Jefferson’s Tropics Aged in Humidity™
Introducing Jefferson's Tropics Aged in Humidity™, founder Trey Zoeller’s latest innovation and the newest addition to the Jefferson’s family. Tropics exposes barrels of fully mature Kentucky straight bourbon to unrelenting equatorial heat and humidity. The first expression of Jefferson's Tropics hails from Singapore.
Aromatic baking spices such as cinnamon and clove
Notes of Bing cherry, toffee, and a hint of sea salt
Long, textured and full-bodied finish upon sipping
Explore the story through the bottle
Singapore boasts an average daily temperature of 82.1◦. Singapore is also a beautiful juxtaposition of history, embodied by heritage and religiosity, as well as future, embodied by the integration of lush greenery and edgy architecture.
Singapore boasts an average daily humidity of 83.9%
Founder Trey Zoeller chose a robust proof of 104 to deliver on the full expression of this unique bourbon; which can be consumed neat, on the rocks, or in your favorite cocktail
Jefferson’s continues to push the envelope of where in the world it draws inspiration and opportunity for new whiskey innovation
9 containers containing 720 barrels of fully mature Kentucky straight bourbon shipped to Singapore via ocean carrier.
Barrels exposed to Singapore’s unrelenting heat (annual average = 82.1◦) and humidity (annual average = 83.9%) in non-climate-controlled facilities, caramelizing and intensifying the bourbon flavors.
Containers shipped back to the U.S. via ocean carrier.
Tropics arrives to Kentucky, where Master Blender and Brand Founder, Trey Zoeller, determines optimal taste profile, landing at 104 Proof
Tropics officially launches in the United States
The Science behind the magic
Don Livermore, Pernod`s in-house Master Blender, and his team comment on the impact of Singapore
As oxygen interacts with the wood compounds in the whiskey, it will drive a series of complicated reactions that changes ethanol to acetaldehyde, which further changes to acetic acid and then to ethyl acetate.
*panelists are trained to use the word acetone to describe an older whiskey.”
“The colour of the Singapore whisky when adjusted to the final bottling strength of 52% (104 proof), is 10% more dark in comparison to the standard C16 whiskey”
Flavor and Wood Compounds
“The reason for the increase in wood and flavour compounds was due to the evaporation losses. Ethanol and water will evaporate at a faster pace than wood and flavour compounds. There was a concentrating effect in a barrel over time, thus the Singapore whiskey will be perceived as woodier and more flavourful -aligning with our sensory results.”
See if you can taste the impact of heat and humidity against some of our most celebrated whiskeys like Ocean Aged at Sea and Reserve Bourbon