Jefferson’s was founded in 1997 by Trey Zoeller and his father Chet—a famed Bourbon historian who wrote the book on Kentucky distilleries.
They named their Jefferson’s Bourbon after Thomas Jefferson because of “his curiosity and experimental spirit.” Jefferson was also known to run a small still on his farm when he retired.
Jefferson’s is dedicated to pushing the boundaries of the definition of Bourbon. Upholding tradition, yet always discovering new possibilities. They make a range of specialty Bourbons and Rye Whiskies in small batches, all special, all interesting in their own way, all produced at Kentucky Artisan Distillery.
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In 2012, The idea for the Kentucky Artisan Distillery was conceived by Steve Thompson, Chris Miller and Mike Loring. Established in the old Crestwood, Kentucky Ice Cream Distributors, Inc. building.
Using only pot stills, and running the distillery by hand, Kentucky Artisan Distillery is the first contract distillery in Kentucky, and the only production sized farm-to-bottle distillery capable of distilling as little as one barrel for a special occasion on up to over 1,800 barrels a year for partners like Jefferson’s Reserve.
With Head Distiller, Jade Peterson, the KAD staff uses only their senses to know when a batch is finished, as close as it gets to how Bourbon was made two centuries ago.
The ingredients used in their Spirits are harvested from a field just a mile away, from the 700 acres at Waldeck Farm, where they contract grow their grains.
Their facility boasts a turn-of-the-century traveling still, old cooperage tools and pre-Prohibition bottles and moonshining stills.