Double the Oak, Double the Flavor: Exploring the World of Double-Oaked Bourbons

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Double the oak, double the flavor! Join us as we embark on an
exciting exploration of double-oaked bourbons and whiskeys,
starting with a shout-out from Alan Bishop of the One Piece at a
Time Distilling Institute on YouTube. We share our enthusiasm for
the upcoming Double Oak bourbon and whiskey tasting featuring CT
and Barrelhead, and gear up for the much-anticipated Kentucky
Bourbon Festival. Amid bourbon talk, we lighten the mood with
some banter about recent wardrobe changes and weight loss after
dental surgery, and remind everyone to check out our latest
merchandise and social media updates.

Unravel the complexities behind double-oaked bourbons as we
discuss the unique process of transferring bourbon into a second
charred oak barrel, and compare it to other finishing techniques
such as using toasted French oak or oak staves like in Maker's
Mark 46. We dive into notable examples like Chicken Cock and High
Bank's Whiskey War, highlighting how these methods contribute to
distinct flavor profiles. Our conversation emphasizes the
craftsmanship and meticulous attention required during the
secondary barreling process, offering insights into what truly
sets double-oaked bourbons apart from the rest.

The adventure continues with a detailed comparison of various
double-oaked bourbons, focusing on High Bank Double Oak’s unique
flavor profile and the impact of using premium bourbons like
Woodford Reserve Double Oaked in cocktails. We share personal
anecdotes and lively discussions about taste preferences and
memorable events, including the joy of discovering rare bottles
like the intriguing hand barrel double oak. Whether you’re a
seasoned bourbon enthusiast or simply curious, this episode
promises to entertain and enlighten with our love for exceptional
bourbons. Cheers to discovering and sharing the finest spirits!


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