Description
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In April 2013, Trey sat next to the Editor in Chief of Esquire magazine, David Granger, at a book launch for his chef’s collaboration partner, Edward Lee. One of the products Trey brought with him that night was a barrel-aged Manhattan cocktail made with Jefferson’s. David liked it so much that they spent the next two and half years developing different recipes to create one together. They nailed it down to three recipes, aged them in 53 gallon barrels and finally selected the one that they thought was the ultimate Manhattan.
It is 125 proof bourbon that had been fully matured in Kentucky, cut to 82 proof, with equal parts sweet and dry vermouth and a little bit of barrel aged, spiced Black Cherry Bitters added. It is then placed in a used bourbon barrel for four months. Barrel aging the cocktail adds a whole other level of flavors to the Manhattan. All you have to do is open, pour, chill and serve.”
Founded in 1997, Jefferson’s is the brainchild of Trey Zoeller and his father Chet, a famed bourbon historian. They were continuing a family tradition that goes back to Trey’s 8th generation grandmother who was arrested in 1799 for the “production and sales of spirituous liquors.” To personify the brand, they chose Thomas Jefferson—known for his curiosity and experimental spirit. This is a mindset to which Trey has dedicated himself, pushing the boundaries of the definition of bourbon. Upholding tradition, yet always discovering new possibilities.
