Jefferson’s is a whiskey blending company, they buy whiskeys from different distilleries and then age them and blend them together to a certain taste profile. You can think of them as an independent bottler, like Gordon & MacPhail for example.

Jefferson’s Chef’s Collaboration began as in idea between two friends – Chef Edward Lee and Trey Zoeller, the founder and master blender of Jefferson’s. Their goal was to create a bourbon that will pair well with various meat dishes and stand up even to heat-heavy and spicy foods. The result is a spectacular whiskey, which is a blend of bourbon and rye, and bottled at 46% alc/vol. Batch 3.

NOSE: Notes of cherry, oak, vanilla, and a hint of spice.

PALATE: Buttery, notes of fruit, peach, brown sugar and caramel. Gentle spiciness develops on the mid palate.

FINISH: Medium, baked bread and pepper spice.