“Like New Yorkers themselves, the city’s water has a magical quality about it,” said Jefferson’s founder founder Trey Zoeller in a prepared statement. “Inspired by legendary foods that are made tastier because of New York water – world famous bagels, pizza, and doughnuts – I thought it would be interesting to experiment with it and see what effect it would have on this Kentucky-born product.

“Jefferson’s Ocean Aged at Sea New York Limited Edition contains beautiful depth; it found its sense of adventure out at sea and developed layers of flavor enhanced not only by the aged-at-sea process – the constant motion of the water, the climate, salty sea air, and barrel agitation – but also by the excellent quality of New York’s water and that it’s non-chill filtered. All of this helped to yield a much bolder whiskey that reflects the boldness of the city in which it was finished.”

The New York water in question being used to cut this bourbon heralds from the Hudson Valley and Catskill Mountains that are as far north as 125 miles from the city. It is said the influence of this water, in combination with non-chill filtering and the journey the barrels took, has created a final expression “that contains layered flavors: textured caramel, cigar, and leather on the nose, cinnamon mid-palette, and a Crème Brûlée, nutmeg, salty finish.”