On the nose, it has aromas of toasted marshmallows, sweet vanilla, lightly toasted oak, and corn are topped with a drizzle of syrup. On the palate are subtle hints of leather, caramel, and dried dark fruits. Seeing as this was exposed to new charred oak twice, it’s surprising to see how well the sweetness of the vanilla plays nicely with the woody oak flavors. Double Oaked manages to come across as richer and heavier in comparison to standard Woodford Reserve. The initial finish is of dry leather, oak, tobacco, burnt caramel, baking chocolate, rye spice, and sweet dried fruits. It then morphs into leather, oak, and a dash of white pepper, which lingers for a surprisingly long time. The finish delivers a great flavorful experience that is straightforward and easy enough for bourbon drinkers of any experience level to enjoy.
Rebarreling whiskey to finish it in a second barrel isn’t a new concept and wasn’t new when Brown-Forman released Double Oaked. Barrel finished bourbons have been popular for a while and continue to gain popularity as the bourbon boom continues to expand. They make for an efficient way for distilleries to try to differentiate themselves in the crowded marketplace.
What was unique about Double Oaked when hit the market was Brown-Forman using a new charred oak barrel as the second finishing barrel instead of a used one. Additionally, they let it sit in this barrel for several months. While others including Jim Beam have since released double oaked products, Brown-Forman was one of the first to experiment in this area with an on-the-shelf product. This simple, yet effective barrel finish imparts a large dose of much needed flavor to the just-average standard Woodford Reserve. Sure it doesn’t transform it into a super memorable bourbon, but it makes enough of an impact to question why given the option, you’d reach for a pour of Distiller’s Select over Double Oaked.
|Dimensions||33 × 9 × 9 cm|
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