Another of Jefferson's unusual aging regimens—in this case, finished for 18 months in Singapore (which makes it technically not bourbon)—created this fruit-forward and spice-driven whiskey. Stewed pears, caramel apple, and vanilla extract waft from the glass, with tobacco leaf, raspberry iced tea, and another heavy pour of vanilla extract on the palate. The finish offers deep notes of chocolate and peanut butter pie, vanilla-frosted pound cake, and sweet baking spices.