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Jefferson's Ocean Aged at Sea Bourbon*Packaging may vary

Jefferson's Ocean Aged at Sea Bourbon

Bourbon /45% ABV / Kentucky, United States

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Product details

Kentucky, United States

Product description

This limited edition small batch Kentucky Bourbon is aged in American oak for around 8 years on land, placed on a ship and allowed to rest for 5 to 10 months at sea. The rolling waves, temperature swings and barometric fluctuations extract more wood tannins from the oak, rendering aromas of vanilla, caramel and burnt matches.

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Community reviews

4.818 Reviews
  • Keith Evans.
    Verified Buyer
    Verified Buyer

    Been wanting to try this - nice smooth taste to start.

  • Jackie Silvestri .
    Verified Buyer
    Verified Buyer

    The bourbon is fantastic.

  • Jacob

    Fantastic bourbon. Great for sipping. Initially a tad sweet but has a nice spice to it. Definitely recommend

  • Garrett

    I understand the novelty, but the batch j tried really was not good. Jefferson’s is very overpriced for what it is. Would not recommend.

  • Paula M.
    Verified Buyer
    Verified Buyer

    This bourbon. Is great. Got it for my husband but I enjoyed it as well. Smooth sipping! I like mine chilled a little with ice but my husband like it neat.

  • Kwic
    Reviewed at
    Reviewed at

    Honestly, just too much. Way too harsh for me......

  • Juan
    Verified Buyer
    Verified Buyer


  • Tim-AY S
    Reviewed at
    Reviewed at

    I'm not a bourbon snob, but I do have some freinds who brag on their 'rare and high end' collections. But somehow they always end up here drinking my ocean cask... There is not wrong way to drink / mix this. Light with ginger ale, heavy with cokeand a lime, straight, on the rocks, etc. I just bought the last 4 in our city's ABC inventory, in am NOT taking a chance on running out..

  • Christy Z.
    Verified Buyer
    Verified Buyer

    One of my favorites. The aging at sea gives this bourbon a slightly salty undertone. It's very smooth with a lot of caramel and almost an almond note.

  • JVM

    TOTAL SURPRISE! This was a gift and I was a tad skeptical that the whole aged at sea thing was just a gimmick and a way for Jeffersons to mark up its std whiskey by nearly 100%. IT IS WORTH EVERY PENNY. Very smooth and full of flavors. I prefer my whiskey on the rocks, but this one demands to be enjoyed neat. If I was Jeff Bezos, I would bathe in this delicious spirit.


Bourbon is a corn-based, aged spirit that, while legally can be produced anywhere in the U.S., is Kentucky’s signature liquor; in fact, Kentucky distilleries make 95% of the world’s bourbon and the Bluegrass State hosts over a million visitors annually for bourbon tasting tourism.
Because of the liquor’s aging process variation, bourbon’s colors range from light amber to dark caramel and each bottle must contain at least 40% ABV. Bourbon can only be called bourbon if it’s aged in an oak barrel; barrels must be new and are pre-charred to help the liquid extract as much flavor as possible from the wood.
Much like how a square is a rectangle, but a rectangle is not a square, bourbon is a whiskey — but because of the stricter standards set for bourbon distillers, most whiskies are not considered bourbons.
While both whiskey and bourbon are made from the same base ingredients (a predominantly corn mash, yeast and water), a spirit can only be called bourbon if it’s crafted in the United States, surpasses a minimum 40% ABV and is aged in new, charred, white oak barrels. Bourbons are generally on the younger side of the whiskey family (compared to older whiskies like scotch) and thus deliver a sweeter profile.
Bourbon’s ingredient list is short and sweet (literally): corn, other grains, water and yeast. Barley, wheat and rye grains are often featured in the mash composition alongside the liquor’s signature corn base, but even so, the FDA considers straight bourbon as a gluten-free product that is safe for those with Celiac Disease or for individuals who suffer from other forms of gluten intolerance.
Raise a glass to science: While rye, barley and wheat all contain the gluten protein, the actual gluten is removed during the bourbon’s distillation process, in which the gluten molecules are separated from the actual distillate used to make the final product.
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