Buffalo Trace Experimental Collection 12 year old bourbon from floor #5

Each of these three bourbons was distilled and bottled at the same time and aged in the same warehouse for 12 years and 3 months. The main variable was the floor they were aged on. In theory the higher up in the warehouse the greater the temperature variation and the more wood influence. Does the experiment support this general concept? Yes with the sweet spot being the middle floor.

Similar sweet notes as its sibling aged in floor #1 (caramel honey ripe fruit) but with an additional layer of dried spice (cinnamon vanilla clove) to accompany it. It has all the components of a fine bourbon and it’s also nicely balanced with good oak grip on the finish. The best of the three. Price is per 375 ml