Jefferson’s Bourbon Takes Sea-Aged Whiskey To The Big Apple
Jefferson’s Bourbon – a brand known to literally rock the boat when it comes to whiskey experimentation – launches the newest expression in the popular Ocean Family series, Jefferson’s Ocean Aged at Sea New York Limited Edition. True to Jefferson’s experimental spirit, founder Trey Zoeller and his team pay homage to New York with a bold new non-chill filtered bourbon that is cut to 98 proof – using the city’s famous water. With this launch, Jefferson’s delivers a unique whiskey that’s a “cut” above the rest.
“Like New Yorkers themselves, the city’s water has a magical quality about it. Inspired by legendary foods that are made tastier because of New York water – world famous bagels, pizza, and doughnuts – I thought it would be interesting to experiment with it and see what effect it would have on this Kentucky-born product,” says Zoeller. “Jefferson’s Ocean Aged at Sea® New York Limited Edition contains beautiful depth; it found its sense of adventure out at sea and developed layers of flavor enhanced not only by the aged-at-sea process – the constant motion of the water, the climate, salty sea air, and barrel agitation – but also by the excellent quality of New York’s water and that it’s non-chill filtered. All of this helped to yield a much bolder whiskey that reflects the boldness of the city in which it was finished.” says Zoeller.
Prior to landing in New York and as part of the unique finishing technique for which the Jefferson’s Ocean series is known, the barrels of bourbon traveled through ports around the world, sailing through rough and smooth seas and experiencing a wide range of temperatures between the North Sea, Europe, the Atlantic Seaboard, and the Panama Canal. When the barrels finished their voyage, they arrived at Manhattan’s first distillery since prohibition, where New York water was used to cut the bourbon to 98 proof and create this bold new liquid.
Similar to Jefferson’s Ocean Aged at Sea New York Limited Edition, New York’s famous water takes a journey all its own – traveling from the Hudson Valley and Catskill Mountains that are as far north as 125 miles from the city. The water’s soft, almost salty quality has been known to add flavor, texture, and even “strengthen” the foods and beverages it’s added to, and our bourbon is no different. The combination of non-chill filtering, New York’s water, and the journey our barrels took to get here created a bourbon that contains layered flavors: textured caramel, cigar, and leather on the nose, cinnamon mid-palette, and a Crème Brûlée, nutmeg, salty finish.
