Jefferson's OCEAN RYE is a rye whiskey matured first in #3 char barrels, then in a split between char #3 and toasted barrels in a double barrel.
At sea, Jefferson's OCEAN RYE was hyper-aged. As OV26 departed the Port of Savannah for Manzanillo and the Panama Canal, it was hurricane season. The weather was clear to and through the canal, and the seas were calm. Due to a little weakening of La Nina in the tropical Pacific and warmer-than-normal surface temperatures in parts of the tropical Atlantic, OV26 got off to a slow start. Above the equator, it was summer, while below the equator, it was winter.

Surface temperatures in the South Pacific Basin decreased considerably en way to New Zealand. The water at the surface was cooling because subsurface temperatures were below average. As OCEAN Rye Voyage 26 went through to Auckland and then on to Brisbane, relatively mild easterly winds were overpowered by upper-level westerlies, resulting in wind shear that drastically churned the frigid seas.

Coastal waters off Australia's lee side were quiet until Voyage 26 reached the continent's southern tip at Melbourne, where it encountered strong waves until crossing back over the equator north of New Guinea. Summer had returned to the area. The waters flattened to Singapore, Korea, and Japan, and temperatures were in the mid to upper 80s once more. All of the storm activity was focused off the coast of Central America, where multiple tropical cyclones were forming at the same time.

All of the storms had passed through the area by the time Voyage 26 arrived, and the trip back through the Canal and back to Savannah was smooth, with scarcely a ripple on the water.

The sugars in the wood caramelize due to the rapid motion and extreme changes in air temperature, and the salt air pervades the barrels. The end result is a deeper, richer, and more caramelized rye whiskey. It is then non-chill filtered, resulting in an even more complex flavor profile and a rye unlike any other.

 Disclaimer: Voyage Number May Vary