Buffalo Trace Collaboration – E.H. Taylor Bourbon Barrel-Aged Bigfoot

A few years ago at a gathering of Distillery retirees, a method was recounted for making “Old Fashioned Sour Mash” whiskey. Edmund Haynes Taylor, Jr. was known to use this technique in the late 1800s. Taylors technique involved allowing the mash to sour naturally for days before distillation. Distilled in 2002, this bourbon is a modern replication of this old-fashioned method. Using Taylor’s original souring process, the result is a bourbon of character and body like none other today.”,”@type”:”buffalotracedistillery/components/content/text”}}”>

Since 1983, Bigfoot Barleywine has captivated beer drinkers for its versatility a force when fresh, and an adventure when aged. But the pinnacle of Bigfoot flavor? Hibernation in spirit barrels. And there are no distilleries more awarded thanBuffalo Trace Distillerywhose E.H. Taylor, Jr. Collection honors the Father of the Modern Bourbon Industry. Together we hand-selected Kentucky bourbon barrels to finish a 7-year vintage of Bigfoot Barleywine. If youre lucky enough to hold this extremely limited bottle, may you enjoy it alongside the best of friends and family.