While the trend has lately been filled with boutique distilleries and single cask editions, Jefferson’s are not ashamed of working on the art of blending. The brand sources their whiskies from various distilleries and work on small batches to reach singular expressions. Willing to experiment, the Jefferson's team has been working on this occasion with Chef Edward Lee to create a whiskey that would be great with food. The team does not give many details about the blend itself, but it is said to have taken months to find the right balance for this blend of bourbon and rye.
A marraige of Bourbon and Rye.
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