What happens when you combine the ideas of a chef with a passion for bourbon and a master blender willing to try something new? The answer: Jefferson’s Chef Collaboration Blended Straight Whiskey.

Louisville chef Edward Lee and whiskey creator Trey Zoeller spent an evening eating Southern food, drinking bourbon, and discussing pairing whiskey with food. The whiskey they developed together over two years of tasting and sampling is one that they hope fills a void in the whiskey marketplace. It’s a bourbon-rye blend developed to pair with food, drink neat or mix with cocktails.

The Taste

Upfront it’s spicy and ends with a fruity finish.

The Chef

Chef Edward Lee is the chef and owner of 610 Magnolia and MilkWood in Louisville, KY. As a Korean-American who grew up in Brooklyn and worked in New York kitchens, he describes himself as “one part Southern soul, one part Asian spice, and one part New York attitude.”

His cooking earned him finalist nominations for the James Beard Foundation Awards Best Chef: Southeast in 2011, 2012 and 2013. He’s written a book called Smoke & Pickles: Recipes and Stories from a New Southern Kitchen and was on Top Chef: Texas, Season 9.

The Master Blender

Trey Zoeller and his father Chet founded Jefferson’s in 1997. From the outset they wanted to challenge the whiskey norms by crafting a range of bourbon blends and a rye that keeps tradition in mind, but that experiments a little. It was this drive for experimentation that drove Trey to partner with Edward on this new bourbon blend.

Eating, Drinking & Sharing

Proud of the whiskey they developed, Ed and Trey have been traveling around the country, sharing their limited-edition blend with friends. On their travels, they have discovered bars and restaurants worth drinking whiskey in and enjoying a meal.

The road trip

Louisville, KY

Before heading out on the road trip, Ed and Trey pass along a couple of hometown Bourbon-focused favorites.

Bourbons Bistro

They feature over 130 bourbons for drinking and a bourbon-inspired menu for eating. Plan ahead for one of their bourbon dinners or just pop-in for a rare whiskey and some house-cured Berkshire pork belly.

Trey enjoys sitting at the bar to “listen to the great banter regarding which bourbon is everyone’s favorite,” and Edward adds, “This is where the locals eat in Louisville.”

2255 Frankfort Avenue, Louisville, KY 40206

T: 502.894.8838 | www.bourbonsbistro.com

Jack Fry’s

Jack Fry was a colorful Louisville character who opened his establishment in 1937. He was a fan of amateur boxing, the ponies and set up a back room for bookmaking and bootlegging. The menu consists of local favorites like shrimp and grits, spicy fried oysters, and lamb boulettes.

“A wonderful speakeasy-vibe restaurant with an incredible sense of history,” is how Edward describes it and Trey thinks it’s “a classic old bar with a great piano player.”

1007 Bardstown Road, Louisville, KY 40204

T: 502.452.9244 | www.jackfrys.com

New York City

Maysville

Trey found this whiskey bar and restaurant on his way to Hill Country BBQ -- he literally followed the sign for bourbon. Choose a whiskey or whisky from their extensive multi-page list or enjoy some of their “smoked and charred food.” It’s named after the Kentucky port town and the birthplace of bourbon. “I stuck my head in and saw a great selection of bourbon, with four of mine dead center.”

17 West 26th Street, New York, NY 10010

T: 646.490.8240 (make a reservation) | maysvillenyc.com

Brandy Library

Library is an apt description for this Tribeca lounge. Once you feast your eyes on the tome that is the menu, it may take you several minutes to make a decision on which brandy, whiskey, or rum to choose. And this is why Trey loves drinking here. “This place has one of the largest selections of whisky I have seen in New York. Every time I go, I can always try something new and different.”

25 N Moore Street, New York, NY 10013

T: 212.226.5545 | www.brandylibrary.com

The Spotted Pig

Ken Friedman and chef April Bloomfield’s extraordinarily popular West Village gastropub serves comforting dishes like the ever-popular burger with Roquefort cheese, and a sheep’s milk ricotta gnudi. For more adventurous plates there is crispy pig’s ear salad. Ed always stops in for “a murderously delicious meal” and for “their great whiskey selections.”

