Buffalo Trace Baijiu Latest Launch in Experimental Collection

Buffalo Trace Distillery has announced the limited release of a Buffalo Trace Baijiu style spirit aged in new American oak casks.

This new expression is part of the distillery’s ongoing Experimental Collection of spirits.

Baijiu accounts for about 31% of spirits volume globally, according to the International Wine and Spirits Record.

The Buffalo Trace Baijiu style spirit, although distilled like a whiskey, is made using traditional Baijiu ingredients of sorghum and peas. After aging the distillate for 11 years in three separate casks — uncharred, charred and toasted white oak — the spirits were married together and bottled at 90 proof.

The nose has notes of chocolate, dark cherries and stone fruit, the company reports. The sorghum and peas provide a palate of confection sugar, followed by a sweet toffee finish.

This spirit is the 24th experimental release from the Buffalo Trace Distillery, having released its first experiment in 2006. The Experimental Collection includes thousands of different recipes and barrel treatments, tested and refined. These experiments examine a variety of variables, from changes in the mash bill, types of wood, barrel toasts and more.

Baijiu is similar to bourbon in that it is an agricultural product made from fermented grains. The flavor profile and rise in the spirit’s popularity led to Buffalo Trace’s curiosity in experimenting with distilling baijiu like a bourbon to create a unique spirit, the company says.

Buffalo Trace Baijiu style spirit
Buffalo Trace Baijiu style spirit.

The Experimental Collection comes packaged in 375-ml. bottles. Each label includes all the pertinent information for that barrel of whiskey.

Experimental Collection Buffalo Trace Baijiu style launches in select markets in late April or early May. Quantities are extremely limited. The suggested retail pricing is $46.99 per 375-ml. bottle.

This news follows the 2021 launch of Buffalo Trace Kosher Whiskey.

The post Buffalo Trace Baijiu Latest Launch in Experimental Collection first appeared on Beverage Dynamics.