Buffalo

Introduction:

Buffalo Trace Distillery in the heart of Kentucky produces a variety of renowned whiskey brands, including Buffalo Trace, Blanton’s Single Barrel, George T. Stagg, Sazerac Rye, W.L. Weller, Ancient Age, Antique Collection, Stagg Jr., Van Winkle, and Eagle Rare, among others. The distillery employs three distinct mash recipes to craft different types of whiskey:

1. Rye Bourbon constitutes a significant portion of Bourbon production, with rye as the second key grain after corn. Buffalo Trace takes pride in its small batch Bourbon, Buffalo Trace, typically aged for 8 years and bottled at 90 proof (45% ABV). This Bourbon offers a harmonious balance between the sweetness of corn and the spiciness of rye. Buffalo Trace Distillery employs two different mash bills for its rye bourbons, varying the corn and rye proportions while maintaining corn as the primary grain. A touch of malted barley is also included in the mash bill.
2. Wheat Bourbon swaps out rye for wheat, resulting in smoother and sweeter flavors. W.L. Weller was an early innovator in wheat bourbons and is bottled after 7 years of maturation at 90 proof (45% ABV). W.L. Weller Bourbon brings forth notes of caramel, honey, butterscotch, and wood.
3. Straight rye whiskey represents another category produced by Buffalo Trace. Their renowned Sazerac Straight Rye dates back to the vibrant days of New Orleans in the 1800s and maintains its reputation for high quality. In 2015, it earned gold at the International Wine & Spirits Competition and Double Gold at the San Francisco World Spirits Competition. Maturing for about 6 to 7 years, Sazerac Straight Rye develops a robust spiciness accompanied by aromas of clove, vanilla, pepper, citrus, and licorice, bottled at 90 proof (45% ABV).

The Production:

Buffalo Trace Distillery has a rich history spanning over two centuries, making it a historic site for whiskey production. Throughout the years, there have been shifts in names, ownership, and labels, but the commitment to crafting high – quality whiskey has remained constant. In 1999, the Goldring family acquired the distillery and integrated it into their Sazerac Company, resulting in renovations that modernized and enhanced its productivity. Despite the changes, the distillery’s dedication to producing exceptional whiskey has persisted to this day.

The Mashing:

Following the grain and water mixture, the next step is cooking under elevated pressure at around 240°F (115°C). The corn and rye are cooked separately before being combined, and malted barley is introduced as well. The distillery utilizes a large Mash Cooker with a capacity of 10,100 gallons, and for smaller batches like Blanton’s, they employ smaller cookers. This cooking process is a crucial stage in the production of whiskey at Buffalo Trace Distillery.

The Fermentation:

Buffalo Trace Distillery boasts an impressive set of 12 fermenters, the largest in the whiskey industry. These fermenters can hold a substantial 92,000 gallons of mash each. Buffalo Trace employs a sour mash process for fermentation, where the cooked sweet mash is blended with portions of the previous batch. To facilitate this fermentation process, a ventilation system is in place to remove carbon dioxide from the room, ensuring optimal conditions for the yeast to work its magic. This sour mash technique is integral to achieving the desired flavors in their whiskey production.

The Distillation:

The still house at Buffalo Trace Distillery stands at an impressive four stories tall. Within this facility, a tall column still with a capacity of 60,000 gallons is used to produce a highly distilled and pure spirit. The distillation process involves two tail houses, where the spirits from the column still and the doubler are carefully monitored and controlled. The distillation occurs through eight layers, resulting in a final white dog spirit with a potency of 148 proof (74% alcohol by volume). The leftover portions of the distillation, known as heads and tails, find valuable use in the production of sour mash and as cattle feed. This efficient use of resources reflects Buffalo Trace’s commitment to sustainability and quality.

Warehouses and Bottling Hall:

After the distillation process, the white dog spirit is brought to a strength of 125 proof (62.5% alcohol by volume) in the storage tanks before it is carefully poured into the barrels. These barrels are marked with details of the distillation process and then transported to the various warehouses on the Buffalo Trace campus using a rail system.

Buffalo Trace boasts a diverse array of warehouses, some of which are dedicated to experimental projects aimed at uncovering the effects of various storage conditions, such as light exposure. Once the Whiskey has been meticulously chosen and has passed the quality lab tests, it moves to the bottling hall for the final step. Here, a blend of high technology and handcrafting is employed. While some Whiskeys are bottled automatically, the Blanton’s Single Barrel, for instance, is bottled in a small station that handles six bottles at once. For this label, each bottle’s label is handwritten and applied by hand.

Demonstrating its commitment to innovation, in July 2015, Buffalo Trace invested $20 million in a new robotic Storehouse. This investment bridges the gap between tradition and future technologies, symbolizing the distillery’s blend of heritage and innovation.

The History:

Buffalo Trace Distillery has a rich history that dates back to the late 1700s. The distillery was officially founded in 1869 by E.H. Taylor Jr. and was initially named Old Fire Copper (O.F.C.). Taylor sold the distillery to George T. Stagg eight years later. Stagg’s ownership marked a period of expansion, driven by the booming whiskey market. He acquired additional land and constructed new warehouses to meet the growing demand.

Tragedy struck when a lightning strike caused the distillery to burn down, but it was swiftly rebuilt. Buffalo Trace was also an industry pioneer, installing steam heating for climate control in its warehouses in 1886, a testament to its commitment to innovation.

Colonel Albert Blanton took over leadership of the distillery, which was then known as George T. Stagg Distillery, guiding it through the early 20th century. Remarkably, the distillery continued production during Prohibition for medical purposes. In 1952, the distillery was renamed Blanton’s Distillery in honor of Colonel Blanton.

Elmer T. Lee, who joined Buffalo Trace in 1949, became its manager in 1968, contributing significantly to its legacy. In 1982, an investor group acquired the distillery, but in 1992, it returned to family ownership when it was purchased by the Goldring family, who are also the owners of the Sazerac Company. This ownership transition marked another chapter in the distillery’s enduring story.

Visitor Center:

Visiting Buffalo Trace Distillery for a standard tour (Trace Tour) generally does not require a reservation, unless you have a group of 25 people or more. The distillery offers a variety of tours, and all of them are complimentary. This means you can explore the distillery, learn about its processes, and enjoy the tour experience without needing to pay a fee in advance.

Opened

Monday – Saturday  9 am-  4 pm
Sunday (April – October only) 12 pm – 3 pm
(Closed on Easter Sunday, Thanksgiving Day, Christmas Day and New Year’s Day.)
The Trace Tour leaves every hour, on the hour.
The Buffalo Trace Visitor Centre

Visitor information:

The Buffalo Trace Distillery
The Leestown Company
1001 Wilkinson Boulevard
Frankfort, Kentucky 40601
Tel.: +1(502) 223-7641
Fax.: +1(502) 875-5553