Jefferson’s Ocean Aged at Sea Double Barrel Rye was hyper-aged at sea. It began with a quiet start due to a slight weakening of La Nina and warmer than normal surface temperature in parts of the tropical Atlantic. All storm activity was concentrated off of Central America where multiple tropical cyclones were blowing simultaneously.

The constant motion of the dramatic fluctuation in the air temperature caramelized the sugars in the wood and the salt air permeated the barrels. The final result: rye whiskey that is darker, richer, and more caramelized. It was then non-chill filtered, allowing for an even fuller flavor profile bringing you a rye like no other.

This rye whiskey was first aged in #3 char barrels and then double barreled in a split between char #3 and toasted barrels.