Mashing water used for Buffalo Trace Kentuck Straight Bourbon Whiskey is fresh and rich with minerals from its natural filtration through Kentucky limestone. The mashing water is heated and the grains are added to create a sweet mash. After the mash cools, natural fermentation takes place for three to five days. The fermented mixture enters the top of the still. As the mixture descends, it encounters steam that is pumped in from the bottom of the still, creating an alcohol-rich vapor.
Barrel aging takes place in brick warehouses.
The Distillery's best whiskey comes from aging in Warehouses C, I and K, and only on selected floors. Only the best bourbon produced by the distillery is bottled as Buffalo Trace Kentucky Straight Bourbon Whiskey. Buffalo Trace's proprietary bottles are then carefully filled, corked and sealed by hand, and then packed for limited distribution.