Jefferson’s Ocean aged at sea bourbon aged 6-8 years and then put them on a container ship for 6 months where the barrels rocked and sloshed across the oceans stopping at a total of 31 ports and making their way across the equator four times. The theory is that this constant movement of the liquid in the barrels ages (matures) the whiskey faster because more of the liquid is in contact with the wood more often.
