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Bmac
03-01-2012, 08:54
So, Woodford is coming out with their "double-oaked" product and I wasn't sure what that might taste like until I went to a Scotch tasting and had a product that was "double aged;" which in this case is simply double barreling the product. I thought it tasted fantastic, almost bourbon like.

Have there been any Bourbons that were truly double-barreled? For example, you age the new make in a new oak barrel for 4 years, then pour it into another new oak barrel (exact barrel type, not a different type).

Would this produce too much oaky wood flavor or would it be over-powering vanilla/caramel?

Thoughts?

jburlowski
03-01-2012, 11:22
I believe that Prichard's Double Barreled Bourbon meets your definition. I haven't had it since it was first introduced years ago. Back then it was sourced bourbon (don't know if they are making their own now) that they diluted to bottling proof and then rebarreled. The effect was to add the highly tannic, "dead" oak influence to the spirit. They then charged a premium price for a less than mediocre whiskey.

Again, I haven't had this recently... YMMV.

BFerguson
03-01-2012, 11:31
These

http://www.whiskyadvocateblog.com/2009/11/06/review-buffalo-trace-experimental-collection-twice-barreled/

But probably had to find nowadays.

B

Bmac
03-01-2012, 13:03
These

http://www.whiskyadvocateblog.com/2009/11/06/review-buffalo-trace-experimental-collection-twice-barreled/

But probably had to find nowadays.

B
OUch. Those reviews...hurt. Guess that sort of answers my question. New oak into new oak causes fantastic rich flavors...but also generates :shithappens: in the finish.

Actually I think I can find these, but...now I don't see the point ;)

Bourbon Boiler
03-01-2012, 17:10
There were a pair of BTEC's that were double barrelled a few years back that were fantastic in my opinion.

TheDude
03-01-2012, 22:18
Tried the Woodford Double-Oaked today. The oak finish was definitely more prominant than with standard Woodford, but it faded fast.

My theory on double-barrels is that it changes the flavor profile, but doesn't have much "depth" to it.

Bmac
03-02-2012, 09:56
Tried the Woodford Double-Oaked today. The oak finish was definitely more prominant than with standard Woodford, but it faded fast.

My theory on double-barrels is that it changes the flavor profile, but doesn't have much "depth" to it.
I have it on my Calendar (March 6th) as the day it releases. I plan to give it a taste to see how I like it. If anything it should educate me on heavy oak palate. My palate is still developing and i am not sure I have a whiskey that really demonstrates excessive "oakiness." The oldest bourbon i have (technically) is the George T. Stagg; sitting pretty at 18 years. I think the flavor is marvelous and I really don't taste the 'wood.' Then again, I have never really stuck my nose or tongue in a whiskey barrel ;)

Need to take a trip to Kentucky...

TheDude
03-02-2012, 20:48
It hit the shelves here earlier this week. Surprisingly, most of the stores have plenty of it. I thought it might sell out quick, or that Woodford would only release a small amount at first.

I wasn't blown away, but it is a different flavoe profile than regular WR. Worth having in your inventory for sure.

Young Blacksmith
03-03-2012, 08:48
My palate is still developing and i am not sure I have a whiskey that really demonstrates excessive "oakiness."

If you can, pick up an EC 12 and 18. I found the 18 to be quite a bit oakier than the 12. Now, that could have just been the taste I had, but it could get you an idea.

mosugoji64
03-03-2012, 09:07
If you can, pick up an EC 12 and 18. I found the 18 to be quite a bit oakier than the 12. Now, that could have just been the taste I had, but it could get you an idea.

EC18 and Vintage 17 are my oakiest pours, but each retains enough other flavor that it's not overwhelming. Those would be good primers for oak flavor.

M14Shooter
03-03-2012, 13:30
I tried the Woodford double barrel last weekend.Its was ok but nothing special.

Regards,Mike

Moretorque05
03-03-2012, 13:43
My two bottles of Double Oaked came earlier this week from ThePartySource.

