Does bourbon taste better when aged in wood from the top of the tree rather than the bottom? Buffalo Trace Distillery attempts to find out with the release of its thirteenth round of the Single Oak Project Bourbon. This release features bourbons which were all aged in barrels made from the top half of the tree, while keeping the other variables such as entry proof (at 125), and stave seasoning the same. The remaining variables, recipe (wheat or rye), grain size, warehouse type and char level vary. Every case will contain 12 bottles, each from a different barrel. The thirteenth release is made up of barrel numbers 11, 13, 43, 45, 75, 77, 107, 109, 139, 141, 171, and 173. Scheduled to arrive at the Manchester store today.