Buffalo Trace Distillery: Updates on expansion progress
The quality ofin the new is constant
The Buffalo Trace warehouses. The family-run distillery, whose history dates back to 1775, is located in Frankfort, Franklin County, Kentucky and besides the Buffalo Trace Kentucky Straight Bourbon they own such as E.H. Taylor, George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee.published a detailed press release on the current status of its expansion. For several years now, the company has been investing 1.2 billion US dollars in new infrastructure with a focus on building new
13 new, huge warehouses to be built
Ten new warehouses have already been constructed, with three more to follow. Every four months, Buffalo Trace reports, a new warehouse is . Each of these can hold 58,800 . In the spring of 2018, the filling of the first new warehouse, which is located on an adjacent farm site, was started.
These gigantic warehouses are seven-story, the wooden structure of which has metal cladding and which are air-conditioned via temperature control through a patented heating system. The temperature of each can be controlled separately.
What the distillery is of course closely following is the development of the whiskey in the new warehouses, because nothing is more important to Buffalo Trace than the consistency of the whiskey quality. That is why great importance is attached to creating matching climate profiles in the various warehouses. Complex data comparisons show that this project is successful, reports Buffalo Trace and publishes temperature scales of an old warehouse (S) and a new one (AA) for comparison.
Ensuring same whiskey profile in old and new warehouses
“Consistency in a taste profiles for which Buffalo Trace Distillery is known.profile is much harder to maintain than most people realize,” said Harlen Wheatley. “Any time you bring a new element into the equation, it has the potential to change the result. We’ve worked very hard to ensure our new aging are consistent in the
We test all barrels in the new warehouses every 12 months and run them through a full sensory analysis to compare them to our “standard” for that brand at the part in its aging cycle and also compare them against barrels which have been aging the same amount of time in our more established warehouses on our main campus. We’re really happy the taste is consistent across the board and look forward to being able to release them once they’ve reached their aging potential. Along the way, we’ll continue to monitor them and run tests as we do with all of our aging barrels to make sure they are meeting or exceeding brand standards of quality.”
Images: Buffalo Trace Distillery