I am planning on doing a tasting with Angels Envy and Makers 46 to see how it compares.

Bmac
03-03-2012, 16:08
If you can, pick up an EC 12 and 18. I found the 18 to be quite a bit oakier than the 12. Now, that could have just been the taste I had, but it could get you an idea.

I have a half bottle of EC 12 (it was one of he first bourbons i bought 3 years ago). I wasnt as impressed with it. I shall go back to it and see if it's the "oakiness" that was off putting.

I never acquired the 18 yr as i felt the reviews were not very good and price was kind of high. Is it worth the purchase?

Moretorque05
03-03-2012, 16:25
I prefer the EC18 over the 12. I had a tasting about 2 months ago and all of the guests (20) had the same opinion. I'd say give it a shot.

Bourbon Boiler
03-03-2012, 16:45
My two bottles of Double Oaked came earlier this week from ThePartySource.

I am planning on doing a tasting with Angels Envy and Makers 46 to see how it compares.

TPS shows this as "pickup only" when I try to order. How'd you pull this off?

Moretorque05
03-03-2012, 17:06
TPS shows this as "pickup only" when I try to order. How'd you pull this off?

http://www.thepartysource.com/express/item.php?id=30991

Click add to cart and continue on from there. I just tried it and it is still working for me. I log into my account and all is well.

I'm thinking my two were the first to cross into Wisconsin... small victory haha!

callmeox
03-03-2012, 17:48
Would this produce too much oaky wood flavor or would it be over-powering vanilla/caramel?

Thoughts?

IIRC, vanilla and caramel flavors come from trips in and out of the red layer below the char. Just moving the bourbon to a new barrel wouldn't get that done...it takes time. :cool:

Ejmharris
03-03-2012, 19:44
My two bottles of Double Oaked came earlier this week from ThePartySource.

I am planning on doing a tasting with Angels Envy and Makers 46 to see how it compares.

I came across these for the first time today. I like WR in cocktails but only on occasion neat. Will be interesting to know how much different this one is.


Sent from my iPhone using Tapatalk

Bourbon Boiler
03-03-2012, 19:49
http://www.thepartysource.com/express/item.php?id=30991

Click add to cart and continue on from there. I just tried it and it is still working for me. I log into my account and all is well.

I'm thinking my two were the first to cross into Wisconsin... small victory haha!

Huh. I tried the first time and tried to include a bottle of Everclear for some home experiments. It was the Everclear they couldn't ship, presumably because the proof makes it an explosive hazzard. It never dawned on me that the Everclear was the issue. I guess they do ship the WR2O.

tommyboy38
03-03-2012, 20:40
Personally, I prefer a good triple oaked whiskey.

Bmac
03-03-2012, 22:47
IIRC, vanilla and caramel flavors come from trips in and out of the red layer below the char. Just moving the bourbon to a new barrel wouldn't get that done...it takes time. :cool:

Ah, so if it was too young, it would just get burnt, oaky char.

I keep hearing that video from Maker's Mark where they boast the bourbon will pick up most of its color and flavor just by adding the new make and rolling the barrel down the hall.:lol:

Bourbon Boiler
04-05-2012, 18:15
Ah, so if it was too young, it would just get burnt, oaky char.

I keep hearing that video from Maker's Mark where they boast the bourbon will pick up most of its color and flavor just by adding the new make and rolling the barrel down the hall.:lol:

You can get a decent amount of color and a very noticable but not complex flavor just from filtering a white dog through char, similar to the Tenn whiskey makers. Makers isn't a particularly complex whiskey, so I don't doubt that it picks up a noticable percentage of its flavor from agitation resulting in more contact with char.

BFerguson
04-06-2012, 16:05
had a sample of this today. It's nothing special IMO. The oak was certainly there, but it was much more what I would describe as a young oak taste, like having a freshly cut piece of a just downed white oak.

It was nothing like a old oaky bourbon, which when in the right balance, hits the spot every now and then.

It will be a pass.

B