Jacob’s Creek is pushing the boundaries of modern winemaking with the launch of Jacob’s Creek Double Barrel in New Zealand – a new range of premium red wines finished in whisk(e)y barrels.

Driven by a culture of wine innovation and a desire to craft a unique new wine style, the winemakers at Jacob’s Creek sourced aged barrels that had cradled premium whiskies for up to 20 years, and started experimenting.

The wines go through two types of barrel treatment (hence the name Double Barrel). They are aged in traditional wine barrels first, before being finished in used whisk(e)y barrels. The winemakers soon discovered that the double barrel finishing process lent additional complexity and texture to the wines.