Whisky Magazine Issue 128
This article is 18 months old and some information provided may be time sensitive. Please check all details of events, tours, opening times and other information before travelling or making arrangements.
Copyright Whisky Magazine © 1999-2016. All rights reserved. To use or reproduce part or all of this article please contact us for details of how you can do so legally.
A trace of Bourbon history
Bourbon has followed me throughout my career, I still remember falling in love with the liquid the first time I had a sumptuous drink with bourbon, ginger ale, bitters and a long twisted strip of lemon also known as ‘The Horse's Neck.' Working with Bourbon on a daily basis, I became inspired by the oldest distillery continuously operating in the United States, Buffalo Trace, formerly known as the George T. Stagg distillery.
I've always been fascinated by the array of different products the distillery can produce, their many innovative and award winning expressions are a testament to their craftsmanship.
Exploring three Bourbons produced at Buffalo Trace and their mash bills from the buffalo crossing – high rye, wheat and corn – we discover the history and particularities of each.
When I think Bourbon and especially Kentucky, the first thing that springs to mind is the staple cocktail of the Derby season introduced to the event in 1938, the mint julep. This simple and refreshing tipple of Bourbon, sugar and mint is one of those, where albeit its low amount of ingredients, that needs to be executed and balanced to perfection. Blanton's single barrel, named after the distillery's early leaders A. B. Blanton is an ideal Bourbon to use in mint juleps for its smoothness. The spiciness, vanillin and orange notes shine through the sweetness and mint to reveal the quality of this high rye mash bill.
Moving on, we look at Eagle Rare 10, originally created by Seagrams in 19...