Ever thought of spending a whopping $750 on a single shot?
Well, it’s a reality! A 30ml nip of the 1990 O.F.C from Buffalo Trace comes with a hefty price because it is the only bottle available in the southern hemisphere.
Vintage wine may require decades to achieve perfection, but exotic single malt whisky and small batch bourbons are aged in barrels for 18, 25, and even 50 years before they’re even released.
Beyond saving them for an extra-special occasion or flipping them on the lucrative black market (or in this case amber market), these hard-to-come-by bottles should be enjoyed. That’s why they have tops.
Last year Buffalo Trace Distillery announced the release of their latest short supply bourbon – 1990 O.F.C.
The 1990 connotes the year in which the bourbon was distilled. It was aged for 28 to 33 years, to produce just 63 exclusive bottles.
These vintage-dated bourbon honours the National Historic Landmark’s original name – O.F.C. Distillery – renowned for producing top class whiskey during its tenure. The timeless bottle released in April 2018 is a limited edition, available in very limited markets.
The O. F. C isn’t something you can just order from Dan Murphy’s. It has a very limited production run and, up until now, was only available through charity auctions.
This is the first commercially available bottle in Australia.
Assistant bar manager at Nola Smokehouse and Bar in Barangaroo, Ben Ingall, said, “We specialise in American whiskey, our collection tips just over 600 bottles, and we wanted to offer something that just isn’t available anywhere else,”
“For people that know what it is, they understand the price point,”
“A couple of regular customers who are big bourbon heads have shown a little interest, but no one has ordered it as yet. We have a lot around the $500 mark and have sold a few, but this is the next step.”
Being the world’s oldest continual distillery gives Buffalo Trace an advantage, as 65 per cent of bourbon’s flavour comes from the barrel itself.
“Normally, a 20-plus year bourbon tends to be over-oaked, too tannic and bitter. This is incredibly well balanced, with a little bite of rye spiciness,” Mr Ingall said. “It’s made from 51 per cent corn, a little rye and malted barley. It’s really smooth and really rich.”
The expense also comes down to US taxes on bourbon.
“Unlike a lot of spirit production in the US, you pay tax on what goes in, not what comes out. So if 250 litres goes in and five litres comes out, you pay tax on 250,” Mr Ingall said.
“They released 63 bottles and put roughly around 360 bottles in the barrel. Due to evaporation in Kentucky, when it comes to these kinds of product you’re tasting a little piece of history.”