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Pearl Street Caviar

Jefferson's

Flash charred, toasted groove-staves increase the surface area of the barrel allowing more bourbon to come in contact with the oak. A seasoned, double-barreled whiskey, both smooth and well balanced.

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bourbon

whiskey

Jefferson's Reserve Twin Oak Bourbon

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A 100% straight rye from Canada. This is curiously similar to (and more affordable than) WhistlePig rye, which is also a 100% rye, 10 year old Canadian whisky, but at a slightly higher 50% ABV. (Neither whiskey identifies its origin.) It oozes spice (mint, cinnamon, hint of nutmeg) balanced by layers of sweetness (honeyed vanilla, caramel), with nutty toffee emerging on the finish.

Jefferson's 10 Year Straight Rye

Varietal

A few years ago, Trey was out with a few friends and Chef Edward Lee. As they began to order some different dishes for dinner, he and Edward started talking about the pairing of bourbon and food, specifically spicier dishes like his Korean Fried Chicken. The group started tasting bourbons together with food and realized that they really liked the notes that were brought out in each one. They knew they had a good idea. Over the next 9 months, Trey and Edward would get together and try his food along with a number of different bourbon recipes, trying to marry them together to get the right flavors for the recipe. They couldn’t find exactly what they were looking for until Trey picked up a bottle of Jefferson’s Rye and decided to mix it with one of our straight bourbon offerings. The combination of bourbon and rye became a perfect combination of fruit flavors up front and the spice of the rye at the end. It’s a great pairing whiskey for big, spicy food.

Jefferson's Chef's Collaboration

Jefferson’s Bourbon is made in very small batches. Actually, ridiculously small batches. We take up to four different Kentucky straight bourbon whiskies of different ages and marry them together. Doing this, we get a lot of complexity and balance while maintaining the consistency needed in a bourbon (one of the blends comprising of at least 55% of the total). We wanted to make it big enough for the connoisseur, yet approachable for people just getting into the premium bourbon field.

Jefferson's Very Small Batch Bourbon

Appellation

This bourbon started out as an experiment with just three bourbon barrels on Trey’s friend, Chris Fischer of OCEARCH’s ship, in a curious effort to discover what would happen if bourbon was left to weather the extreme elements: temperature fluctuations, salt air and the gentle rocking of the ship. The result was a thick, dark bourbon that showcases complex flavors reminiscent of other spirits; the almost black color and caramel flavors resemble a dark rum as the sugars within the barrels caramelized; the briny, savory taste from the barrels breathing the sea air is reminiscent of Islay Scotch; and at its core, it’s a true bourbon. Due to a massive demand from consumers, Trey has now commercialized this experiment and sent hundreds of barrels around the world. Each voyage of Jefferson’s Ocean typically crosses the equator four times, visits five continents and over 30 ports on an average sailing.

Jefferson's Ocean Aged At Sea Bourbon

Jefferson's Ocean Aged At Sea Cask Strength

Jefferson's Presidential Select 25 Year Old Rye is an incredibly rare and highly prized limited time offering. A well-matured, straight North American Rye, that has been rested for 25 years.

Jefferson's Presidential Select Rye 25 Years

As with several other coveted products in the Jefferson’s portfolio, Jefferson’s Presidential Select 16 Year Old underwent a unique aging process. The bourbon, which started as a straight Kentucky Bourbon whiskey, was first fully matured for 10 years in new American Oak casks. From there, the bourbon was aged for an additional six years in fresh casks. The resulting product retains the bright notes found in a classic bourbon but adds a depth of flavor and complexity that can be gained only through long years of extra aging in new barrels. Tasting notes for the Jefferson’s Presidential Select 16 Year Old include an orange spice and vanilla aroma, with hints of  tobacco, leather and spice, and warm molasses on the finish.

Jefferson's Presidential Select 16 Year

Trey Zoeller, founder and head honcho at Jefferson’s Bourbon, is quite the mad scientist. Zoeller, as part of his experimentation, saw the potential of more refined wood treatment techniques being used in the world of whiskey maturation. He began taking more traditionally-aged bourbon and finishing it with myriad oaken treatments. Here we have the launching point of Jefferson’s Reserve Pritchard Hill Cabernet Cask Finished bourbon, based from their 15-year old stock and then “extra-matured” in Chappellet Winery Cabernet Sauvignon barrels. The final product is a blend of three different bourbons that spent time in these barrels.

Jefferson's Reserve Pritchard Hill Cabernet Cask Finished

Jefferson's Rye Cognac Finish marries the spice of American Rye with the refinement of cognac; adding complexity and depth to the typical one dimensional character of the spice of rye whiskey.

Jefferson's Rye Whiskey Cognac Cask

In April 2013, Trey sat next to the Editor in Chief of Esquire magazine, David Granger, at a book launch for his chef’s collaboration partner, Edward Lee. One of the products Trey brought with him that night was a barrel-aged Manhattan cocktail made with Jefferson’s. David liked it so much that they spent the next two and half years developing different recipes to create one together. They nailed it down to three recipes, aged them in 53 gallon barrels and finally selected the one that they thought was the ultimate Manhattan.

It is 125 proof bourbon that had been fully matured in Kentucky, cut to 82 proof, with equal parts sweet and dry vermouth and a little bit of barrel aged, spiced Black Cherry Bitters added. It is then placed in a used bourbon barrel for four months. Barrel aging the cocktail adds a whole other level of flavors to the Manhattan. All you have to do is open, pour, chill and serve.

Jefferson's Manhattan Bourbon

In 1997, when Jefferson’s was first starting out, we found a 15-year-old bourbon that we immediately knew was rich, complex and needed to be brought to market. It was in 2003 that we decided to bring in other bourbons to marry with the original Jefferson’s Reserve. Similar to Jefferson’s, we still use over 50% of that mash bill and add up to 3 more bourbons to create more flavor and complexities. Jefferson’s Reserve is a big, sophisticated bourbon that has a lot of flavor up front, a lot of weight mid palate and a deep, wonderful finish.

Jefferson's Reserve Very Old Small Batch Bourbon

Jefferson's Ocean Aged at Sea Extended Voyage

Based on our experience finishing Jefferson’s in innovative ways and in various types of casks, we felt strongly that the sweetness of the Chateau Suduiraut wine and the toasted staves of the French oak wine casks would complement our well aged, complex Kentucky Straight Bourbon whiskey. We were not disappointed.

After hand selecting forty Suduiraut barrels, refilling them with Jefferson’s Reserve bourbon, and extra aging them in our proprietary “hot box” environment we have created a one of a kind bourbon. This combines the sweetness of Sauternes, the wood notes of both American and French oak, and the grain of a premium bourbon in a delicious, complex and balanced final product.

Jefferson's Grand Selection Suduiraut Cask Finish

Jefferson's took four-year-old straight bourbon whiskey and aged it in one of 13 different experimental aging environments, from toasted extra-large barrels to standard charred bourbon barrels with stave or cube inserts. Afterwards, the spirits were bottled in 200ml bottles and packaged in sets of five, with a seemingly random selection of five of the 13 different experiments in each set.

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