314 West 11th Street, New York, NY 10014

T: 212.620.0393 | thespottedpig.com

Pouring Ribbons

Ed recommends finishing your night at Pouring Ribbons “for some serious cocktails and a great vibe.” They pride themselves on not being a speakeasy, but a relaxed environment with a user-friendly menu that lists cocktails with a sliding scale -- refreshing, spirituous, comforting and adventurous.

225 Avenue B, New York, NY 10009

T: 917.656.6788 | www.pouringribbons.com

Washington, DC

Quill Bar & Lounge at The Jefferson Hotel

On cold day in Washington, DC, pop into The Jefferson hotel for a winter warmer in the Quill Bar. Trey calls it, “a wonderful cozy bar that has Jefferson’s in the well to warm up over.”

1200 16th Street NW, Washington, DC 20036

T: 202.448.2300 | www.jeffersondc.com

Jack Rose Dining Saloon

Just a quick glance at the whisk(e)y list at Jack Rose Dining Saloon and it’s easy to see why both Trey and Ed recommend it. Trey calls it “the biggest whiskey bar in the world,” and notes that if you get the chance, “the owner is a great guy to drink and talk bourbon with.” For Ed, it’s about size, I marvel at their comprehensive whiskey list. It is, by far, the biggest collection of old vintage bourbon I have ever seen.”

2007 18th Street NW, Washington, DC 20009

T: 202.588.7388 (make a reservation) | jackrosediningsaloon.com

Atlanta, GA

Bourbon Bar at InterContinental

“Modern without being pretentious,” is how Trey describes this Southern-inspired hotel bar. They have a well-chosen array of American small-batch bourbon producers. “The bar has three single barrels purchased from Jefferson’s, as well as master distillers Jim Rutledge of Four Roses and Harlen Wheatley of Buffalo Trace.

3315 Peachtree Road NE, Atlanta, GA 30326

T: 404.946.9060 | southernart.com/bourbon-bar

Holeman & Finch

“The best cheeseburgers in town and the best bourbon cocktails too. Need I say more?” It’s not just Ed Lee who is a fan of the cheeseburgers, so be warned they only offer them at 10pm and there are only 24 available. It’s worth trying some of chef Linton Hopkins’ other Southern offerings, like the Deviled Eggs, Veal Brains, and the Catfish. Ed adds, “definitely don’t miss Greg Best’s cocktails.”

2277 Peachtree Road NE, Atlanta, GA 30309

T: 404.948.1175 | holeman-finch.com

Austin, TX

The Driskill

Trey sums up The Driskill very aptly: “Old school Texas at its best. Always great music, dark leather and big pours. A great way to start the night.”

604 Brazos Street, Austin, TX 78701

T: 512.439.1234 | www.driskillhotel.com

Qui

Ed is a huge fan of chef Paul Qui’s restaurant. “The bar is tiny, but the food and décor are the best that Austin has ever seen.” Before winning his Top Chef season and opening his own restaurant, Paul worked at chef Tyson Cole’s restaurants Uchi and Uchiko.

1600 East 6th Street, Austin, TX 78702

T: 512.436.9626 | www.quiaustin.com

New Orleans, LA

Clancy’s Restaurant

Ed and Betty Clancy opened their restaurant in the late 1940s as a bar and po-boy restaurant. In 1983, it became the white tablecloth restaurant it is today serving Creole cooking. Trey calls it, “a classic New Orleans restaurant that always serves great food alongside perfectly-made drinks.”

6100 Annunciation Street, New Orleans, LA 70118

T: 504.895.1111 | www.clancysneworleans.com

Le Bon Temps Roulé

A local’s bar that serves just beer and liquor. Trey has fond memories, “One of my favorite dive bars that I used to go to in college.” He’s happy they serve his whiskey, “when I see it selling at a dive, I know we are doing okay.”

4801 Magazine Street, New Orleans, LA 70115

T: 504.895.8117

Domenica

Chef John Besh’s take on an Italian bistro, located in the famed Roosevelt Hotel. Ed orders “the charcuterie plate and the pizza for dinner” and stays on for “the great drinks and super friendly vibe.”

123 Baronne Street, New Orleans, LA

T: 504.648.6020 (make a reservation) | www.domenicarestaurant.com

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