Sazerac Straight Rye Whiskey (750ml)

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Sazerac Straight Rye Whiskey (750ml)

Kentucky, UNITED STATES
$130.00 Bottle
  • ABV 45%

Sazerac Rye dates back to the 1800’s and symbolizes the tradition and history of New Orleans saloons. It was at the Sazerac Coffee House on Royal Street where local patrons were served toddies made with Rye whiskey and Peychaud’s Bitters. The libation became know as the “Sazerac” and America’s first branded cocktail was born. This 6 year-old version of the famous Sazerac Rye is produced at the scenic Buffalo Trace Distillery in Frankfort, home of numerous other whiskies such as Eagle Rare 10 year-old, Eagle Rare 17 year-old, Blanton's, Rock Hill Farms and George T. Stagg.

The beautifully designed bottle harks back to the pre Civil War days when barrels of whisky were poured into ornately engraved decanters supplied by the distiller, displaying the colour of the whiskey to good effect. In what seems to be a company tradition (and a refreshing one), the price of this whiskey is nowhere near the kind of money many other distinguished Ryes command. Keep this one as the perfect (and proper) whiskey for a Manhattan or Sazerac Cocktail (see below).

'...superior to other rye whiskeys in this age range'.

Tasting note:  Bright, deep gold colour. Enticing aromas include caraway and dill at first then green apple, spice and sweet nutty/vanilla notes. A most interesting rye profile. Entry is soft, becoming plush and spice driven with dried apple and white pepper counterpointed by drying vanilla oak. Perfect balance. Very long aftertaste of dried coconut, dark rye bread and a subtle mint fade. A terrific expression that has enough mid palate sweetness, complexity and kick to convert one eyed Bourbon nuts. Great value.

Other reviews... Youthful and very lively. Bold, crisp, spices (mint, cinnamon, vanilla) are softened by soothing, sweeter notes (candied fruit, coconut, caramel, and rum notes), becoming dry, flinty, and spicy on the finish. It is very clean and polished, and it is superior to other rye whiskeys in this age range. Nicely done! Rating: 88 points. (4th Quarter 2005 Issue-Vol. 14#4) - www.maltadvocate.com

Classic Cocktail: The Original Sazerac Cocktail

The Sazerac cocktail could arguably be one of the world's oldest cocktails. While various aspects of its history are often disputed, certain points are reasonably well known. It was in the 1830's that Antoine Peychaud opened up an apothecary shop in the French Quarter of New Orleans. One of the products that he sold here was his own special brand of bitters, still sold today as 'Peychaud's Bitters'. In those days, bitters were considered as a device to invigorate good digestion and good health. Thus it was purely for medicinal purposes that Mr. Peychaud would combine his bitters with brandy to cure the ailments of his friends and customers.

In the 1850's, Sewell Taylor, a friend of Mr. Peychauds, opened up what was in those days referred to as a 'Coffee House', but which was essentially a drinking establishment that would sell more alcoholic beverages then coffee. It was named the 'Sazerac Coffee House', after the 'Sazerac de Forge et Fils' brandy, which he exclusively imported and sold to his customers. Mr. Peychaud's cocktail became a regular drink of the establishment, and was made exclusively with the Sazerac Brandy, and thus was applied the name to which it is known to this day. Some years later, ownership of the Sazerac Coffee House changed hands, and it is believed that it was during this time that the base spirit was changed from Brandy, to Rye, and that 'Absinthe' was added as an ingredient.

Method: Take two heavy-bottomed bar glasses; fill one with cracked ice and a lump of sugar with just enough water to moisten it. Crush the saturated lump of sugar with a bar spoon. Add a few drops of Angostura Bitters (Peychaud's if you can get it), 60ml of Sazerac Rye whisky and several lumps of ice and stir briskly. Empty the contents into another glass, and in the original glass dash in several drops of absinthe, twirl the glass rapidly and shake out the absinthe. Enough of it will cling to the glass to impart the desired flavour. Strain into this glass the Rye whisky mixture. Garnish with a twist a lemon peel. - notes partially sourced from www.drinkboy.com



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