A few years ago, Trey from Jefferson’s was out with friends and Chef Edward Lee. As they began to order dinner, he and Chef Edward discussed the pairing of bourbon and food, specifically spicier dishes. The group paired different bourbons together with food and realized that they really liked the notes that were brought out in each one. Over time, Trey and Edward got together to pair his food with a number of different bourbon recipes, looking to marry them together to get the right flavors. Trey picked up a bottle of Jefferson’s Rye and mixed it with one of his straight bourbon offerings and found that the combination of bourbon and rye became a perfect marriage of fruit flavors up front and rye spice at the end. This whiskey pairs deliciously with spicy food.
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