Buffalo Trace Kentucky Straight Bourbon Whiskey – 75 cl

Buffalo Trace Kentucky Straight Bourbon Whiskey is the flagship small-batch spirit crafted by the historic Buffalo Trace Distillery in Frankfort, Kentucky. Widely regarded as a benchmark standard for American whiskey, it is highly praised for its approachable flavor profile, versatility, and exceptional value. It is typically bottled at 90 proof (45% ABV).

• Undisclosed low-rye mash bill made from yellow #2 dent corn, rye, and malted barley.
• Aged in new, heavily charred American oak barrels for a minimum of 4 years, though widely known to be matured for 6 to 8 years in century-old warehouses.

Tasting Notes

• Nose: Aromas of sweet vanilla, caramel, mint, light molasses, and cooking spices.
• Palate: Pleasantly sweet notes of brown sugar, toffee, and candied fruits that yield to complex undertones of oak, leather, and dark fruits.
• Finish: Oily, warming, and long-lasting with lingering hints of baking spice and dry wood.

• Neat or Glencairn: Sip it straight to appreciate the classic, unadulterated sweet and oaky characteristics.
• On the Rocks: Pouring over a large ice sphere chills the spirit and introduces a layer of texture while tempering the initial sweetness.
• Classic Cocktails: Because of its robust 90-proof profile, it serves as an excellent foundation for an Old Fashioned or a Whiskey Sour.

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A classic in every sense of the word, Evan Williams White Label Kentucky straight bourbon whiskey is a favourite of the back-bar around the world. Bottled at a higher ABV than the regular Evan Williams, the White Label is pleasantly warming with black pepper and cinnamon spice.

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HEAVY CHAR RYE WHISKEYAGED 8 YEAR SEach year as part of the Parker’s Heritage Collection, we select a special whiskey to be released in the name of our late Master Distiller Parker Beam. The barrels selected for this series include Bourbon, Rye, and Wheat Whiskeys, among others, and are some of the finest and most diverse American Whiskeys ever produced. They are a fitting tribute to the expertise of Parker Beam. The first ever Rye Whiskey of the Parker’s Heritage Collection, the 13th edition consists of 75 specialty barrels that were charred for a full minute and a half, as opposed to our traditional 40 seconds. These “Level 5” barrels were aged for 8 years, 9 months on the seventh floor of Rickhouse Y. There, the heavier char allowed the whiskey to penetrate further into the barrel, extracting deep notes of spice and wood, and resulting in an elevation of the spicy, distinctive character of our traditional Rye Whiskey mashbill. It is bottled without chill filtration at 105 proof.

Proof: 105

Proof Color: Deep copper

Nose: Chocolate & smoke

Taste: Honey sweetness and big spices; dry tannins accentuate the rye character, especially the pepper notes

Finish: Very long & warm. Cloves & cinnamon linger

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The initial aroma is strong with citrus and a hint of whiskey. The palate again reveals lots of orange character, and a moderate amount of honey. Has a rich, bourbon finish that plays on the tongue and ends with a final touch of honey.  

Color: Pale golden straw  

Nose: Strong with citrus, whiskey, and hints of honey  

Taste: Sweet honey and allspice with vanilla and a hint of smoke notes  

Finish: Bourbon is evident with long, slightly spicy finish

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Say hello to Evan Williams Fire. This seriously good cinnamon infused Bourbon takes the term fire in your belly to a whole new level. It’s got the hot cinnamon taste you love, with just the right amount of smooth Kentucky Bourbon blended in. 70 Proof with a light copper color, Fire brings the heat and keeps it going all night long.

Tasting Note: Light copper in color with spiey cinnamon and melon aromas. Sweet honeyed cinnamon building in spiciness on the palate.

The finish: is warming and delicate.  

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Describing itself as 'the rum for bourbon drinkers. Bayou Select is copper pot distilled from Louisiana sugarcane and then aged in the Solera method for up to three years. The result is a creamy rum with a bourbon-esque character, accompanied by notes of cinnamon and maple. The Solera method involves a pyramid of stacked barrels. The oldest liquid is in the bottom layer of barrels, the youngest in the top. When a batch is harvested it is filled solely from some of the bottom layer, and those barrels are then topped up with rum from the layer resting on top of them. This second layer is, in turn, topped up with the contents of the third layer, and so on. This process is a way of naturally blending spirits for consistent taste and quality.