Jefferson's Reserve Groth Cask Finish Bourbon Whiskey
The distillery was lucky enough to procure barrels from Groth Winery in Napa Valley, California. Groth Winery produced the first wine from California to receive 100 points from Robert Parker and produce one of the most outstanding Cabernet Sauvignon’s from the region. They had the barrels sent to Kentucky, where they filled them with fully matured Kentucky straight bourbon whiskey.
They then put the barrels in a “hot box” (a steel container that reaches up to 120 degrees inside during the summer) to sweat the wine out of the wood. In the first 60 days, it was noted that it tasted like a glass of Cabernet followed by a shot of bourbon. Over the ensuing months, the bourbon took on unique characteristics from the Groth barrel which married together in a supremely balanced spirit.
Today, the Groth Cask Finish explodes with luscious dark berry flavors, such as black cherry and blackberry, evident from the red hue that the bourbon has adopted.
Critical AcclaimAll Vintages
This experimental “very small batch” bottling is made with “very old” Kentucky Bourbon finished for nine months in barrels that previously held Cabernet Sauvignon from the Napa Valley winery Groth. The end result is a caramel and dried-fruit nose and a relatively dry, tannic whiskey with a port-like dark-fruit undercurrent. Debuted May 2015.
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.
Creating very uncommon bourbon is a journey. We seek out new and aged barrels of bourbon from established distilleries that have perfected their art over hundreds of years. Then we do some old-fashioned experimenting, building balance and adding complexity through different selection, agitation and environmental processes until we find the taste Jefferson’s is known for.