The Sazerac Company in New Orleans has decided that after a 116-year absence Sazerac Rye, bottled in the original late 1800s package, will be made available once more.
Sazerac Rye is distilled, aged and hand-bottled at the company’s award-winning Buffalo Trace Distillery. Each bottle from the initial production run of 1,000 bottles will be specially numbered.
Charlotte Conner-Plute, brand manager, said the rye whiskey was a traditional ingredient in cocktails.
“We began aging the whiskey for Sazerac Rye in 1998 and after seven summers this whiskey is at a perfect age for drinking,” she said.
“With the resurgent demand for American rye whiskey and for classic cocktails, it looks like our limited supply will sell out quickly.”
The reintroduction of Sazerac Rye coincided with the launch of Phillip Collier’s Missing New Orleans book.
The publication pays tribute to New Orleans’ rich traditions and history, and includes a history of the Sazerac Company.
The firm is one of the oldest family-owned companies in New Orleans, dating back to 1850 and there was a coffee house of the same name.
The rye whiskey grew in popularity as the primary ingredient of America’s first cocktail – the Sazerac.
For more information visit: http://www.sazerac.com
Originally, it was intended to be distributed solely in its namesake New Orleans/Louisiana region, where the Sazerac cocktail originated, but Hurricane Katrina made that unfeasible. Thus, it achieved wider distribution.
I posted a tasting note here:
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