Woodford Reserve Double Oaked was released in February 2012, more than 15 years after the release of standard Woodford Reserve Distiller’s Select. Woodford Double Oaked is produced by re-barreling Woodford Reserve Distiller’s Select in a second virgin charred oak barrel for a little under a year. The second barrel used is deeply toasted before being lightly charred.

‍‍At the end of 2016, Woodford Reserve Double Oaked was given a bottle redesign, moving away from the same bottle shape that Woodford Reserve Distiller’s Select has to a more squat design. All other aspects of the bourbon, however, stayed the same.

‍‍This is an updated review of Woodford Reserve Double Oaked Bourbon, which we originally reviewed in 2017.

Aged charred oak and leather waft out of the glass to kick off the sip. Plump raisin follows, continuing the theme of dry, heavier scents. Inhaling deeper pulls out scents of cinnamon syrup, along with faint vanilla and toasted marshmallow. It’s a pleasing opening that combines sweet and oak-influenced notes, which highlight the time spent in oak.

The midpoint deviates from the pleasing base that the nose setup, instead pivoting towards being more straightforward. Aged oak, leather, and a touch of rye spice pop forward, while watery vanilla and dried raisins join in on the backend. Overall, it has a thin mouthfeel that delivers its flavors in a muddled way.

The finish rights course, ending things on a higher note compared to the palate. Dry oak and leather step forward while shriveled spiced raisin slowly makes an appearance. Dark plum and tobacco appear along with a hint of smoked rye grain and a touch of spice. It’s a really great ending to the sip that really emphasizes the bourbon’s double-oaked nature.

When I originally reviewed Woodford Reserve Double Oaked, the bourbon was unique thanks to its trailblazing nature of being a bourbon that was rebarrelled in a new charred oak barrel. Other major distilleries had begun to do the same thing, but nowhere near the extent that they do now. In addition, 8 years later, brands of all sizes have hopped on board the double oaked bourbon train, using the same new charred oak secondary barrel technique that Woodford employed all those years ago. What used to stand out amongst the crowd now just blends in instead.