jefferson's wood experiment collection

For over 30 months, Jefferson's Bourbon Founder and Master Blender Trey Zoeller carried out 13 different experiments on fully matured bourbon by changing the conditions in which the bourbon was aged. Whether it was placing the already aged bourbon in new American oak casks with different char levels, changing the barrels to wine casks, or adding wood staves/cubes that have been treated, Zoeller did it. He charted the progress of these experiments every 30 days. This was developed along with the expertise of Independent Staves Company. The Jefferson's Wood Experiment Collection includes: Experiment No. 3: "Crème Brûlée" - Aged in New Amercian oak wine barrels with a low, deep impact toast profile which gives off a vanilla nut finish and smoky undertones Experiment No. 4: "Chocolate Caramel" - Aged in new, standard whiskey barrels with a medium char, infused with heavily charred American oak cubes that exert flavors of mocha, dark chocolate and caramel with hints of tobacco and leather Experiment No. 6: "Vanilla Smoke" - Aged in new standard whiskey barrels that have a light-medium char and infused with lightly toasted American oak cubes that emit smoky honey and vanilla flavors Experiment No. 10: "Southern Spice" - Aged in a custom French & American hybrid wine barrel with a low, deep impact toast profile that presents big, bold flavors of burnt caramel, plum, black pepper and maple Experiment No. 12: "Cinnamon Apple" - Aged in the original bourbon barrel with oak inserts that have been toasted over a long period of time to exert flavors of caramelized apples and plums with a bold cinnamon finish