0yrs
Of bourbon-making heritage
The Buffalo Trace hierarchy, climbed one bourbon at a time.
As America's signature whiskey, bourbon has an identity and flavour entirely separate from its Scottish contemporaries. By law, it must be made from at least 51 per cent corn and aged in new, charred-oak barrels, and nothing can be added but water. No colours, no flavours. Everything you taste comes from an honest mix of the grain, the barrel, and time.
The result is a sweeter, richer approach to whiskey that has deservedly been enjoying renewed attention, in large part thanks to Buffalo Trace Distillery, the most-awarded distillery in the world. For over 250 years, the Kentucky operation has been elevating bourbon across every tier, from accessible, entry-level drops that are reliably delicious to rare, uber-premium icons. Let's climb.
Reliably delicious, generously priced. The foundation of the family tree.
A popular staple around the Man of Many office, the whiskey that bears the distillery's name is an exceptional foundation. It carries over 250 years of heritage in every bottle, aged in new, charred-oak barrels stored within century-old warehouses as it slowly reaches peak maturity.
A real celebrity of the American whiskey world: a collaboration between 12-time Grammy winner Chris Stapleton and Buffalo Trace Master Distiller Harlen Wheatley. Only after sampling more than 50 custom blends did the pair settle on Blend No. 40, with the balance of smoothness, depth, and character they were looking for.
A softer grain here, a single barrel there. The spectrum starts to open up.
The ideal next step. W.L. Weller uses wheat rather than rye as its secondary grain, resulting in a softer, smoother bourbon, a technique pioneered by whiskey merchant William Larue Weller himself. Of the range, the sought-after Special Reserve is the one you're most likely to find on Australian shelves.
An Australian-exclusive release is a rare thing indeed, so this one is a treat. Hand-selected by Master Blender Drew Mayville, each bottle features whiskey aged for eight years in one of the distillery's five most celebrated warehouses (U, K, P, Q, and N, for those wondering). A limited-edition Dan Murphy's exclusive, ideal for stepping beyond the core expression.
Patience, rewarded handsomely. And one detour to New Orleans.
Aged for a decade and crafted in small batches, this highly awarded expression has scored five golds from international competitions in the last two years alone. Take the time to savour it properly and you'll find a mature bourbon that handsomely rewards your patience. And keep an eye out: whispers suggest the 12-year-old might reach Australia later this year.
Not technically a bourbon, it swaps corn for rye, but a close cousin worth the detour. Where its siblings are Kentucky to the bone, Sazerac reps New Orleans: its namesake is the toddy of rye whiskey and Peychaud's Bitters served at the Sazerac Coffee House on Royal Street in the 1800s, one of the first truly American cocktails. The whiskey itself is drier, spicier, and savoury in structure.
Rare, revered, and spoken of in hushed tones. The summit of the bourbon mountain.
Six rare, hand-selected whiskeys released every year during the northern autumn, a palette of flavours that shows what's possible with bourbon.
If God made bourbon, this is what he'd make.
The most legendary label of all time, celebrated for meticulous ageing and selection, with auction bottles exchanging hands for as much as AUD$251,875. As founder Julian P. "Pappy" Van Winkle Sr. put it in 1935: "We make fine bourbon at a profit if we can, at a loss if we must, but always fine bourbon."
Every tier of the family tree has a release you'll love. The only question is how high you climb.
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