Continuing on with the Top 5 Double Oak Bourbon list, we reveal today the number 4 spot on the list - Woodford Reserve Double Oaked store pick. I know, I know, it's a store pick and yes "your mileage may vary" as not all store picks are created equal.  However, I will say that all the store picks of this are of high quality across the board and warrant this spot.  This particular pick is from Blue Whiskey in Versailles, KY which is a great little store right in the center of the Bourbon Trail.  If you're ever in the area, you should definitely make it a point to stop in there!  It's a mom-n-pop shop that has a great selection of store picks and bourbon, in general. 

For their Double Oaked bourbon, Woodford takes their fully matured Distiller's Select bourbon and ages it in a second new, deeply toasted, lightly charred american oak barrel.  Most other distilleries seem to choose either the toasted or charred approach for their double oak but Woodford goes all in with both.  You might ask what's the difference? A charred barrel is the typical approach for standard release bourbons and that is when the inside of the barrel is heavily burned.  Imagine a large log in the fireplace that has burned for quite a while and that is what the essentially is happening to the inside of a charred barrel.  Toasted on the other hand is when the barrel is, literally, toasted rather than heavily burned.  It's a more delicate roasting of the wood.  Another analogy is when you are making s'mores - if you're the type that places the mallow way down into the fire so it, itself catches fire and becomes crispy, that is like a charred barrel.  If on the other hand you like to spend more time delicately hovering your mallow above the fire until it has a soft brown color, then that is a resemblance of the toasted barrel.  Again, Woodford does both to their second barrel.  They toast it for quite a while and develop a toast deep within the wood while the outer layer is slightly charred.  Obviously, the technique chosen by the distillery will determine the final flavoring of the product.  Speaking of that...let's check it out.

Stats: NAS (4-6 years), 90 proof; 72% corn, 18% rye, 10% malted barley; $52

Verdict: So, I'll be honest.  In the times I've tried WDO, standard edition, I didn't really like it.  So initially, I was reluctant to try any of the store picks.  However, I did notice there is a difference in the single barrel hand selected variety that was quite enjoyable.  So I've had a few more along the way and each has similar qualities, including this one, with a nice sweet vanilla balancing against the charred oak flavor.  I also get some honey, caramel, and sweet fruits.  You would think with the amount of toasting/charring involved there would be an abundance of oak but it is actually well tamed by the sweet flavors in the profile.  Of the ones so far on the list, this one taste most like an actual s'more.  I'd definitely recommend picking up a store pick and giving it a shot!

And just like that, we’re into the Top 3! Coming in at the third spot on the list is Brown-Forman’s second (for now 😉) product in Old Forester 1910. You may realize this is also on the Intermediate Bourbon Top 5 as well. That list is for bottles priced $35-$60 and readily available. Yes, this one is THAT good that it’s one of the better overall bottles at the price point. 

1910 is part of Old Forester’s Whisky Row series. The story behind this offering is one of my favorites. As with many great ideas, this was born out of necessity. Per Old Forester’s website “On October 22nd. 1910, a fire on the bottling line halted production of Old Forester. Mature whisky ready to be bottled, instead was stored in a secondary barrel. What emerged was a delightful whisky, remarkable enough to become an entirely new expressions – Old Fine Whisky.  Today mimicking this historic bottling, this unique expression of Old Forester has undergone a second barreling, granting it exceptional character, a smooth and sweet flavor and a clean, crisp finish. Entering the second barrel at a low 100 proof allows more of the sweet wood sugars to dissolve into the whiskey. 1910 Old Fine Whiskey is the fourth and final expression of the Whiskey Row Series, presented at 93 proof.” You could say Old Forester invented the double oak category waaaaay back in 1910. And may I say, Thank You! 

More specifically, how they produce this today is Old Forester fully matures their standard 100 proof offering and it then enters a second barrel that has been lightly toasted and heavily charred top the point of almost incineration, per Jackie Zykan. This is the opposite of the Sister brand, Woodford Double Oaked - they heavily toast, then lightly char (refer back to that post for more info on toast vs. char). 

