The BTECs List - what is next??

[Lost Pollito]

I'm just guessing these experiments will benefit us all in the long run. The more they discover, the better bourbon will be in the future. Good work BT!!!! Keep it up.

[cowdery]

That blog post is here

I have partially lost interest in the experimentals. I still like everything about it. I'm glad BT is doing experiments and I'm glad they make them available for people to taste. I'm just not particularly anxious to taste them. I'm always curious to taste them but that's about it, curious. I don't absolutely have to taste them.

There also haven't been too many that seem to be going anywhere. That's okay too, that's pure science. The only one I thought had potential as a real product was the French Oak.

[Vange]

UPDATING the list

1st Release - Fire Pot, French Oak, Twice Barreled

2nd Release - Chard (6 and 10 yr)

3rd release - Zin (6 and 10 yr)

4th Release - Cab Franc (6 and 8 yr)

5th Release - Blended Rum (2 barrels 17yr blend with 1 new and 1 old oak)

6th Release - Fine Grain Oak (14 yr), Coarse Grain Oak (15 yr)

7th Release - TBD

We should have a guessing game. I'll venture to say port cask matured bourbon. (ok, ok, so I am wishing here and not really guessing!)

[kickert]

UPDATING the list

1st Release - Fire Pot, French Oak, Twice Barreled

2nd Release - Chard (6 and 10 yr)

3rd release - Zin (6 and 10 yr)

4th Release - Cab Franc (6 and 8 yr)

5th Release - Blended Rum (2 barrels 17yr blend with 1 new and 1 old oak)

6th Release - Fine Grain Oak (14 yr), Coarse Grain Oak (15 yr)

7th Release - TBD

We should have a guessing game. I'll venture to say port cask matured bourbon. (ok, ok, so I am wishing here and not really guessing!)

I am guessing they pull a Charbay and go with traditional beer mashbill.

[HighTower]

Maybe they will do a cherry infused bourbon - actually sorry that just sounds like crap!

Scott

[Vange]

Cherry infused does sound like crap BUT when I think of cherries I remember the my first whiff of the Pappy23 SB Barrel #2 bottling. Glorious nose and just an amazing bourbon.

[Vange]

http://www.greatbourbon.com/experimentalcollection.aspx

The full list.

[CorvallisCracker]

2nd Release - Chard (6 and 10 yr)

3rd release - Zin (6 and 10 yr)

4th Release - Cab Franc (6 and 8 yr)

[HighTower]

Has anyone had any of these? What are your thoughts?

I opened one of my BTEC Zinfandel bottles recently (aged 8 years in new oak then 10 years in used Zin barrel).

It really is a fantastic bourbon and has some great wine characteristics to it, especially in the nose. I opened it when Guy May from Sazerac was here and he, along with people from the company that distribute BT over here absolutely loved it.

Glad I opened it....would have been a waste to have just looked at it for the next 5 years!

Scott

[Stones]

I opened one of my BTEC Zinfandel bottles recently (aged 8 years in new oak then 10 years in used Zin barrel).

It really is a fantastic bourbon and has some great wine characteristics to it, especially in the nose. I opened it when Guy May from Sazerac was here and he, along with people from the company that distribute BT over here absolutely loved it.

Glad I opened it....would have been a waste to have just looked at it for the next 5 years!

Scott

[JohnHansell]

Has anyone had any of these? What are your thoughts?

I think I have reviewed all of the BTEC whiskeys here. Great fun for sure.

[Vange]

There hasnt been a BTEC for awhile. Anyone know what is going on or what is next?

[tommyboy38]

The new French oak / toasted oak is out and about.

[Bourbon Boiler]

This list also does not include the experiments done specifically for the Party Source, which I just learned of yesterday. Are there other BTECs out there done for specific groups or individuals?

[sku]

This list also does not include the experiments done specifically for the Party Source, which I just learned of yesterday. Are there other BTECs out there done for specific groups or individuals?

I'm not aware of any other private bottling BTECs, though that doesn't mean there aren't any. By the way, The Party Source bottlings were both fantastic. I'm still shocked that they have any of the Rye 'n Barrel left. There are links to my reviews below.

Rye 'n Barrel: http://recenteats.blogspot.com/2010/04/bt-experimental-rockin-good-rye-from.html

Wheat on Rye: http://recenteats.blogspot.com/2010/04/whiskey-wednesday-identity-crisis-party.html

[Bourbon Boiler]

I'm not aware of any other private bottling BTECs, though that doesn't mean there aren't any. By the way, The Party Source bottlings were both fantastic. I'm still shocked that they have any of the Rye 'n Barrel left. There are links to my reviews below.

