Another year, another bourbon season, another Buffalo Trace Antique Collection triumph. This year's release continues its winning streak thanks to the notable addition of E.H. Taylor Straight Kentucky Bourbon Whiskey, marking the first change to the lineup in almost 20 years. Read our BTAC 2025 Ranked review to get OJ Lima's personal tasting guide to the collection. If that's not enough intel, Buffalo Trace Distillery has supplied us with the complete, unedited breakdown — from mash bill ingredients and specific warehouse locations to barrel entry proofs and evaporation losses — for each and every bottle in this year's collection, which you can read below.

Buffalo Trace Antique Collection: The Complete Breakdown

Eagle Rare 17 Year Old Kentucky Straight Bourbon Whiskey

• Product Age: 18 and 4 months old at boing,
• Year of Distillation: Spring of 2007
• Proof: 101 / 50.5% ABV

Recipe

• Large Grain: Kentucky Cor; Distillers Grade #1 and #2
• Small Grin: Plump Rye
• Finish Grain: Disiller’s Maled Batley

Cooking, Fermentation, and Aging

• Milling screen: #10
• Cook Temperature: 240 degrees Fahrenheit
• Water: Kentucky limestone with reverse osmosis
• Fermentation: Stainless Steel
• Mash: Sour
• Distillation: Double distilled; beer still and doubler
• Proof Off Still: 140 Proof
• Barrel: New, White Oak; #4 Char, charred for 55 Seconds
• Barrel Maker: Independent Stave, Lebanon, KY
• Barrel Entry Proof: 125 proof
• Barrel Size: 53 liquid gallons, 66.25 original proof gallons
• Warehouse: Warehouses L, Q, K, and P,
• Floor: Floors 1, 2, and 3
• Evaporation Loss: 89%
• Filtration: Chill

Tasting Notes

• Nose: Opens with dark tobacco and well-wom leather, accented byripe cherry and a lively peppery edge
• Palate: Caramel's gentle sweetness woven through with supple latherand bursts of cherry benignness
• Finish: Smooth yet resonant, unfolding with lasting oak, a touch ofvanilla and a gentle echo of sweetness

E.H. Taylor Straight Kentucky Bourbon Whiskey

• Year of Distillation: Spring of 2010
• Product Age: 15 years, 4 months
• Proof: 100 / 50% ABV

Recipe

• Large Grain: Kentucky Corn; Distillers Grade #1 and #2
• Small Grain: Plump Rye
• Finish Grain: Distiller’s Malted Barley

Cooking, Fermentation, and Aging

• Milling screen: #10
• Cook Temperature: 240 degrees Fahrenheit
• Water: Kentucky limestone with reverse osmosis
• Fermentation: Stainless Steel
• Mash: Sour
• Distillation: Double distilled; beer still and doubler
• Proof off still: 140 proof
• Barrel: New, white oak; #4 Char; charred for 55 seconds
• Barrel maker: Independent Stave; Lebanon KY
• Barrel entry proof: 125 proof
• Barrel size: 53 liquid gallons; 66.25 Original Proof Gallons
• Warehouse: Warehouses K, L,P,N,U,I, and С
• Floor: Floors 1, 2, 3, 5, 6, and 7
• Evaporation loss: 62% of the original whiskey lost to evaporation
• Filtration: Chill

Tasting Notes

• Nose: Warm vanilla and seasoned oak rise first, joined by charred undertones and a drizzle of maple sweetness
• Palate: A balance of sweetness and baking spices unfold on the tongue, layered with gentle wood notes
• Finish: Lingering and smooth, the finish carries oak and vanilla into soft caramel and a final touch of cherry

George T. Stagg Kentucky Straight Bourbon Whiskey

• Year of Distillation: Spring of 2010
• Product Age: 15 years and 4 months old at bottling
• Proof: 142.8 / 71.4% ABV

Recipe

• Large Grain: Kentucky Corn; Distillers Grade #1 and #2
• Small Grain: Minnesota Rye
• Finish Grain: North Dakota Malted Barley

Cooking, Fermentation, and Aging

• Milling screen: #10
• Cook Temperature: 240 degrees Fahrenheit
• Water: Kentucky limestone with reverse osmosis
• Fermentation: Carbon steel / black iron fermenter
• Mash: Sour
• Distillation: Double distilled; beer still and doubler
• Proof off still: 140 proof
• Barrel: New, white oak; #4 char; charred for 55 seconds
• Barrel maker: Independent Stave; Lebanon, KY
• Barrel entry proof: 125 proof
• Barrel size: 53 liquid gallons; 66.25 original proof gallons
• Warehouse: Warehouses K, І, Р, М, U, and I
• Floor: Floors 1, 2, 3, 5, and 7
• Evaporation loss: 63%
• Filtration: None

