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Buffalo Trace has taken last year's Millennium release and decided that, going forward, bigger is definitely better. 

Master blender Drew Mayville has given this edition in the series an all-new one time only wheat mash bill, and bottled it (uncut and unfiltered) at a higher proof instead of the previous 99.

Crafted from a blend of 4 of whiskeys distilled at the turn of the millennium from some of the oldest Stock at Buffalo Trace, the liquid draws from four vintages: with 2001 contributing 3%, 2003 dominating at 50%, 2005 chipping in 40%, and 2006 adding 7%. 

This is a big bourbon, a bourbon to get lost in, a bourbon to take you places.

We love the way it sets a base of butterscotch, rich and broad, and opens out into stone fruit and hints of oak and even, faintly, in the background, a touch of smoke. 
At 128.4 proof, it swaggers, for sure, but it’s so integrated and nuanced that you don’t feel it.

The presentation carries on Buffalo Trace’s much remarked-upon flair for drama: a hand-blown crystal decanter, an illuminated display case, LED lights that activate on opening.

2016 Bottling

PRODUCER'S NOTES: "A younger version of our famous 20-year-old Pappy Van Winkle’ Family Reserve, this bourbon was crafted according to our exclusive family wheated recipe. The smooth, oak flavor blends well with the barrel proof. Selected from barrels in the heart of our Kentucky warehouse, it has remained untouched for 15 years and unhurried by time."

This is a wonderful expression distilled at the famous Stitzel Weller distillery, at a time when higher proof whiskey was not popular, in fact most of the highest proof whiskey being released was either 100pf or 101pf. This was a release that came in at 107pf and some bottles came with a hang tag note that says "this is what distillers drink" because with the slightly higher proof you can generally get more flavorful and thick whiskey. Stitzel Weller brought the wheated bourbon recipe into the spotlight and now wheated bourbons are some of the most sought after style of whiskey being produced, however none are able to replicate the intricate flavors from Stitzel Weller.

Our Sweet XVI (Sweet 16) Bourbon, released in 2018, was barreled in Missouri charred oak barrels at four entry proofs — 125, 114, 105, and 90 proof. After 16 years, we married the barrels together for a sweet and creamy finish, with toasted pecans and leathery tobacco aromas.

Distilled in 2015, Abraham Bowman Special Release #26 explores two key elements of whiskey making: extended aging and elevated alcohol proof. While many rye whiskeys are aged for approximately 4-6 years, these barrels were aged for 11 years in the Distillery’s Warehouse A, which offers the coolest warehouse temperatures and allows for a slower aging process. Bottled at 110 proof, considerably higher than the original 90-proof Abraham Bowman Limited Edition #1 Rye Whiskey, it continues the Distillery’s exploration of how higher proofs influence flavor intensity, structure, and overall balance.

“Every Abraham Bowman Limited Edition release is an opportunity to ask new questions and explore new processes for making whiskey,” said A. Smith Bowman Distillery Master Distiller David Bock. “With this release, we wanted to continue our pursuit of the perfect rye mashbill. By allowing this whiskey to age for over a decade and bottling it at a higher proof, we were able to deepen our understanding of how these elements shape the character of a rye whiskey. The result is a whiskey that is both expressive and balanced, showcasing the complexity rye can offer.”

Known for its bold and distinctive character, rye grain often brings pronounced spice and intensity to a whiskey. While that profile has a well-established place in the category, A. Smith Bowman Distillery’s approach focuses on achieving a more balanced flavor profile. On the nose, this limited-edition rye whiskey opens with rich notes of maple syrup layered with hints of copper and fresh Spring aromatics. The palate unfolds with flavors of vanilla, apricot and bright orange zest, balanced by subtle earthy undertones. It finishes spice-forward, highlighted by black pepper and a delicate hint of mint for a clean, lingering close.

“We spent a lot of time tasting this at different proofs, and 110 is where it really came together,” said Bock. “With a higher proof you’re getting more intensity, but also more nuance. For a rye whiskey especially, this release is incredibly smooth, and the vanilla beautifully balances with the pepperiness.”

Eagle Rare 10 Year Old - Lawrenceburg

10 Year Old, 101 Proof

Comes with Wood Box

One of three new single barrels, begin your tasting with the notes of red berries and honey before transitioning into light oak, vanilla and floral aromas. A soft and lasting finish makes this an approachable expression, perfect for sharing.
100 Proof / Aged 7 - 9 Years