Chicken Cock 8 year Double Oak Kentucky Whiskey review: A curious combination of new and used barrels make for an easy sipper. whiskey bourbon
If you’ve been paying any attention at all to the whiskey world in recent years, then surely you’ve noticed “double oaked” whiskeys of all kind proliferating on shelves. Once upon a time, such a label might be expected to imply bourbon or rye whiskey that had seen time in a finishing barrel, such as fortified wine or another style of spirit.
I was inherently curious here, mostly because of the unusual process being used. Can an extended secondary maturation in newly charred oak replicate a long maturation in a new barrel? Or will there be some different quality here that wouldn’t be present in your average bourbon? Let’s give it a taste and see.
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