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Last year, I found myself wandering the storied paths of the Kentucky Bourbon Trail, guitars on my back and hopes high—but what I didn’t expect was that I’d stumble upon something extraordinary: Woodford Reserve Double-Double Oaked Bourbon. Not the run-of-the-mill Double Oaked, but its fancier, more intensely aged sibling. From that moment, I’ve been on a mission to snag a bottle.
A Rare Marvel—And Worth the Wait
Double-Double Oaked is not the regular Woodford Double Oaked—the key difference lies in its extended time in the second barrel. Rather than spending just one extra year in a toasted-and-lightly-charred oak barrel like Double Oaked, this expression adds two additional years in the secondary barrel, giving it a deeper, woodier richness. Traditionally a distillery-only release, as of 2025 it’s finally available nationally—though still very limited.
Price Point: Not Cheap
When Double-Double Oaked hit shelves in early 2025, it carried a hefty MSRP of around $200 for a 700 ml bottle. That’s quite a step up from the regular Double Oaked, which often goes for $60–70.
First Taste: Caramel, Spice, and All Things Nice
On the nose, Double-Double Oaked offers a tapestry of aromas—think warm maple syrup, brittle caramel, bittersweet chocolate, burnt marshmallow, and sweet hickory smoke.
Tasting it? Layers of rich dried cherries, cranberry fruit, blackberry jam, and hints of ripe apple dance on the palate, with chai, clove, and warming spice rounding it out. And though not typically described as caramel-forward by reviewers, the deep toasted oak and spice-laden profile definitely evoke a luxurious, caramel-adjacent experience—smooth yet bold, and unmistakably indulgent.
Still, some reviewers note the finish leans very dry, with spicy oak, leather, tobacco leaf, and espresso flavors lingering long and deep. It’s a serious dram—bold, contemplative, and richly textured.
How It’s Made: Crafting Depth with Time
To make sense of the “double-double”:
- First: The spirit follows Woodford’s standard recipe— a blend of column-still and pot-still spirits from a mash of 72% corn, 18% rye, and 10% malted barley—aged 5 to 7 years in new oak barrels.
- Then: It moves into a second heavily toasted, lightly charred new oak barrel—the same technique as Double Oaked, but this time it rests for up to two years in that secondary barrel.
Master Distiller Elizabeth McCall confirms its simply Double Oaked bourbon with extended barrel finishing—not multiple sequential barrels like the name might suggest.
The Local Angle: A Lucky Find in San Antonio
Fast forward to this spring: after months of searching across boutiques and online listings, I finally spotted a bottle locally in San Antonio, Texas. To say I was thrilled is an understatement—it’s been worth every mile and every price hike.
The scarcity and cost? Both steep. But the rich, oak-driven flavors—with that caramel-warmth and nuanced spice—make it worth every penny for someone who savors depth in their bourbon.
Final Thoughts
- Elusive: Historically a distillery-only pour; only recently available more broadly and still hard to find.
- Steeply Priced: About $200 for 700 ml, compared to $60–70 for standard Double Oaked.
- Caramel & Spice Notes: Deep, toasted oak with rich caramel, dried fruit, cloves, and layered spice.
- Craftsmanship: Two years of secondary barrel aging elevate the complexity—but also dry it out.
- Not the Same as Double Oaked: More intense, more aged, and not just a twice-barreled version—hence the “double double.”
This is precisely the type of spirits we need more of produced in Texas. The Texas distilling industry is still relatively young, and most distilleries are just trying to stay afloat. However, it is important that some of these distilleries invest in their brand long term and hold back some of their products so they can eventually play with the big boys. I am talking about 10- or 12-year bourbons, or bourbons such as this one with a high quality and uniqueness. Such a strategy can exist alongside the usual release cycle of most bourbons at the two-to-five-year ages.
I’ll be nursing my first San Antonio-sourced bottle slowly—probably sipping by the fireside, letting all those memories and flavors mingle. If you ever manage to grab one yourself, here’s to enjoying a dram that’s worth the chase.
Cheers!
About the Author
A native of Texas, Ken “Texan” Pierce is a renowned alcohol aficionado with decades of experience in the Texas wine, whiskey, and beer industry. With a vast number of alcohol production resources right in his back yard in the Texas Hill Country, Ken has made it his mission to promote and advance the Texas winemaking, distilling, and brewing industry across the country. Ken holds certifications from the Wine and Spirits Education Trust (WSET) for wine and is a Certified Texas Wine Ambassador. His ability to identify tasting notes and pairings makes him a respected authority within alcohol enthusiast circles. When he’s not reviewing the latest craft spirits, you can find Ken playing his guitar, trying to sing, and sipping on a Texas libation.