Tasting Notes

• Nose: Commanding aroma of deep oak rounded by a touch of vanilla
• Palate: Bold, rich vanilla layered with dark tobacco and ripe cherry
• Finish: Long and earthy, lingers with tobacco, vanilla, and enduring oak

Sazerac 18 Year Old Kentucky Straight Rye Whiskey

• Year of Distillation: Spring of 2006 & 2007
• Product Age: 18 years, 5 months old at bottling
• Proof: 90 / 45% ABV

Recipe

• Large Grain: Minnesota Rye
• Small Grain: Kentucky Corn; Distillers Grade #1 and #2
• Finish Grain: North Dakota Malted Barley

Cooking, Fermentation, Distillation, & Aging

• Milling screen: #10
• Cook Temperature: 240 degrees Fahrenheit
• Water: Kentucky Limestone with Reverse Osmosis
• Fermentation: Carbon Steel / Black Iron fermenter
• Mash: Sour
• Distillation: Double distilled; beer still and doubler
• Proof off still: 135 proof
• Barrel: New, White Oak; #4 Char; charred for 55 seconds
• Barrel maker: Independent Stave; Lebanon KY
• Barrel entry proof: 125 proof
• Barrel size: 53 liquid gallons; 66.25 Original Proof Gallons
• Warehouse: Warehouses O, K, and L
• Floor: Floors 2 and 3
• Evaporation loss: 77%
• Filtration: Chill

Tasting Notes

• Nose: Bright rye spice rises first, mingling with seasoned oak and a subtle herbaceous lift
• Palate: Mature expression of spice and oak, layered with woody richness and supple leather
• Finish: Lingers with rye spice, warm leather, caraway seed, and enduring oak

Thomas H. Handy Sazerac Straight Rye Whiskey

• Year of Distillation: Spring of 2018 & 2019
• Product Age: 6 years and 3 months old at bottling
• Proof: 129.8 / 64.9

Recipe

• Large Grain: Plump Rye
• Small Grain: Kentucky Corn; Distillers Grade #1 and #2
• Finish Grain: Distiller’s Malted Barley

Cooking, Fermentation, Distillation, & Aging

• Milling screen: #10
• Cook Temperature: 240 degrees Fahrenheit
• Water: Kentucky limestone with reverse osmosis
• Fermentation: Stainless Steel
• Mash: Sour
• Distillation: Double distilled; beer still and doubler
• Proof off still: 135 Proof
• Barrel: New, white oak; #4 char; charred for 55 seconds
• Barrel maker: Cumberland Cooperage
• Barrel entry proof: 125 Proof
• Barrel size: 53 liquid gallons; 66.25 original proof gallons
• Warehouse: Warehouses N, L, AA, and DD
• Floor: Floors 4, 5, 6, and 7
• Evaporation loss: 31%
• Filtration: None

Tasting Notes

• Nose: A lively mix of oak and spice opens the glass, lifted by bright fruit and a subtle apple note
• Palate: Bold spice and oak balanced with subtle fruit tones
• Finish: Lingering oak and vanilla carry through with warming spice

William Larue Weller Kentucky Straight Bourbon Whiskey

• Year of Distillation: December 2010, January 2011, and January 2013
• Release: Fall of 2025
• Release Brand name: William Larue Weller Kentucky Straight Bourbon Whiskey
• Product Age: 12 years and 7 months old at bottling
• Proof: 129 / 64.5% ABV

Recipe

• Large Grain: Kentucky Corn; Distillers Grade #1 and #2
• Small Grain: Soft Red Winter Wheat
• Finish Grain: Distiller’s Malted Barley

Cooking, Fermentation, Distillation, & Aging

• Milling screen: #10
• Cook Temperature: 240 degrees Fahrenheit
• Water: Kentucky Limestone with Reverse Osmosis
• Fermentation: Stainless Steel
• Mash: Sour
• Distillation: Double Distilled; beer still and doubler
• Proof off still: 130 Proof
• Barrel: New, White Oak; #4 Char; Charred for 55 seconds
• Barrel maker: Independent Stave; Lebanon, KY
• Barrel entry proof: 114 proof
• Barrel size: 53 liquid gallons; 60.5 Original Proof Gallons
• Warehouse: Warehouses D, Q, М, Р, and I
• Floor: Floors 3 and 4
• Evaporation loss: 55%
• Filtration: None

Tasting Notes

• Nose: Layers of vanilla and maple, enriched by the depth of worn leather and a subtle hint of tobacco
• Palate: A graceful balance of sweet vanilla and toasted oak
• Finish: Smooth and lingering, revealing a touch of ripe fruit alongside steady oak and vanilla