Jeffersons Reserve Twin Oak Custom Barrel is a premium bourbon from Jeffersons Bourbon in Louisville, Kentucky aged in a custom design wave barrel featuring proprietary, flash-charred, toasted grooved staves that increase the surface area of the barrel, allowing more bourbon to contact the oak and producing a deeper and more nuanced flavour than conventional straight-sided barrels.

Jeffersons was founded by Trey Zoeller and his late father Chet, with a focus on innovative ageing and sourcing experimentation. The Twin Oak Custom Barrel programme uses a barrel design that replaces the straight staves with grooved, wave-form staves, dramatically increasing the internal surface area without increasing the barrel size. More oak surface contact per litre of spirit produces faster and more intensive wood character development. The result is described as both very old and very rare in flavour profile.

Tasting Notes

• Nose: Caramel, vanilla, and oak
• Palate: Smooth and complex with hints of spice, toasted oak, and a touch of sweetness from the increased grooved stave surface area contact
• Finish: Long, warm, and satisfying

Specs

• Brand: Jeffersons Bourbon, Louisville, Kentucky
• Type: Kentucky Bourbon Whiskey
• Barrel: Custom wave barrel with flash-charred, toasted grooved staves
• Size: 750ml

Frequently Asked Questions

How do grooved staves increase bourbon character?

The wave-form grooved staves increase the internal surface area of the barrel significantly compared to standard flat staves. More wood surface in contact with the bourbon per unit of time accelerates the extraction of vanillin, tannins, and charred wood compounds producing a deeper and more complex flavour in the same ageing period. Order online with fast shipping.

{“@context”:”https://schema.org”,”@type”:”FAQPage”,”mainEntity”:[{“@type”:”Question”,”name”:”How do grooved staves increase bourbon character?”,”acceptedAnswer”:{“@type”:”Answer”,”text”:”Wave-form grooved staves increase internal barrel surface area significantly vs standard flat staves. More wood surface contact accelerates extraction of vanillin, tannins, and charred wood compounds, producing deeper and more complex flavour in the same ageing period.”}}]}