Many of you have asked us to review Jefferson’s Chef’s Collaboration, the latest joint venture from Jefferson’s Trey Zoeller and the famed Louisville Chef Edward Lee. According to the Jeffersonsbourbon.com website, “the Chef’s Collaboration developed after a late night spent tasting some of chef Edward Lee’s culinary creations led Trey to the idea that someone should blend a bourbon that would pair well with the bold flavors in chef Lee’s cookbook and other modern cuisine. Without hesitation, Trey and Ed set forth. The result is a blend with a spicy upfront and a fruity finish, enhanced by the addition of rye whiskey into the mix. Perfect with meals, for mixing cocktails or simply drinking neat.”
The description sounded intriguing to us as we have been a fan of Trey’s whiskey for quite a long time. We bought a bottle the day that it arrived in stores and we weren’t disappointed. Here are our tasting notes:
Bourbon Name: Jefferson’s Chef’s Collaboration Bourbon
Proof: 92 Proof
Color: light amber
Nose: The nose is very nice and light but at the same time has lots of explosive rye spice. It has a slight youthfulness to it but that doesn’t detract from the overall nose.
Taste: The front palate begins with the same nice rye notes that you get from the nose and then rises into the bourbon spectrum with a very well balanced oak and cherry flavor.
Finish: The Chef’s Collaboration finish is fairly long but mellow with continued oak, cherry and cinnamon flavor. Very nice!
Overall: We tasted the Chef’s Collaboration neat, with water and on ice and this whiskey tasted great any way. The nice rye spice on the front followed by the smooth bourbon finish is a perfect match when pairing with food. In our humble opinion Trey Zoeller and Chef Lee have done an excellent job with this project. At a price point of less than $40.00 the Chef’s Collaboration is a must for any foodie/bourbon fan!
Overall Rating: (90/100) highly recommend
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