A wheated bourbon from the old Stitzel-Weller distillery. A gentle, richly-textured whiskey, loaded with fruit and spice. Black raspberry jam, caramel apple, and papaya, along with warming cinnamon and subtle teaberry, on nutty toffee, nougat, and creamy vanilla. Spicy, polished oak finish. Superbly balanced, sophisticated, and very drinkable. An outstanding whiskey!

Reviewed by: John Hansell (Winter 2009)

Unlike the standard “small batch” releases, this is from a single barrel: a really good single barrel. I rated the 18 year old small batch a 93 in the last issue, and I like this one even better. There’s less wood getting in the way. It’s softer, more elegant. Lovely fruit, gently sweet (black raspberry jam, blueberry pie), with nougat, creamy vanilla, a sprinkling of cinnamon, and polished leather on the finish. And so drinkable. Classic stuff!

Reviewed by: John Hansell (Summer 2011)

I’ve tasted several batches of this whiskey (made at the old Stitzel-Weller distillery), from the inaugural Batch #1 when it was a 17 year old, to this new release. It’s not surprising that they taste progressively older. My favorite is still the first batch, but this whiskey holds up nicely and shows a similar flavor profile with a bit more wood influence: blackberry jam, nutty toffee, nougat, creamy vanilla, cinnamon, and a touch of polished oak on the finish. Nice texture, too, with good viscosity and grip on the finish.

Reviewed by: John Hansell (Spring 2011)

Honeysuckle, dandelions, and roses start this floral superhighway that takes a brief turn toward grain in many forms, from baked breads to boiling oats. Then earth and fruit meet for a delightful combination that walks toward the sweeter side, with hints of caramel chew, vanilla cake batter, pecan pie, chocolate-covered raisins, cassis, black currant, and povitica. Its long finish introduces a lovely roasted walnut note. (Less than 10,000 bottles)

Reviewed by: Fred Minnick (Spring 2018)

The nose has notes of cherry candy, pink pastilles, and a bowl of raspberries and blueberries, as well as brown sugar, cinnamon, caramel, and toffee. The palate begins with overtones of toasted nuttiness, fruit notes of sweet peach, apricot, and cherry, all underpinned by vanilla, caramel, brown sugar, and white pepper. The finish melds pepper spice, chocolate, roasted pecans, and blackberry. Light on its feet, balancing against the oak.

Reviewed by: David Fleming (Fall 2019)

Finished for 9 months in cognac casks. The nose is sweet and zesty with corn muffin, honey bun, lemon peel, blueberry cobbler, raisins, and rye bread. With water, Ricola cough drop and lemongrass emerge. The palate is sweet and spiced: Honey Nut Cheerios, cantaloupe, spiced chocolate cake with a sprinkling of coffee and black pepper. The finish is short but flavorful, with chocolate-covered strawberries, vanilla ice cream, and added spice. Balanced and nuanced.

Reviewed by: Ted Simmons (Fall 2021)

Granola bar notes of toasted oats, honey, chocolate chips, and sweet nuts on the nose, along with blueberries, vanilla, orange blossom, and a touch of spice. Creamy vanilla latte, dark chocolate, dried cherries, peppermint, and root beer spices on the palate, which benefits from a drop of water. The finish has more spice, a sheen of mint oil, savory oak, and coffee bean.

Reviewed by: Susannah Skiver Barton (Summer 2021)

This nose is all dry, earthy oak, tightly wrapped in rawhide, but underneath lurks plenty of sweetness, like overripe bananas, with the slight bitterness of citrus oils or orange pekoe tea adding balance. Pleasing coffee and mocha flavors also emerge on the palate, but the oak feels poorly integrated, with a green-stick quality. Finished for 4 months in a custom grooved barrel. (42,000 bottles)

Reviewed by: Jeffery Lindenmuth (Winter 2018)

A follow up to the original Jefferson’s Ocean, 62 barrels of mature bourbon spent 5 months at sea. Can I detect any noticeable sea influence? Not really—perhaps a hint of brine—but it’s nice, pleasant bourbon nonetheless with nothing out of place. Well rounded notes of layered sweetness (caramel, vanilla, maple syrup and a hit of sweet corn), honeyed orchard fruit, and spiced with cinnamon and evergreen. Soft, soothing finish. Sourced whiskey.

