Bourbon Review: Jefferson's Ocean Comes Aged At Sea

As Hunter S Thompson used to say: “when the going gets weird, the weird get going”.

Bourbon aged at sea? Some distillers carefully regulate the temperatures of warehouses to get the desired ageing effect but a limited release bourbon, six to eight years old on average, that spends an additional five months aboard a container ship, stopping in five different continents and crossing the equator four times – that is just a stroke of evil genius.

The mash–bill here contains 25 to 35 per cent of rye, lending spice to the product. Personally, I tend to lean towards bourbon with a higher percentage of rye in the bill, it tends to balance out the sweetness of the corn and perhaps renders it more versatile in the cocktailmaking stakes. Salted caramel in colour, the initial impression on the nose is spice, caramel, vanillin, brown sugar, dark fruits and some citrus notes.

On the palate, flavours of sweetness, bitterness and spice are all nicely in balance. There are notes of raisins, brown sugar and macerated dark fruits also and the finish lingers beautifully with a vapour trail of old wood, brown sugar and vanilla. At 90 proof (45 per cent) the alcohol is nicely in check and the ‘burn’ is negligible. Lovely neat or in a Manhattan.

It’s a beauty, spoil yourself.

jeffersonsbourbon.com