The bourbon is made from a mostly corn grain mixture and aged at least two years in new oak barrels. Buffalo Trace Distillery near Frankfort has abided by that tradition, yet it is exploring new territory.

For its "Twice-Barreled" bourbon, the distillery aged the whiskey more than eight years in one barrel, then poured it into another oak barrel to mature nearly five years longer. For its "Fire Pot" bourbon, Buffalo Trace dried the wood barrels before adding the whiskey. More startling, the new "French Oak" bourbon is aged in French (gulp) instead of American oak barrels.

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