Sazerac Rye 100 Proof Straight Rye Whiskey

Sazerac Rye 100 Proof Straight Rye Whiskey shines in classic whiskey-forward cocktails, but can also be savored neat or with a single large ice cube to unlock its complex flavors; its robust profile makes it an excellent choice for sipping on cool autumn evenings, paired with rich, hearty dishes like grilled steak or spicy barbecue.

Nose: Rich aromas of clove, vanilla, and black pepper greet the nose. Hints of anise and dried orange peel add complexity. A subtle undercurrent of oak and caramel rounds out the bouquet.

Palate: Warm spices dominate initially - cinnamon, nutmeg, and allspice. The higher proof amplifies flavors of candied ginger and citrus zest. Rye grain's characteristic spiciness is present but balanced by sweet notes of toffee and vanilla. A touch of dark cherry emerges mid-palate.

Finish: Long and warming. Peppery spice lingers, accompanied by hints of licorice and mint. The finish tapers off with subtle oak tannins and a pleasant dry nuttiness. A faint sweetness reminiscent of burnt sugar persists, inviting the next sip.

Sazerac Rye 100 Proof is crafted using a mash bill of rye, corn, and malted barley, then aged for at least four years in new charred oak barrels before being bottled at a higher 100 proof, which intensifies its signature spicy and dry profile while maintaining smoothness.

• Sazerac Rye 100 Proof is the first new addition to the core Sazerac Rye lineup in over 20 years, developed specifically in response to bartender demand for a higher-proof version that stands up better in cocktails.
• As part of the launch celebration, Buffalo Trace is offering a unique opportunity to the first 100 bars or restaurants that select a single barrel of Sazerac Rye 100 Proof: they'll receive a limited-edition commemorative barrelhead to display, turning their establishment into a piece of whiskey history.
• While Sazerac Rye is named after America's first branded cocktail, the whiskey itself wasn't created until over a century after the drink's invention. The modern Sazerac Rye was introduced in the 1980s, long after the original New Orleans cocktail had been around.