Jefferson's Ocean Aged at Sea Voyage 18 Cask Strength

Fantastic request with all details provided. It's remarkable how many other submissions are inaccurate and disrespectful to the effort invested in these whiskeys. I've sampled various iterations before (though I don't recall which ones), and it's evident even to a novice that the sea imparts a distinct character, unlike anything from other distilleries. Given my recent fascination with maritime themes, I sought something creative to match my preferred flavor profile, opting for this instead of rum or brandy. I've noticed Voyages 17 through 22 in stores recently, and after reviewing the ship's log for 18, I couldn't resist acquiring it, despite not wanting a cask strength, as it strongly appealed to me. The aroma presents many typical bourbon characteristics, likely due to the proof, as there's a slight burn that temporarily affects the scent. There's definite rye spice and abundant caramel, or rather salted caramel, consistent with the Ocean series. A subtle sweet scent is also present, reminiscent of chocolate or aged grape, perhaps from wine or brandy. Considering the distinct flavors of the Ocean series, I suspect cask strength might diminish the perception of these nuances, making them harder to appreciate. Unfortunately, that's my experience with this particular voyage. However, knowing Voyage 18 is exclusively cask strength and acknowledging the severe weather the vessel encountered, I accept this as part of its intended profile. Thus, the high proof and what I surmise is a high rye mash bill contribute to an initially intense spice on the palate. The salty sea air has indeed altered and sweetened the overall spirit, but the finish exhibits fewer salty notes than sweet ones, which I find quite different from other voyages. The finish reveals an almost chewable chocolate, which I adore as it evokes classic spirits found on ships, allowing me to enjoy my whiskey flavors alongside hints of sweet rum or Cognac. In summary, this is a commendable offering, exceptionally priced given its extreme uniqueness, but not personally worth it. I believe each voyage likely possesses enough distinct qualities to warrant a try, but I probably won't choose any more cask strength versions, as the diluted versions offer ample flavor for the cost.

Some years ago, I sampled a Jefferson's Ocean Aged at Sea, one of the early batches. It greatly impressed me, though my bourbon knowledge was less developed then. Discovering this cask strength version, I decided it was worth a taste, considering my impressions of the standard bottling. Let's assess its uncut performance. Bottle No. 029802. Nose: Abundant typical bourbon aromas. Caramel, vanilla, brown sugar, cocoa, and brownie batter. Perhaps salted caramel. Notes of cherry, Gala apple, dark grape, orange zest, and leather. A hint of aged books. Significant spice. Most Jefferson's releases are bottled around 45% ABV. At 56%, the cinnamon, clove, nutmeg, allspice, and oak become quite prominent. A very promising start. Palate: Caramel, vanilla, brown sugar, maple, and toffee. Plenty of rye spice, black pepper, and a touch of dill. Orange citrus. Cinnamon, clove, nutmeg, allspice, and strong oak notes carry over from the nose. Hints of ginger slices are present. Finish: Even for a cask strength bourbon at a relatively modest proof, this delivers a lengthy finish. Notes of cola, raisin, and more orange citrus. Then, a cascade of spicy elements: cinnamon, black pepper, clove, nutmeg, allspice, oak, and dill. A robust conclusion. This is certainly different from my recollection of the first bottle. Yet, there are clear distinctions. Nonetheless, I'm a fan. A couple of points to mention. Only one aroma suggests aging at sea, and it's a stretch – salted caramel on the nose. Superb aroma. A slight dip in the palate is easily rectified by a very potent finish. It's not revolutionary, but I appreciate the innovative spirit of the Jefferson's brand, resulting in a high-quality product. Do not anticipate a pronounced oceanic influence with briny characteristics. It's entirely minimal, and to my taste, it could have been aged domestically throughout its entire barrel life. Expect a superior, high-rye (based solely on my notes), and moderately high-proof bourbon, and you'll be pleased.

Consumed neat. The bottle has been open for months. I remember having a poor initial impression. It's either affecting me better today overall, or something has evolved within the bottle. On the nose, it's very bready and spice-forward. Clove, cinnamon, baking spices. There's a hint of char, and beneath that, caramel and vanilla notes can be detected. Creamy mouthfeel with significant sweetness on the tongue. Brown sugar and vanilla. A hint of brine. The taste is dominated by caramel, raspberries, vanilla, and pie crust. The finish brings back the brine. It dries the mouth slightly more than expected, given the lack of significant tannins. Time has greatly benefited this spirit. It's delightful. Still overpriced, but delightful.

Begins like Bourbon, ends like Rye Starts with a direct hit of caramel, blending with butterscotch, and subtle undertones of cedar and vanilla. The grassy notes of rye and dill pickle emerge mid-palate, gradually taking over the finish with light baking spice on the tongue and the same dill pickle aftertaste. It's surprising to find such a strong rye character in a bourbon, but unfortunately, it lacks complexity.

Nose: **nail polish remover—fruity, woody, chemical Taste: ****more complex than the nose; baked red apples, cinnamon spice, clove, and honey with a medium-long finish Value: **1/2 about on par for the proof and story but that’s it Overall: ***

Smooth and salty. Quite oaky with a bit of spice. Not a lot of vanilla. The fact that this spent considerable time with varying humidity and temperature fluctuations is evident. The spirit seems older, more mature, and smoother than you might anticipate.