Spirit Review: Sazerac Rye

750 mL bottle
Price ~$30
Purchased at McScrooge’s, Knoxville, TN

Background

I find myself branching out a bit more from the world of bourbon these days. While I still love (and probably always will) my corn-heavy bourbons, sometimes it’s nice to have something different, even if only for context and keeping a deeper appreciation for bourbon by not relying on it constantly as a libation. Rye is used frequently as a secondary grain for bourbons, but it has become a primary grain in whiskies increasingly over the last decade. In years past, rye may have been seen as primarily a mixing libation, but some very fine sipping ryes have been developed recently.

Sazerac is made by Buffalo Trace Distillery and bottled at 90 proof (45% ABV). It lays claim to being the “One and Only New Orleans Original.” From the website:

Sazerac Rye Whiskey symbolizes the tradition and history of New Orleans. Rye Whiskey that dates back to the 1800’s, around the time when saloons, veiled as Coffee Houses, began lining the streets of New Orleans. 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 known as the “Sazerac” and America’s first branded cocktail was born. This is the whiskey that started it all.

I should also note that this is the 3rd beverage review in the last 3 months where I have featured a whiskey issuing forth from Buffalo Trace (the other two being expressions of W.L. Weller). Adding intrigue to that is the fact that I really don’t care for Buffalo Trace Bourbon.

Notes

The Sazerac Rye has a nice orange-brown color in the bottle. In the glass, it gave up a strong woody aroma, with just touches of orange and vanilla hiding behind the alcohol vapors. Give it a sip and the whiskey presents as smooth at first, but that only lasts a couple seconds, then the pepper spice that rye is known for takes over. Fiery pepper on the lips, on the tongue, and down the throat.

Pay closer attention to it and drink more slowly and you might pick up more sweet orange flavors before the spice takes over. The spiciness is really something, though; the last time I remember having a whiskey with this much fire was a 150+ proof bourbon I tested at Corsair…and that was all alcohol vapor fire. At only 90 proof, the fire here is all about the grain used.

Sazerac is a very fine example of rye whiskey, and a great alternative to bourbon. Unlike bourbon, though, this spicy treat is not going to pair well with a wide range of cigars. I would say something medium-to-full in body or stronger; some sweetness in the tobacco might help pull out some of the sweeter notes in the whiskey; and something with a good amount of pepper in its own right. Try a Pinolero Corona by A.J. Fernandez or a Herrera Esteli by Drew Estate. I tried out a Sindicato Corona with my Sazerac, served neat, like God intended it. It was a good combination, although I think the Pinolero may have been a better pairing.