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Add Texture to GoogleA rye that has already matured, which is removed from its barrel and immediately transferred to another—also new—for a period of up to one year. On paper, the process seems a bit excessive. Yet this is the principle behind Woodford Reserve’s Double Oaked line, and the distillery in Versailles, Kentucky, has just applied it to rye. Announced on October 29, 2026, the Woodford Reserve Double Oaked Rye Whiskey joins the lineup permanently, alongside the Double Oaked Bourbon, from which it borrows the method.
Two new barrels instead of one
The regulatory designation sums up the process: Kentucky Straight Rye Whiskey, Finished in a Second New Oak Barrel. The base spirit is the brand’s own straight rye, which the brand describes as “fully matured.” It is then transferred to a second new oak barrel, designed specifically for this process, where it ages for up to twelve months.
What distinguishes the two barrels is the treatment of the wood. Woodford Reserve’s standard barrels are heated for ten minutes, then charred for twenty-five seconds. The second barrel in the Double Oaked, in a sense, reverses these priorities: it is heavily toasted and only very lightly charred. The distillery explains this choice as part of a specific goal: to extract as much sugar and vanillin as possible from the wood. In other words, the first aging phase builds the whiskey’s character, while the second steers it toward a sweeter profile.
One point of uncertainty remains, and it’s worth noting: the label makes no age statement. A range of five to seven years is suggested for the first cask aging, but this is not included in the brand’s official communication, which sticks to the phrase “fully matured.” So, proceed with caution before estimating the age of what’s in your glass.
Rye, the Foundation of the Recipe
The base is that of the standard Woodford Reserve Rye: a mash consisting of 53% rye, 33% corn, and 14% malted barley. Rye makes up the majority, without overpowering the rest. The one-third corn content is significant for a rye whiskey and already allows for a certain roundness.
That’s the whole point of the experiment. The Double Oaked Bourbon started with a dominant grain—corn—which naturally lends itself to intense woody and sweet notes. With rye, the question becomes more interesting: what remains of the grain’s character when it’s confronted with a barrel designed to release sugar and vanillin? The answer will vary for each taster, but the logic behind the lineup is clear. This isn’t a rye with a different recipe. It’s the same distillate, taken further by the wood.
The project bears the signature of Elizabeth McCall, master distiller at the distillery, which is owned by the Brown-Forman group.
What the tasting notes describe
The color is described as an intense mahogany, a hue consistent with a double aging in new oak. On the nose, the brand describes notes of roasted espresso, caramel, lemon cream, and caramelized pecans.
This list reveals the dual influence of the process. The caramel and caramelized pecans directly reference the sugar that the second barrel is supposed to release. The roasted espresso, on the other hand, evokes the scent of heated wood. The lemon cream, meanwhile, adds a livelier, almost pastry-like note that stands out from the rest and suggests a freshness preserved despite the aging process. The official description ends there: at this stage, no details are provided about the palate or finish.
The alcohol content is 90.4 proof, or 45.2% ABV, according to the manufacturer’s specifications. This moderate alcohol level—for a whiskey aged twice in new barrels—makes it suitable for both neat drinking and use in cocktails.
A long-term offering, currently available only in the United States
Perhaps the most significant aspect of this release is its status. While many finishes of this type are limited-edition offerings, this one is joining the permanent lineup. The Double Oaked thus becomes a full-fledged family within Woodford Reserve, featuring both a bourbon and a rye variant.
The 750 mL bottle has a suggested retail price of $54.99, as noted on the day of the announcement. Converted at the November 2026 exchange rate, this amounts to approximately 50.50 euros—an estimate that does not include import taxes or excise duties. Brown-Forman has not published any official prices in euros.
And for good reason: distribution is currently limited strictly to the United States. The whiskey is available throughout the U.S., at the distillery’s retail store in Versailles, and online through the brand’s official store—but only in states that allow the shipment of alcohol. No release date or distribution channels have been announced for Europe. French-speaking enthusiasts will have to wait for an announcement from the company—or make the trip to Kentucky.
