Jefferson's Chef's Collaboration
Jefferson's // USA
While the trend has lately been filled with boutique distilleries and single cask editions, Jefferson’s are not ashamed of working on the art of blending. The brand sources their whiskies from various distilleries and work on small batches to reach singular expressions. Willing to experiment, the Jefferson's team has been working on this occasion with Chef Edward Lee to create a whiskey that would be great with food. The team does not give many details about the blend itself, but it is said to have taken months to find the right balance for this blend of bourbon and rye.
Other WhiskeyA spirit distilled from a mash of grain(s) at less than 95% ABV, bottled at no less than 40% ABV. The product must have characteristics, taste, and aroma generally attributed to whiskey
Cask Typenew, charred American oak
"The nose delivers medicinal notes and aromas of wax, walnuts and green hazelnuts. You can sense that there is more to come, more fruits and honey, but it is so far just a promise. On the palate, the whiskey develops with layers of flavors. It is a generous whisky, one that has enough of sweetness to make it easy on its own, but it has all the spiciness and even touches of smokiness to balance a rich meal. The whiskey is bold in style with a complexity that has its place in a bar. "