"Seasoned Oak Finish." What's that? The oak for whiskey barrels is typically seasoned for three to five months. Seasoning just means the cut stave and head pieces are stacked up, either outside or in a huge shed, and allowed to naturally dry. For this experiment, the Brown-Forman Cooperage let a batch of wood age this way for three to five years. They made barrels from it, but they just toasted them, they weren't charred.
Then they took mature Woodford Reserve bourbon, aged the usual seven or eight years, and put it in these special barrels for about 8 months. The result is a whiskey that tastes like it has been aged for maybe 15 years, but with only the good parts of long aging. The bad parts that make you say "too woody" aren't there.
All of the Masters Collection releases have been interesting, but often not so tasty that you want a second glass, let alone a second bottle. This stuff is awesome. It's really good, especially if you like a 12-years plus bourbon.
It should be out soon, at about $90 a bottle.