I finally got around to cracking open a bottle of 13 colonies bourbon double oaked, and honestly, I wasn't sure if it would live up to the hype building around small-batch southern spirits. There's something about the "double oaked" label that usually promises a heavy-handed wood profile, which can be a hit or a miss depending on how much you actually like the taste of a forest in your glass. But after spending a few evenings with this bottle, I've found that the folks down in Americus, Georgia, definitely know what they're doing with their barrels.
If you aren't familiar with the brand, Thirteenth Colony is a craft distillery that's been putting out some pretty impressive juice lately. Their double oaked expression is essentially their standard bourbon that gets an extra stint in a second, charred oak barrel. This isn't just a marketing gimmick; it's a deliberate move to pull out every last drop of sugar and tannin from the wood. It's a process that can easily go wrong if you leave it in too long, but they seem to have hit a sweet spot here.
What makes double oaking different?
When you see "double oaked" on a label, it usually means the whiskey has undergone a secondary maturation process. For the 13 colonies bourbon double oaked, they take their aged bourbon and move it into a brand-new, heavily charred oak barrel for a finishing period. This isn't like finishing a scotch in a sherry cask where you're looking for fruit notes; this is about doubling down on the classic bourbon characteristics.
The second barrel is basically a fresh canvas. Because it's a new barrel, it's packed with vanillins and wood sugars that haven't been touched yet. The heat from the charring process brings those sugars to the surface of the wood. When the bourbon goes back in for round two, it acts like a sponge, soaking up those intense caramel and toasted marshmallow flavors. It gives the final product a much darker color and a far more viscous mouthfeel than your standard six or eight-year-old pour.
The first pour and the nose
Right off the bat, the color of the 13 colonies bourbon double oaked tells you exactly what you're in for. It's a deep, rich amber—almost like mahogany. It looks heavy in the glass, which is usually a good sign for someone like me who enjoys a bourbon with some "chew" to it.
When you bring it up for a sniff, the first thing that hits you is a massive wave of vanilla bean and maple syrup. It doesn't have that harsh ethanol sting that some younger craft whiskeys struggle with. Instead, it's remarkably soft. Underneath that initial sweetness, there's a distinct scent of toasted oak and maybe a little bit of dark chocolate. It's the kind of nose that makes you want to keep smelling it for five minutes before you actually take a sip. There's a subtle hint of leather and tobacco in there too, which gives it a more mature, "old library" vibe that I really dig.
Tasting the 13 colonies bourbon double oaked
The first sip is where things get interesting. I expected it to be an oak bomb, but it's surprisingly balanced. Don't get me wrong, there is plenty of wood influence, but it's more about the sweetness of the wood rather than a dry, bitter woodiness.
On the front of the palate, you get a big hit of brown sugar and butterscotch. It's incredibly creamy. As it moves toward the middle, those darker notes start to show up. Think black cherry, roasted nuts, and a touch of cinnamon spice. The 13 colonies bourbon double oaked has a weight to it that coats the entire tongue. It's not thin or watery by any stretch of the imagination.
The spice isn't overwhelming, either. Sometimes double oaked products can get a bit peppery or "spicy" from the wood tannins, but this stays relatively smooth. It feels more like a dessert bourbon—something you'd reach for after a big meal when you want something rich but easy to sip on.
How does the finish hold up?
The finish is probably my favorite part of this entire experience. It lingers for a long time, which is what you want when you're spending money on a premium bottle. After you swallow, you're left with this lingering taste of charred oak and vanilla cream. It's a "hug" in a glass, providing that warm sensation without being uncomfortably hot.
There's a slight dryness at the very end, which I think is necessary to cut through all that sweetness. If it didn't have that little bit of oak tannin to dry things out, it might feel a bit too syrupy. Instead, it invites you back for another sip. I noticed that as the bottle opens up over a week or two, those spicy notes start to mellow even more, letting the cocoa and dark fruit notes shine a bit brighter.
Is it worth the hunt?
Let's be real—bourbon hunting has become a bit of a nightmare lately. Everyone is looking for the next "Pappy" or "Stagg," and that often leads people to overlook smaller distilleries like Thirteenth Colony. However, word is definitely getting out about the 13 colonies bourbon double oaked.
Depending on where you live, it might be sitting on the shelf, or you might have to check a few different shops to find it. In terms of price, it usually sits in that "premium but accessible" bracket. It's not a cheap daily mixer—please don't drown this in Coke—but it's also not so expensive that you feel guilty pouring a glass on a random Tuesday night.
For the quality you're getting, I think it holds its own against some of the bigger names like Woodford Reserve Double Oaked or Old Forester 1910. In fact, I'd argue it has a bit more "soul" than some of the mass-produced stuff. It feels like it was made by people who actually care about the craft, not just hitting a production quota.
Best ways to enjoy this bottle
I'm a purist when it comes to bottles like this. I think the 13 colonies bourbon double oaked is best enjoyed neat in a Glencairn glass. Giving it ten minutes to breathe makes a world of difference. If you rush it, you might miss some of those more delicate cocoa and fruit notes.
That said, if you find it a bit too intense, a single large ice cube works wonders. The water dilution opens up the floral side of the bourbon and tones down the oak, making it a very dangerous "crushable" drink on a warm evening. I wouldn't recommend using it in a cocktail unless you're making something simple like an Old Fashioned. The flavors are so bold that they'll easily stand up to bitters and sugar, but anything more complex would just hide what makes this bourbon special.
Final thoughts on 13 Colonies
It's refreshing to see a distillery from Georgia making waves in a market that's so dominated by Kentucky. The 13 colonies bourbon double oaked is a testament to the fact that you don't need a Kentucky zip code to make world-class whiskey. They've managed to take a traditional process and execute it with a level of finesse that you don't always see in the craft world.
If you're a fan of big, bold, sweet, and oaky bourbons, this is a no-brainer. It checks all the boxes for a "comfort" whiskey. It's rich, it's flavorful, and it has enough complexity to keep you interested through the whole bottle. Whether you're a seasoned collector or someone just starting to explore the world of double-barreled spirits, this is one bottle that deserves a spot on your shelf. Just make sure you have a comfortable chair and plenty of time, because this isn't a bourbon you want to rush.