Woodford Reserve Double Double Oaked Bourbon Whiskey 700 ml
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About this bottle
Woodford Reserve Double Double Oaked is a limited extension of the distillery's popular Double Oaked bourbon, which already finishes standard Woodford Reserve in a second, heavily toasted and lightly charred barrel. This Double Double release pushes that concept further, giving the whiskey extra time or an additional pass through toasted oak beyond the standard Double Oaked treatment, deepening the caramel and dark fruit character the finishing technique is known for. Expect dark chocolate, dried fruit, and toasted oak layered over Woodford's signature grain profile — Woodford ferments and distills using a mash bill of corn, rye, and malted barley across triple pot-still distillation.
How to drink Woodford Reserve Double Double Oaked
Pour it neat in a glass with room to swirl — the extra oak treatment is built to be nosed and tasted slowly, and it also makes an unusually rich Old Fashioned if you'd rather mix it.
Tasting notes
Specs
BourbonMash bill: corn, rye, malted barley · toasted and lightly charred secondary barrels · Kentucky
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Questions about this bottle
What's the best way to serve Woodford Reserve Double Double Oaked Bourbon Whiskey?
Serve it neat or with a few drops of water in a rocks or Glencairn glass to let the aroma open up; a single large ice cube works too if you prefer it chilled. Keep the bottle capped and upright once opened — whiskey doesn't spoil, so it holds its character well for a year or more.
What cocktails work well with Woodford Reserve Double Double Oaked Bourbon Whiskey?
An Old Fashioned or a Manhattan are the classic choices — bourbon's caramel and vanilla hold up well against sugar, bitters, and vermouth. A whiskey sour is another easy option if you want something brighter.
What's the mash bill in Woodford Reserve Double Double Oaked?
The mash bill is corn, rye, and malted barley, the same recipe used across the core Woodford Reserve range.
What's the story behind Woodford Reserve?
Woodford Reserve is distilled at a National Historic Landmark site in Versailles, Kentucky that has been making whiskey since the early 1800s, and it's one of the few bourbons still triple-distilled in copper pot stills rather than a column still.
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