Sitting proudly on a wooden pedestal at the bar at TREE Restaurant, you will now find The Lodge at Woodloch’s exclusive batch of bourbon. The bourbon was hand-selected by Leslie S. Britt, Sommelier and Cocktail Master Extraordinaire. The bourbon is made by Jefferson’s Ridiculously Small Batch Bourbon. They are located in Kentucky.
Leslie travelled to Kentucky this past fall and tasted three vials of small batch bourbon. She selected one, and bought ¼ barrel of it on the spot. The barrel is now bottled just for us as our signature blend bourbon, e503. That barrel batch was officially retired for future making as it is now exclusive to The Lodge at Woodloch.
Leslie selected this particular bourbon because it is approachable for beginners and imbibers alike. The flavor is well balanced, not too aggressive and not too oaky.
Leslie has created her own take on the New Fashioned Cocktail featuring The Lodge at Woodloch’s exclusive batch of Bourbon. Now that gives us a warm and cozy feeling!
About Jefferson’s Bourbon:
Jefferson’s Bourbon was founded in 1997 and is the brainchild of Trey Zoeller and his father Chet, a famed bourbon historian. They were continuing a family tradition that goes back to Trey’s 8th generation grandmother who was arrested in 1799 for the “production and sales of spirituous liquors.” To personify the brand, they chose Thomas Jefferson—known for his curiosity and experimental spirit. This is a mindset to which Trey has dedicated himself, pushing the boundaries of the definition of bourbon. Upholding tradition, yet always discovering new possibilities.
Jefferson’s Bourbon is made in very small batches. Actually, ridiculously small batches. They take up to four different Kentucky straight bourbon whiskies of different ages and marry them together. Doing this, they get a lot of complexity and balance while maintaining the consistency needed in a bourbon (one of the blends comprising of at least 55% of the total). They wanted to make it big enough for the connoisseur, yet approachable for people just getting into the premium bourbon field.