Chef's choice for pairing.

Jefferson’s Bourbon was founded by Trey Zoeller and his father Chet, and was first launched in 1997. Chet is a Bourbon expert, so it was only natural that he should turn to crafting it. The company produces both Bourbon and Rye Whiskeys, but does not distill these itself. Rather, it sources fine Whiskey from other, experienced distilleries and blends them to create a new drink. The company is famed for its experimental ways of doing things, this includes maturing Whiskey at sea.

Jefferson’s Chef Collaboration is unique. Chef Edward Lee and Trey Zoeller took over 9 months to marry Bourbon with Rye and come up with an awesome ration that is just banging. This small batch Whiskey has a very interesting flavor profile. It offers up a wide range of sweet and spicy upfront notes that come to a fruity finish. Perfect with meals or just on its own.