AGING BOURBON AT SEA.

AGING BOURBON AT SEA. I posted here about the possible effect of weather on the taste of whiskey, and about how Jefferson’s Bourbon had experimented with lashing five barrels above deck on a Russian trawler and exposing them to “salt air, heat, sun, and constant rocking for three and a half years”. The result was “a remarkably smooth and supple bourbon”. Now I have received a four page color insert in my Wall Street Journal advertising “Jefferson’s Ocean” Bourbon, which has been “aged at sea” and crossed the equator four times. The ad describes the relevant history: “When whiskey was first distilled in Kentucky, it received unintentional extra age from traveling on rivers and seas en route to market….the movement of the ship…forced the liquid in the whiskey barrels to be in constant motion, coming in contact with the wood more often.”