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Jefferson’s Bourbon Unveils Swank New Manhattan Barrel Finished Cocktail

The founder of Jefferson's Bourbon recently collaborated with the editor of a men's magazine to come up with a recipe for the better barrel aged whiskey cocktail.
  • Nino Kilgore-Marchetti, founder of The Whiskey Wash, is an award-winning whiskey journalist, expert, and judge
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Rule #1 in announcing new products when looking at a calendar – don’t do it on April Fools’ Day or there’s a good chance it will end up on this list. I thus initially thought a new collaborative whiskey cocktail bottling announcement between men’s magazine Esquire and Jefferson’s Bourbon which was unveiled at the beginning of this month was a prank. I guess the joke’s on me though since this thing is real and already out in the wild.

The new Esquire & Jefferson’s Manhattan: Barrel Finished Cocktail was apparently first cooked up back in 2013 between the magazine’s editor-in-chief David Granger and Jefferson’s Bourbon founder Trey Zoeller. The two, in search of the better bottled Manhattan, tested “dozens of recipes together until they narrowed down the options to just three recipes. Those three options were then aged for 90 days in bourbon barrels until just one stood out as a superior Manhattan.”

image via Jefferson's Bourbon
image via Jefferson’s Bourbon

What’s resulted in bottle comprises a six-year-old bourbon – 125 proof cut down to 82.3 – both sweet and dry vermouth and barrel-aged, spiced cherry bitters. It was designed to be ready to enjoy immediately after being poured from the bottle, either on the rocks or stirred and strained over ice.

Should you want a bottle of Jefferson’s Esquire Barrel Finished Manhattan, expect to pay at least $45.

Nino Kilgore-Marchetti

Nino Kilgore-Marchetti is the founder of The Whiskey Wash, an award-winning whiskey lifestyle website dedicated to informing and entertaining consumers about whisk(e)y globally. As a whisk(e)y journalist, expert, and judge, he has written extensively about the subject, been interviewed in various media outlets, and provided tasting input on many whiskeys at competitions.

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