Rye 'n Barrel: http://recenteats.blogspot.com/2010/04/bt-experimental-rockin-good-rye-from.html

Wheat on Rye: http://recenteats.blogspot.com/2010/04/whiskey-wednesday-identity-crisis-party.html

Thanks for the reviews. It was the Wheat on Rye that really had my interest.

[CaptainQ]

Thanks for the reviews. It was the Wheat on Rye that really had my interest.

FWIW, I have that bottling and it's excellent. :yum:

[Bourbon Boiler]

I purchased the Rye 'n Barrel this week, I'll pop the cork on it this weekend and post my findings.

[Bourbon Boiler]

So the list is now:

Originals (Fire Pot, French Oak, Twice Barreled-x2)

Chard (6 and 10 yr)

Zin (6 and 10 yr)

Cab Franc (6 and 8 yr)

Blended Rum (2 barrels 17yr blend with 1 new and 1 old oak)

Fine Grain Oak (14 yr), Coarse Grain Oak (15 yr)

TPS Private (Rye 'n Barrel, Wheat on Rye)

Rediscovered (1989, 1991, 1993)

Breakfast (Oat, Rice)

[Vange]

you missed 2 sets

1995 French Oak Barrel Aged

1995 American Oak Chips Seasoned

1993 Double Barreled

1997 Double Barreled

[CaptainQ]

Releases by Year

2011

1989 Barrels, Rediscovered:

These seven barrels were filled on Nov. 17, 1989. The still proof and entry proof are unknown. After more than 21 years of aging, the wood is very prominent, but it still doesn’t conquer the rich vanilla and caramel flavors that bring to mind handmade holiday candy.

1991 Barrels, Rediscovered:

These 8 barrels were filled on Oct. 29, 1991 and the still proof and entry proof are unknown. After a little more than 19 years, the warm and spicy aroma of this bourbon is overtaken by a robust black walnut character on the palette that finishes as thick candied fruits. The flavor lasts an eternity.

1993 Barrels, Rediscovered:

These 8 barrels were filled on May 13, 1993 and like the other two offerings in this collection, the still proof and entry proof are unknown. After 17 years and 7 months in the barrel, this bourbon has a nice rich and creamy texture, like a whiskey latte with extra foam and a shot of vanilla. A great sipper for long cold nights.

2010

1995 French Oak Barrel Aged:

This barrel was filled on April 7, 1995 and bottled July 21, 2010. Buffalo Trace Rye Bourbon Mash Bill #2 was used and the product entered the barrel at 125 proof. After more than 15 years and 3 months of aging, the new toasted French Oak barrel added rich complexity and interesting flavors to this whiskey. The result is a leathery and woody whiskey that has a good depth with a dark, dry finish.

1995 American Oak Chips Seasoned:

This barrel was filled on April 7, 1995 with Buffalo Trace Rye Bourbon Mash Bill #2 and toasted oak chips were added. After more than 15 years and 4 months of aging, this whiskey was bottled on August 5, 2010. The whiskey in this charred American White Oak barrel derived a smoky complexity from the toasted oak chip seasoning. It is a lighter whiskey for its age and has a good flavor without being heavy.

2009

FINE GRAIN OAK:

These barrels were filled July13, 1994 and bottled May 7, 2009. Buffalo Trace Mash Bill #2 was used and the product entered the barrel at 125 proof. After more than 14 years of aging, the slow-growth of fine grain wood concentrated the sugars and imparted extra doses of caramel and vanilla. The bourbon is rich and exceedingly sweet with an almost syrupy character. It also has a nice balance of flavors and complexity.

COARSE GRAIN OAK:

The filling and aging time on these barrels is the same as with the fine grain. After nearly 15 years in the barrel, this whiskey is dry with a balance of smokiness and wood with herbal qualities. The finish is quick and woody and it is slightly heavy with a powerful complexity.

1993 Double Barreled:

These barrels were filled April 4, 1993 and bottled September 15, 2009. Buffalo Trace Rye Bourbon Mash Bill #2 was used and the product entered the barrel at 125 proof. The bourbon was removed from its original barrel and re-barreled December 12, 2001. At 16 years and five months of age the finished product has a deep, rich flavor that fully expresses the oak character. The re-barreling has taken it far beyond its 16 years. It has a very strong, powerful finish.

