Jefferson Ocean

In 2012, Jefferson’s Bourbon founder and master blender Trey Zoeller partnered with OCEARCH founder, Chris Fischer. OCEARCH, a globally recognized nonprofit dedicated to the study and tracking of keystone marine species such as great white sharks and tiger sharks, to test out a theory.

With the idea that constant movement of the liquid in the barrels ages the whiskey faster because more of the liquid is in contact with the wood more often, Zoeller strapped five barrels of Jefferson’s bourbon to the MV OCEARCH, a 126’ Cat-powered vessel that serves as OCEARCH’s mothership and at-sea laboratory.

The barrels stayed onboard for more than three years crossing through the Panama Canal six times. “I had no idea what it would taste like,” Zoeller said. “When we tapped into the barrels, it completely exceeded my expectations. The liquid was black, almost syrupy. The sugars had caramelized. It was fantastic.”

ABV: 45%
Batch: 21
Bottle: 0826
Price: $65

Distiller: ? / Jefferson’s source and blend their whiskey like High West. Though unlike High west they don’t disclose from where.

EYE
Amber caramel

NOSE
There isn’t any brine or salt in the nose just a big dose of well matured bourbon. This starts out with a healthy dose of bourbon spice followed by rich caramel and vanilla. Brown sugar, dark fruit (cherries in particular), orange zest, dark honey and oak. The aromas are sharp, rich and sweet; creating a wonderful nosing experience that reminds me of high quality wheaters.

TASTE
Bourbon spice and dark fruit are neck and neck coming onto the palate with caramel behind by an inch. Cinnamon pops and cherries float in and out and the oak sits like a support beam under the whole flavor profile. There is some vanilla, but it comes across as imitation vanilla and then there’s the salt. I was shocked to actually find some salty brine coating my tongue as it passed. It’s not a strong presence, but it’s definitely there.

FEEL
A bit hot (rough / burning), but completely manageable.

FINISH
Medium-long and filled with caramel, wood, salt and vanilla mixed with an ambiguous sweetness and tartness in what is easily the most unique finish I’ve had in a bourbon.