American Whiskey - Blended

Jefferson's Chef's Collaboration Limited Edition Blended Straight Whiskies

From: Kentucky, United States Liquor Review Category: Blended American Whiskey

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Awards

San Francisco World Spirits Competition

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Beverage Testing Institute

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Wine Enthusiast

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Proof66 Notes

Jefferson's Chef's Collaboration whisky is said to be a blend of bourbon and rye whiskey, suggesting a kind of high-rye bourbon or gentler rye. The name comes from a collaboration between Trey Zoeller and Louisville, Kentucky chef Edward Lee (owner of Milkwood and 610 Magnolia restaurants). Note the apparent spelling of "whisky" without the "e" in the international and Scottish styling as opposed to the American.

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Rabble Reviews

This bottle has 1 rating and 1 review.
Muncher Muncher (584)
Rating: 5.0 (2015-06-27)
My favorite so far in the Jefferson's range, though I need to re-try the 10 year rye because I had that one so long ago that I don't really recall anything other than the fact that I liked it. I like the 8 and 15 years, but there are obvious modifications that I would make to improve them to my tastes. With this whiskey there isn't a single component I'd change. I like the color and the strength. The fruity nose is unique; I get vanilla, butterscotch, a little bit of apples/pears, and oak. The palate components are similar to the nose, but there's a prominent rye spice that is pleasantly surprising and compliments the vanilla and fruit very nicely. On the finish that punch of rye hangs around on the roof of your mouth and up into your nasal cavity for a minute after swallowing. I can't remember what I paid for my bottle (I've had it for a while), but I might have to pay whatever and get another because this is some really good whiskey. I don't remember it being this good back when I bought it.
1 of 1 people found this review helpful
  • - Thrain II up voted your review on 2016-10-13.

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