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Sazerac Rye is produced by the Sazerac Company, Inc. at the Buffalo Trace Distillery. Sazerac is headquartered in New Orleans and was founded in 1800. According to the company, it started with the cocktail, then the bar, and then the company. Antoine Peychaud, a mixed-race immigrant, mixed brandy, absinthe and bitters he created in his pharmacy located in the French Quarter. The cocktail became popular in the “cafes” of the city. Peychaud’s concoction was most strongly associated with one café in particular, the Sazerac Coffee House. The owner of the café, Sewell Taylor, institutionalized the drink using only Sazerac de Forge et Fils brandy, which he imported to the U.S. As a result, this cocktail earned its name. Thomas H. Handy acquired Sazerac Coffee House in 1869, and then Peychaud’s bitters in 1873. Then, in 1890, his company bottled and marketed the Sazerac cocktail, which was now made with rye whiskey as opposed to brandy.
Although the exact recipe is secret, it is believed to consist of about 51% rye, 39% corn and 10% barley malt.
Sazerac Rye is a young whisky – while it has never carried an age statement, but from its classification as “straight rye” we can conclude that it is at least 4 years old.
- Nose: Sweet with spices and ginger. Zest of orange, cloves, raisins and freshly ground black pepper. Notes of rye spices and anise underneath
- Body: Spicy palate with notes of orange jam, sweet apricots and allspice. Peanut butter, toffee caramel and wood notes
- Aftertaste: An oily, spicy finish.