Stats: NAS; 93 proof; 72% corn, 18% rye, 10% malted barley; $49

Verdict: Obviously I enjoy this bottle given that it is on two lists now! As far as notes, I get that sweet milk chocolate that this delivers on top of a base of oak that, itself, starts sweet and then goes a touch spicy. A little more char taste from the heavy char peeks through with some caramel as well. Always a lovely pour but I honestly thought it’d be in the Top 2. However, if you’re unable to find either of the bottles topping this list due to allocation issues, then just grab this guy. You’ll be fully satisfied with an excellent Double Oak option and hell, all around bourbon option!

And there she is!  The number 1 bourbon on the Top 5 Double Oak list - Michter's Limited Release Toasted Barrel Bourbon.  It was a close race between this and the Peerless but in the end, the Michter's brings home the top spot.  This is such a delicious pour and absolutely everything you would want a Toasted Barrel bourbon to be.  I'm very lucky to have gotten this bottle as it hasn't been released since 2018 and only ever has been released 4 times (2014, 2015, 2018, & 2021).  It's assumed the previous releases were sourced product and that this year's is Michter's own but few actually know for sure.  

If you don't know much about Michter's, it is a famed brand that began back in 1753 by John Shenk in Schaefferstown, Pennsylvania is believed to be America's first whiskey brand.  Initially, Shenk produced whiskey from Rye grain that was so highly sought after, George Washington himself purchased it for his troops during the American Revolution to warm them through the winter. During the mid-1800s the distillery was purchased by Abraham Bomberger and the brand became known as Bomberger's for many decades. The passing of prohibition eventually forced the distillery to momentarily close, though it did reopen after the repeal. Over the next few decades it changed hands many times and always seemed doomed financially. In the 1950’s one of the owners changed the name to Michter’s by combining the name of his sons - Michael and Peter. By 1989 the distillery had to declare bankruptcy and abandoned operations at the Pennsylvania location. However, in the 1990’s two men resurrected the brand, but this time in Kentucky - Joe Magliocco and Dick Newman. Magliocco was intimately familiar with the brand as a salesman for the company and all Newman had done is previously run the brands Old Grand Dad, Old Crow, & Old Taylor. Oh, he also became President & CEO of Austin Nichols Distillery (Wild Turkey). So yeah, I think he’s qualified. They have grown the brand back into one known, once again, for the highest of quality whiskeys, “cost be damned!” as they say. 

To create this release, Michter's Master Distiller, Dan Mckee, and team distills and ages their standard Small Batch bourbon as usual then transfers it to a new American Oak barrel that has been toasted but not charred.  It is aged in this barrel for about a month to deliver the double oak experience.  

Stats: NAS; 91.4 proof; undisclosed mashbill, $89

Verdict: Michter's is an intriguing brand, rich in history. They have quite a few premium offerings that are highly sought after (Michter’s 10, Barrel Strength Bourbon, Barrel Strength Rye, Shenk’s, Bombergers) and a couple ultra premium offerings - Michter’s 20 Year and 25 year are extremely rare and therefore carry a heavy price tag, if you ever even see one. What’s interesting is their release of products like this toasted barrel and their other barrel strength offerings aren’t annual. They’re somewhat smart and only release them when they have the stock available that meets their quality standards. As for the taste on this one, I immediately get brown sugar on the nose with a backdrop of pure campfire - oak and smoke. It’s delightful. These carryover to the palate with a strong brown sugar, vanilla, hints of fruit as well. Marshmallows and a touch of spice on the finish but the perfect amount for me. I don’t enjoy an unchecked overpowering spice finish and this one is soft but present. I said the Woodford Double Oaked tasted like a s’more but no way, this one is it! It’s the perfect fall pour, amazing s’more taste as the oak and brown sugar combo tricks you into thinking it’s chocolate while mallows come in on the finish. Purely delightful and I so hope they release more in the coming years because I’m not sure I can hold on to this one too long!

Now, there’s another component to this. I was lucky enough to get this bottle at retail price through my local spot. That said, many, many people will not be able to get a retail bottle of this. So the question becomes, is it worth secondary prices, which I’ve seen in the neighborhood of $300. Short answer, no. Personally, I don’t think there are very many bottles made today worth their secondary price. Worth double retail? Eh, maybe. Depends on your preferences, how much you like it, and how much disposable income you have. I’d probably cap out at $150 for this personally just given the rarity of it. If you’re unable to find this or the Peerless, which is also difficult, then just grab the Old Forester 1910 and you will be more than happy!