In 2008, while aboard the ship of a fellow Kentucky native, Jefferson’s Master Blender Trey Zoeller got a wild idea. As he watched the whiskey swirl in his glass, compelled by the constant rock of the waves, he pondered what might happen to a barrel of bourbon if it were aged at sea.  
 
Since this discovery, Trey has sent hundreds of barrels around the world, with each voyage seeing (on average) over 25 ports, 5 continents, and 2 equator crossings. 
 
The constant movement of the ocean and extreme temperature fluctuations as the ship traverses the globe completely transform the whiskey. Continuous motion draws the natural sugars in the oak to the surface and enables the new whiskey to develop complex flavours more quickly. Equatorial humidity caramelises the bourbon, producing a dense composition with an edgy sweetness. At the same time, salty ocean air imparts the bourbon with a briny, savoury character. The result is a darker, richer bourbon with incredible depth and complexity.