Sazerac Rye

Sazerac has a lot of meanings. It is the name of a big spirits company, the name of America’s First cocktail and, most interesting for us, the name of a straight rye whiskey. Supposedly, the name comes from a French importer of cognacs, Sazerac du Forge et Fils. In New Orleans, in the famous French Quarter, there is still a Sazerac Coffee House. The company Sazerac owns, among others, the Buffalo Trace distillery, where this rye whiskey is produced today.

The nose is very round and sweet, with a somewhat sourish but pleasant touch in the background. As if it contains a drop of balsamico. I like it. The obligatory caramel and vanille are present, but are supported by fruit. Crushed banana in liqueur, blood oranges, coconut, eucalyptus and pine needles. Spicy too: pepper, nutmeg and a pinch of aniseed. Yep, you can easily put the stamp complex on this one.

It is a bit creamy and very feisty on the palate. The first thing I notice is the spiciness and the bitter oak. But with this Sazerac, everything is balanced. The bitterness does not go over the top. Citrusy zestiness, candid sugar, blood oranges again, rye bread, cloves, cinnamon and eucalyptus.

The finish is long, peppery and fades very gently, while the oak keeps singing. Aniseed on the deathbed.

Yes, this is very good. The most deserving rye I have tried to date.

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