Written By Treve Ring Libations / Spirits Jan 21, 2011 Buffalo Trace Bourbon SHARE VIA: Facebook Twitter PinterestBuffalo Trace Distillery Kentucky, USA $45-50 +605063 available at BC Liquor Stores & select private liquor stores www.buffalotrace.comToday is the start of Whisky Festival in Victoria – an incredibly popular sell-out annual event, attracting big names, and bigger crowds, from around the world. Surrounding the main event are many independent satellite events – with whiskey reps, principals, distillers and fans in town, why not make the most of it? Sips Artisan Bistro has a Glenfarclas Malt Whisky Dinner tonight, and Bear Mountain has Jameson Tasting & Tapas in the Cellar this eve as well. Clive’s Classic Lounge is bringing in Tom Bulleit, of Bulleit Bourgon on the 23rd, and Canoe Brewpub is holding a Highland Park/Macallan dinner on January 24.My plan? Well, I acted too late to get into anything official at Whisky Fest (again!) but I’m heading over to Fort & Foul Bay BC Liquor Store today to meet Buffalo Trace Master Distiller Harlen Wheatley, and taste a sampling of his award-winning spirits.Located in Frankfort, Kentucky, Buffalo Trace Distillery is said to be the oldest (not continuously-operating) distilling site in the United States. Production began here in 1773, on the banks of the Kentucky River where buffalo were known to have roamed centuries earlier, creating paths for pioneers.While Buffalo Trace Distillery is mainly known for its Bourbon, it also produces other spirits such as rye whiskey and vodka. Bourbon whiskey is legally considered a “distinctive product of the United States,” and no other country has the authority to call their whiskey products Bourbon. Even though Bourbon can be produced anywhere, for a Bourbon to be classified as Kentucky Straight Bourbon Whiskey, it must have been distilled and aged in Kentucky for a period of at least one year and then continue to be aged for at least one additional year. Federal regulations require that Bourbon whiskey be made from a minimum of 51% corn, with a combo of rye, wheat and barley malt allowed to make up the remainder. Bourbon must be distilled at no higher than 160 proof (vodka and neutral spirits are distilled at 190 proof) and aged in new, charred American white oak barrels at not more than 125 proof. No colorings or flavourings are allowed, and only distilled water may be added to the Bourbon before bottling, to achieve the proper bottling proof (at least 80 proof).“Buffalo Trace” is a bourbon brand introduced in 1999, and made from corn, rye and barley malt, aged in charred oak barrels. The Master Distiller (Wheatley since 2005) blends 30-35 different lots to create the final spirit.Beautiful, burnished, glowing gold in hue. An intense aroma of citrus oil, molasses and sweet vanilla is your first greeting, followed after by worn leather and soft spice. The palate is soft, rich and deep – buttery corn, sweet vanillan, demerara sugar, honey, warm spice and toasty oak. Fantastic length and balance. This drinks far above its reasonable $45 price, and if you’re looking to expand your elementary Bourbon knowledge, there’s no better benchmark to set your compass to.Check out Julie’s Pegg meeting and tasting. with Harlen Wheatley here.Rating: (click here to see what our wine ratings mean) EATrecommendsBuffalo Trace BourbonBeautiful, burnished, glowing gold in hue. An intense aroma of citrus oil, molasses and sweet vanilla is your first greeting, followed after by worn leather and soft spice. The palate is soft, rich and deep – buttery corn, sweet vanillan, demerara sugar, honey, warm spice and toasty oak. Fantastic length and balance. This drinks far above its reasonable $45 price, and if you’re looking to expand your elementary Bourbon knowledge, there’s no better benchmark to set your compass to.spiritsWine Reviews SHARE VIA: Facebook Twitter Pinterest Written By: Treve Ring Treve Ring is a wine writer, editor, judge, consultant and certified sommelier, and has been with EAT Magazine for over a decade.\r\n\r\nIn addition to her work with EAT, she is a Wine Critic and National Judge for ... Read More You may also like Food Events / Food News September 18, 2019 EAT Buzz Up-Island & Tofino September|October 2019 The Buzz Up-Island It’s high time for festival season! I anticipate this time of the year all year long when fresh produce is in abundance, ... 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