Jefferson's Chef's Collaboration

I'm planning to try a new whiskey daily throughout December for the holidays. This particular pour, on the 20th, holds a connection to the number. When compared to a Barterhouse 20, you realize this bottle is definitely openable. The aroma is sweet, reminiscent of gummy bears, a concept I find more appealing than expected. I also detect grape jam and a faint hint of pickle juice, likely from a rye component. The texture is quite sweet, echoing the gummy bear and grape jam notes. While it presents as raisin flavor, the rye influence creates an illusion, leading to tastes of gummy bears, figs, prunes, sangria, and other peculiar elements. Though not all flavors are to my liking, I find it intriguing. The finish is dry, similar to red wine, with hints of anise and licorice, and a return of some brininess. I find this interesting and layered. I can appreciate the skill involved, but frankly, the flavor profiles aren't for me. I'm sure many would enjoy this, but it's not my preference. It's the season for it. I'm unsure if I have 11 more new whiskeys lined up, so if you're reading this and know of something easily obtainable you'd like me to experience or endure this holiday, please share in the comments. Don't suggest certain types. Actually, I have 2 more planned.

Batch 8. The aroma has hints of cider, then a rich vanilla note. It's somewhat reminiscent of a milder, creamier Elijah Craig Small Batch. I also detect a subtle curry scent, which is a novel experience for me in a whiskey. The taste is intriguing: nutmeg, white pepper, wax, bubblegum, medicinal notes, and floral hints. My palate is all over the place with each sip; it's quite complex, yet very smooth with a soft mouthfeel. The flavors persist, with a subtle spicy tingle, and the warmth fades. While 92 proof isn't high, it doesn't drink like it. I'm unsure how to interpret "great with food" for a whiskey, but if it implies multiple layers, I believe Jefferson's and Chef Lee achieved their aim. 4/14/17 A week later, and I continue to discover new and interesting notes with every taste. 4/20/17 This remains a puzzling, yet positive, enigma. Complex. This time, the nose presents walnuts, cardamom, and paprika. On the palate, it feels thin but leaves a waxy texture on the tongue. I detect medicinal flavors, bubblegum, dark chocolate, pepper, potpourri, and salt. There's abundant spice, but not significant heat. It doesn't align with my preferred whiskeys, yet it compels me to want more. The bourbon and rye elements seem to be in constant competition for dominance. Layered and captivating. 5/23/17

I sampled this at a bar, and it's certainly distinctive. Honestly, I had higher expectations. It's not bad, but the overwhelming lemon flavor dominates the entire whiskey, much like what you'd expect from a product advertised as "lemon" flavored. I won't be adding a bottle to my collection.

The nose is fruity and lacks burn. It starts spicy on the palate, but fruit and pleasant sweetness emerge as it circulates. The alcohol burn subsides with time, revealing more complexity, with raisins and honey appearing. The finish has a slight leathery bitterness that makes you want another taste.

I found this blend enjoyable. I wouldn't actively seek it out, but I might purchase it if I encountered it again. (Being a limited release, that's unlikely.) It leans more towards bourbon than rye, yet some pleasant spicy notes remain.

This is solid. It has a sweet tea aroma. You experience the beloved sweet and salty bourbon notes, along with some rye spice. The palate has just a hint of tea. This is worth buying.