Product description
A few years ago Trey Zoeller, founder of Jefferson’s Bourbon, was out with friends and chef Edward Lee.
They started talking about pairing of bourbon and food, especially spicier dishes like Lee’s Korean Fried Chicken. They have tasted various bourbons and over the next several months Trey and Edward get together more than once and tried his food with number of bourbon recipes trying to marry them together to obtain ‘right’ aromas and flavors. They couldn’t find exactly what they were looking for until Trey picked up a bottle of Jefferson’s Rye and mixed it with one of the straight bourbons. The vatting of bourbon & rye became a perfect combination of fruit and spice, an excellent pairing for spicy food.
Nose: fresh rye bread, cherries, plums, red apples, walnuts, vanilla, honey, bunch of fresh herbs and toasted oak.
Palate: quite fruity, apples, peaches, cherries, buttered rye bread, dill, mint, white pepper, vanilla and oak.
Finish: medium long, with notes of rye spice, black tea, vanilla, cinnamon, white pepper, and oak.