If you're a fan of straight rye whiskey, then you'll want to check out Sazerac Straight Rye. This delicious whiskey is made with rye grain and distilled in Kentucky. It's then aged for a minimum of two years in new, charred oak barrels.
Sazerac Straight Rye is named for the Sazerac Coffee House in New Orleans, birthplace of the famous – and sublime – Sazerac cocktail. The Coffee House was acquired by Thomas H Handy, owner also of Peychaud’s Bitters. Originally, he sold bottles of the Sazerac cocktail, which was originally made with Cognac. Today, this glorious libation is produced at the Buffalo Trace distillery.
Sweet with spices and stem ginger in syrup. Orange zest, freshly ground black pepper and mixed peels.
Thick, spicy palate with notes of Seville orange marmalade and allspice. Peanut butter, toffee and barrel char develop later on.
An oily, spicy finish.
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This rye is ihmo is not the best neat however, paired with absinthe and/or peychauds in a whiskey cocktail and this whiskey absolutely shines.
It's not bad but it's not good. There's a strange aftertaste & it lacks the spiciness I look for in a rye whiskey. I'll probably make it through the bottle but I won't buy it again. It's too expensive for how average it is. Spend a bit more to get Michter's or save a few quid & get Jim Beam.
My first rye whisky and I am impressed. Takes the sweetness and easy drinking of a bourbon with some interesting flavours to make it just that bit more like a complex single malt. I'm getting spicy Murray mint, which sounds bad but it isn't.
A must buy. Great on its own but this is my go to for a Manhattan. Absolutely delicious and now on my second bottle. Makes a damn good Sazerac too, although might take me a while to get to the bottom of my new 70cl bottle of La Fee absinthe, given only the glass only needs a rinse!
Excellent on it's own, with a mixer, in a cocktail... it's just a fantastic all rounder. I'm on my second bottle