Reviewed by: John Hansell (Summer 2014)

Cherry bubble gum, white grape juice, hazelnuts, brown sugar, and rye bread on the nose. The palate is bright and gently spiced, with a soft, creamy texture and restrained grape, black tea, nut, and chocolate flavors. Coffee beans, nutty chocolate, and persistent oak on the finish. Surprisingly austere for a wine cask-finished bourbon, but to good effect.

Reviewed by: Susannah Skiver Barton (Fall 2019)

An 8 year old bourbon finished for 15 months in casks that previously held Gosling’s Family Reserve Old Rum. Orange peel and lemon oil on the nose, along with vanilla frosting, dried figs, pleasantly spiced oak, and old library books. Chocolate-covered cherries, orange marmalade, lemon peel, honey, vanilla, and sweet grains on the palate. The finish offers chocolate syrup and spice notes of ginger, cinnamon, allspice, and citrus.

Reviewed by: David Fleming (Fall 2021)

A thick, heavyweight bourbon. Older doesn’t always taste older, and this 30 year old Jefferson’s tastes younger than its sibling 25 year old. The influence of 30 years in oak is evident with its polished leather, tobacco, and charred oak. However, there’s a surprising sweetness that props up the oak with maple syrup, blackberry jam, cinnamon roll, and vanilla cream. Very even-keeled. Yes, it tastes old, but with redeeming qualities. Dark and mysterious in personality.

Reviewed by: John Hansell (Spring 2014)

The whiskey’s formula has been improved, and now consists of a higher percentage of older whiskies (into the high teens) than the original release (which I rated 81). Nicely balanced, with candied fruit, blackberry jam, soft vanilla, kettle corn, and a kiss of mint. Pleasant, unpretentious, and uncomplicated.

Reviewed by: John Hansell (Fall 2011)

A 100% straight rye from Canada. This is curiously similar to (and more affordable than) WhistlePig rye, which is also a 100% rye, 10 year old Canadian whisky, but at a slightly higher 50% ABV. (Neither whiskey identifies its origin.) It oozes spice (mint, cinnamon, hint of nutmeg) balanced by layers of sweetness (honeyed vanilla, caramel), with nutty toffee emerging on the finish.

Reviewed by: John Hansell (Fall 2011)

Whiffs of whole cloves quickly turn to cedar shavings, acetone, menthol horse liniment, corn syrup, and German rye bread. Brighter and fresher than other 100% ryes, but somehow a bit muddied with a grainy, earthy, wet-clay mealiness. Searing spices turn rye drinking into an extreme sport. Leather, peppermint, sweetish rye grain, and firewood gradually emerge. A blistering finish pulls like tannic black tea, while underlying rye grain notes drift along forever.

Reviewed by: Davin de Kergommeaux (Summer 2014)

This Jefferson’s bourbon spent most of its life (almost four years) on a boat in the ocean. All that rocking and environmental conditioning has this whisky tasting four to five times its age. Yes, there’s plenty of resinous oak and leather, but there are also balancing notes of molasses, treacle, toffee, old demerara rum, and roasted nuts. A peppering of cinnamon, mint, tobacco, and maybe…yes, brine add intrigue.

Reviewed by: John Hansell (Fall 2012)

Style: Kentucky straight bourbon whiskey Color: Amber Aroma: Clean, uncomplicated. Notes of caramel, teaberry, delicate candied fruit, and vanilla. Subtle notes of sweet corn and spice (mint). Palate: Well balanced. Similar to its aroma, but with more dry, spicy notes and less of the sweetness than the nose would suggest. Clean, pleasant finish.

Reviewed by: John Hansell (Winter 2003)

What happens when 8 year old bourbon rests in a bourbon barrel-turned-rum barrel for 14 months? This is it. Muted caramel, vanilla, and spice meet salt, dried fruit, and almond extract, with a short cereal grain finish. An open mind will find this interesting. But for the traditionalist, this isn’t bourbon. I applaud the rum cask use, but this barrel appears not to be the perfect marriage for my glass.

Reviewed by: Fred Minnick (Summer 2016)