Toasted marshmallow | Brown sugar | Sandalwood

Buttercream frosting | Brown sugar | Fresh apple | Raisin | Pie crust | Graham cracker | Full flavored

Allspice | Leather | Brown sugar | Toasted almond | Lingering wood spice

Judy Hollis Jones and Jason Brauner created Buzzard's Roost, with Brauner founding the influential Bourbons Bistro in Louisville, Kentucky. The company has released numerous French oak finished bourbons now, with this latest edition being the third. In contrast to the company’s 2025 batch, which used French oak staves, the latest Buzzard’s Roost Double Oak French Oak release underwent a secondary maturation in French oak barrels from the Limousin region of France that were seasoned for 18 months and given a very light char.

French oak influence can range from barely noticeable to fairly overt, though unlike a wine or spirit barrel finish such as rum, French oak accentuates certain bourbon flavors rather than simply overpowering them when it becomes more intense. Buzzard’s Roost Double Oak French Oak leans heavily into its French oak finish, which is prominent and quintessentially “French oak” throughout the sip. Toasted marshmallow, brown sugar, and sandalwood on the nose give way to rich, sweet buttercream frosting up front on the palate. The sweetness continues to amplify at the full-flavored midpoint, with brown sugar, raisin, pie crust, and graham cracker complemented by a crisp apple note. Allspice, leather, toasted almond, and a lingering wood spice note on the finish temper the sweetness, though a hint of brown sugar remains.

Buzzard’s Roost Double Oak French Oak is very much what you see is what you get. Like last year’s edition, and even a bit more so, it leans heavily into the rich, sweet side of its French oak finish flavor profile. This makes for a sip that highlights the impact of French oak in a distinct way, accenting its influence at every point in the sip.