1997 Double Barreled:

These barrels were filled November 18, 1997 and bottled September 16, 2009. Buffalo Trace Rye Bourbon Mash Bill #2 was used and the product entered the barrel at 125 proof. The bourbon was removed from its original barrel and re-barreled December 12, 2001. At 11 years and ten months of age the finished product has a complex barrel flavor. It possesses a deep caramel color making it pleasing to the eye as well as the palette. It has a very robust start and finishes smooth.

2008

CABERNET FRANC AGED AFTER SIX YEARS:

This whiskey was bourbon aged for six years and three months in a new oak barrel before it was re-barreled into a used French Oak Cabernet Franc barrel. There it was aged for another eight years, making it a total of 14 years old. Earthy tannins of Cabernet mingle well with the bourbon undertones.

CABERNET FRANC AGED AFTER EIGHT YEARS:

This whiskey was bourbon aged for eight years and one month in a new oak barrel before it was re-barreled into a used French Oak Cabernet Franc barrel. There it was aged for another eight years, making it a total of 16 years old. The taste combines an amazing balance of heavy wine and bourbon character.

17 year-old Rum Marriage:

This consists of two 17 year-old barrels of Rum. One barrel was new and one used. Both barrels were aged on the second floor of Warehouse I in charred oak barrels. The new and used barrel samples developed their own character over the years but neither was inspiring—that all changes when the two barrels came together. The rum aged in new wood offers oak sweetness and rich caramels, while the used barrel aged rum packs intense tannins and heavier rum flavors. The marriage is very balanced.

2007

CHARDONNAY AGED AFTER SIX YEARS:

This whiskey was bourbon that was aged for six years and three months in a new oak barrel before it was re-barreled into a used French oak Chardonnay barrel. There it was aged for another eight years, making it a total of 14 years old. The taste combines the fruitiness from the Chardonnay barrel with smoky vanilla taste of the whiskey.

CHARDONNAY AGED AFTER TEN YEARS:

This whiskey was bourbon aged for ten years and six months in a new oak barrel. Then it was then re-barreled in a used French oak Chardonnay barrel for another 8 years. Aged a total of 18 years this whiskey boasts more oak at the start, but finishes with the fruitiness of the wine influence.

ZINFANDEL AGED AFTER SIX YEARS:

This whiskey was bourbon that was aged for six years and three months in a new oak barrel before it was re-barreled into a used American Oak Zinfandel barrel. There it was aged for another eight years, making it a total of 14 years old. The expected wine fruitiness is absent in the initial palette, but is replaced with an exciting spiciness. It is not the rye-grain spice normally associated with bourbon, but a grape-vine herbal quality that slides across the tongue and lingers for what seems like forever. This is an epic whiskey with grandeur and grace. Old world quaffing of a vine and field mélange.

ZINFANDEL AGED AFTER TEN YEARS:

This whiskey was bourbon aged for ten years and four months in a new oak barrel. Then it was then re-barreled in a used American Oak Zinfandel barrel for another 8 years. Aged a total of 18 years this whiskey carries little subtlety. The original whiskey brings powerful flavors to the refinement of the zinfandel wine barrel. The battle of flavor is won rather than shared by the bourbon. The zinfandel does dance along the edges with its dry herbal flavorings, but the bourbon fills the ballroom with its grain and wood bouquet.

2006

FRENCH OAK:

This bourbon was aged ten years in a French Oak barrel in which the staves were first air-dried for 24 months. The French Oak has given the whiskey a sugary sweetness and dark caramel color.

TWICE BARRELED:

After aging this bourbon for eight years and eight months, this whiskey was put into a brand new barrel. With twice the wood, this whiskey has lots of oak and has a long warm finish.

FIRE POT BARREL:

This barrel was heated to 102°F for 23 minutes to dry the wood prior to filling. The whiskey has a smoky nose, and hints of fruit and tobacco on the pallet.

[T Comp]

Excellent work CaptainQ and thank you for taking the time to compile this as a very handy and concise resource for us.

[CaptainQ]

Excellent work CaptainQ and thank you for taking the time to compile this as a very handy and concise resource for us.

Thanks Thad, but I just gleaned it from the BT site:

http://www.greatbourbon.com/experimentalcollection.aspx

[Bourbon Boiler]

What year had the two TPS releases?

[jburlowski]

The two TPS releases came out in the Fall of 2009.