of them and, while I don’t plan on rating them formally, I will give you my general thoughts on them (including which ones I liked, the ones I would take a pass on, and why).