Bourbon-maker Trey Zoeller had an extraodinary idea; he would recreate the way in which bourbon used to be transported across America to New York. Instead of taking an inland route, barrels of bourbon would be floated down the Ohio River from Louisville to New Orleans where it would be sold to buyers who then sailed around Key West, up the East Coast to New York. Trey's theory about whiskey transported this way is that it ages the whiskey faster than when it sits in a distillery's warehouse. The motion of the water and temperature changes from being outside affect the whiskey and impart a very special and unique flavor on the whiskey.
So with the help of local chef John Besh, who will be donating part of his proceeds of the whiskey to the John Besh Foundation, and Captain Teg, two barrels of Jefferson's Bourbon were floated down the river over a period of 48 days in a boat with no air conditioning. It was truly a feat.
The Landing Party took place at John Besh's Pigeon & Prince where he had small bites of seafood roaming around amongst the ridiculously small batch bourbon samples. We were allowed to taste some of the whiskey that made the special journey which had a sweet, creamy foretaste and a strong, fiery aftertaste. Compared to their other whiskeys, it was smoother and definitely different tasting than any other whiskey I've ever had.