JEFFERSON’S OCEAN VOYAGE
22 SPECIAL WHEATED MASH
Embarking on a cruise in the late summer from Savannah is
a pleasure as long as you are between tropical storms and depressions. This was
just such a start for OCEAN Voyage 22. Seas were slight and the air was warm
all the way to Manzanillo, Panama. It was a smooth passage through the Canal
but we were held up for inspection and paperwork at the south exit of Balboa.
Once cleared, OV22 headed out into rough seas but we were happy to be under
way. It was another record year for storms in the Pacific which were, for the
most part, held east and well north of New Zealand and Australia. This weather
pattern accounted for rough seas across the South Pacific on our way to
Auckland and across to Brisbane; conditions that persisted past Sydney, across
the Tasman Sea and through the Bass Straight to Melbourne.
From Melbourne to the Port of Fremantle, the seas
moderated to slight and the air temperatures climbed from the low 50’s to the
high 60’s North from Fremantle and into the West Australian Basin, OV22 was
again in rough water and the temperature continued to rise through the 90’s as
we approached the Equator OCEAN Voyage 22 made the run from Singapore to
Shanghai smoothly. Across Japan and through the North Pacific, we would get
only a day or two break in the high waves until we were below Tacoma, Washington.
Like in the Pacific, we re-entered the Caribbean at the end of an above average
storm season. Similar to the Pacific, we were not affected by the storms until
we left Baltimore for Europe. Four major storms made an early turn to the north
off Africa and hammered the North Sea one after the other. It was cold and
windy all the way back to Baltimore where we laid over for five days to thaw
out. When the seas calmed, we continued south to, Savannah and the end of very
rocky voyage. Using wheat as its small grain rather than rye combined with the
conditions of the voyage, OCEAN Voyage 22 Wheated delivers more of a corn and
vanilla sweetness and an amplified saltiness as unique as the voyage itself.
What began as a fun experiment has resulted in a more
scientific approach to the maturation process of bourbon. When whiskey was
first distilled in Kentucky, it received unintentional extra age from traveling
on rivers and seas en route to market. This was not just due to the lengthy
trips but also the movement of the ship which forced the liquid in the whiskey
barrels to be in constant motion coming in contact with the wood more often.
At Jefferson's we wanted to tip our hat to this tradition by aging bourbon out
at sea. This process has added salty, caramel elements that round out the
bourbon’s profile to create an American treasure that has been cultured as it
traveled the globe.
Ocean - Voyage 22 - Jefferson's Bourbon (jeffersonsbourbon.com)