Of course bourbon ages differently depending on its environment. We know this to be true, especially if you’ve ever tasted a young Texas bourbon that appears to be the color of a 10-year-old. Milam & Greene, one of my favorite Texas distilleries, has conducted an experiment along these lines to find “The Answer,” and perhaps it has spawned even more questions.

The experiment was simple: Take the same Kentucky-made distillate and put it into barrels. Some of the barrels will age in Kentucky and some in Texas’ Hill Country (Blanco, Texas, to be exact). Check back in five years and share the two bourbons with the public. The 375ml bottles are now being sold as a set called “The Answer” for $149.99.

“We wanted to better understand how temperature fluctuation between the two environments influences flavor extraction in our whiskey, so one of the first activities we did together as a team was lay down these barrels in two states in 2019,” said Heather Greene, CEO and Master Blender at Milam & Greene, in a news release. “The popular hypothesis that the hotter, drier climate significantly differentiates Texas bourbon across the board with higher oak extraction compared to a Kentucky bourbon is a good one, and now you can taste it.”

Yesterday I was fortunate to sit in a Zoom conference with Greene and Master Distiller Marlene Holmes where we tasted both the samples and also blended them together. It was surprising to see that just about everything about both samples were different: different proofs (KY 108 | TX 117); different colors (KY lighter | TX much darker); and vastly different tastes (KY fruit-forward, sweet | TX oaky, rich).

Greene said she enjoyed seeing how “nature writes itself into whiskey,” and she wasn’t too surprised with the results. She even coined the term “Texification” to label how the Texas heat rapidly ages bourbon distillate to produce quicker flavors and colors than the slower aging process in Kentucky.

While she doesn’t say she has a favorite between the two, she recommends getting the best whiskey by blending them together, which is what she does on a daily basis at the distillery in Blanco. Milam & Greene make some of their proprietary distillate on a column still at Bardstown Bourbon Co. and age barrels in Kentucky, and they also produce distillate on a copper pot still in Texas and age barrels there. The magic is in blending them together.

“Individually, each bourbon is delicious, and batched together, the combined bourbons also create gorgeous, complex whiskey,” said Greene. “This experiment puts a spotlight on everything we do at Milam & Greene as we bring together the best casks aged in different states.”

Greene and Holmes mentioned they have a few other experiments up their sleeves that might include aging barrels in other parts of the Lone Star State, because, after all, you could fit about six Kentuckys into Texas, and the climates are also vastly different.

My 2 cents: I enjoyed both bourbons, but I found the Kentucky to be richer and more complex. Yes, the Texas showed great color at 5 years old and was tasty as well, but it didn’t have those fruity/cherry notes found in great bourbons and the finish was quick and dry. It also came off a little hot to me. But as Greene mentioned, the beauty was in the blend of the two.

It’s a fascinating experiment, and I love how they’re letting the consumer in the lab to experience and taste the differences for themselves. I have a feeling some will prefer the big oak of Texas and some will enjoy the soft subtleties of Kentucky.

To find “The Answer” at a store near you, check out this link.