Jefferson's Chef's Collaboration

This year for the holidays I’m going to try a brand new whiskey every day in December. #lifegoals Dec. 20 So you might be wondering what this little guy has to do with the number 20. Fun fact: when you hold this next to a Barterhouse 20 on December 20th, you realize that you CAN bear to pop the top on this bottle. Nose is sugary. Honestly reminds me of gummy bears, and I like that concept more than I think I should. I get grape jam. Small hint of pickle juice, probably from a rye mixed in. Body is very sweet. I get where that gummy bear/grape jam was coming from. As a flavor, I’d say it’s more of a raisin, but when you mix in that rye influence, it tricks your taste buds. I can get gummy bears, figs, prunes, sangria, all kinds of screwy stuff. I don’t love too many of the flavors, but I do find it interesting. Finish is dry like a red wine, with a bit of anise and licorice. Some of that brine comes back in the end. I find this interesting and complex. I can see the artistry, but to be honest, I don’t care for the flavor profiles. I’m quite certain there are people that would love this, but not me. ‘Tis the season. I don’t know if I actually have 11 more new whiskeys lined up, so if you’re reading this and there’s something readily available out there you’d like me to enjoy/suffer through this holiday season, leave it in the comments. Don’t say WLW. I lied, I have 2.

Batch 8. Has some cider notes on the nose, followed by a thick vanilla blanket. It kind of reminds me of a tamer, creamier Elijah Craig Small Batch. But then, I also get a faint whiff of curry. That's a new experience, never had that before in a whiskey. Taste is interesting, I get nutmeg, white pepper, wax, bubblegum, medicine, flowers. I'm all over the place with each sip, it's fairly complex, yet very smooth, and the mouthfeel is very soft. The flavors linger, with a tingling of spice, but the heat dissipates; not that 92-proof is high, but this doesn't drink like a 92-proofer. I'm actually not sure what "great with food" is supposed to look like in a whiskey, but if that means multi-layered I think Jefferson's and Chef Lee accomlished their goal. 4/14/17 A week later, and I'm still getting new and interesting notes with each sip. 4/20/17 This is still a headscratcher, in a good way. Complex. This time on the nose I get walnuts, cardamon, paprika. On the palate, it feels thin but creates a waxy texture on the tongue. I taste medicine, bubblegum, bitter chocolate, pepper, potpourri, salt. There's plenty of spice but not as much heat. It doesn't taste like the whiskeys I like yet it makes we want more. It's like the bourbon and rye components are constantly fighting to take the forefront. Layered and interesting. 5/23/17

Tried this at a bar and this is definitely unique stuff. I had higher hopes I have to admit. It's not that it is bad it is just that the entire whiskey is overpowered by the predominant flavor of lemon. It's like what you would think an advertised "lemon" flavored whiskey would taste like. I will not put a bottle in my collection.

Fruity nose without burn. Spicy start to the palate, but fruit and good sweetness develop as it swirls around your sinuses. The alcohol burn eases as it opens and it becomes more complex, with raisins and honey coming to the party. Finishes with some leathery bitterness that makes you want the next sip.

I enjoyed this blend. Not going to search for it High and low, but if I came across it again, I’d consider buying it. (Limited release, so doubtful this will happen.) More bourbon than rye, but some nice spice notes linger.

This is good. Smells like sweet tea. You get the sweet salty bourbon notes I love in Jefferson’s with some rye spice. Just a little tea notes in the palate. This is a buy.