One of the things Americans are known for, one of our greatest contributions to the world, is bourbon. We’re one of the best of the best in the industry. After decades and decades of trial and error, we are getting to the point that perfection is within reach, and just like America, in general, bourbon is always going to get better. Enter Jefferson Bourbon, which channels that idea and looks to keep the goal at the top of mind. They sat down with The Manual and gave us some insight into who they are and two of their new bottles.
I wanted to name it after our American President Thomas Jefferson, who embodies America. He very much was in support of the bourbon industry. He repealed the whiskey tax. He made sure barrels were out on all expedition and stills out at all forts. Um, and again, who’s more innovative in American history than Thomas Jefferson? – Trey Zoeller, Founder/Chief Strategist Jefferson’s Bourbon
From the Oceans to the Tropics
Jefferson’s Bourbon is known for its Oceans bourbon, but they didn’t want to stop with the staple. Zoeller goes into the process of how they leveled up with their new Tropics release.
“So, when I thought about the tropics, I thought, what if we sent it someplace with ancient heat and humidity all the time. So, I wanted to send it somewhere around the equator. Most places around the equator—when I sent a thousand barrels there—I wasn’t very sure that they would be there when I got back. So, I thought Singapore: you can’t spit or chew gum, but odds are your barrels will be there when you come back. Singapore is located 80 miles north of the equator, and it experiences oppressively hot and humid conditions. So, we took six-year-old bourbon, put it on ships, sent it through the Panama Canal, and shipped it across the Pacific to Singapore. We take the barrels off in containers, and we leave it in the port for 18 months, and it really—it’s like putting that whiskey on simmer. It kind of slow cooks it for 18 months, and it brings the sappiness out of the wood. I get big cherry, uh, cherry pie flavors out of it. Some blood orange—really totally different than what you would get in Kentucky.”
Honoring the Contributions of Marian
Finally, women have contributed over and over to the bourbon community. From Peggy Noe Stevens, breaking barriers and founding Bourbon Women, and becoming the first female master taster, to Elizabeth McCall, one of the youngest distillers at Woodford Reserve, women have been on the cutting edge for decades. But our focus here is Marian McLain, who was arrested for distilling and selling whiskey without paying taxes. Her tenacity and determination helped to inspire this wonderfully balanced blend.
“We did a 14-year-old very mint forward bourbon. To counter that out, I did a rumcast bourbon that makes a nice influence. We did a pot stillled 10-year-old that, uh, has a nice oily feel to it. I double-barreled a, uh, weeded bourbon that went into the barrel first time at 125 proof. When I double-barreled it, I cut it down to 86 proof, so that gives like a big Cinnamon Toast Crunch flavor out of it. And then we did our 12-year-old base bourbon for our Jefferson’s Reserve, and those came together.”
