Sazerac Rye

Sazerac Rye from Kentucky is bottled at 45% ABV (90 proof). Rye whiskey is built on a rye-dominant mash, and that grain gives it a drier, more peppery profile than bourbon. The details supplied for this bottle don't include an official tasting profile, so what follows describes what rye in this style usually offers. Expect baking spice and black pepper up front, with notes of cinnamon, clove and dried herbs. Caramel and vanilla from charred new oak typically sit underneath, keeping the spice from turning sharp. Sweetness in ryes like this tends to stay restrained, and the finish is usually dry and lingering, with oak tannin and a little warmth. For neat sipping, pour about an ounce and a half into a rocks glass and let it sit for a minute. At 45% the spirit is full-flavored but not harsh, and a short rest lets the first alcohol sharpness settle. If you want to study the aroma, a Glencairn glass narrows toward the rim and holds the rye's spice and oak where you can nose them. A few drops of room-temperature water will loosen the grain and vanilla notes if the pepper feels dominant. One large ice cube in a rocks glass is a better option than small cubes. It chills and softens the pour slowly without turning it watery, and the spice stays in front. In cocktails, a spicy rye does its best work where its dryness can offset sugar and vermouth. A Manhattan is the classic use: two ounces of rye, an ounce of sweet vermouth and a couple of dashes of Angostura, stirred over ice and strained. The rye's pepper cuts through the vermouth's sweetness better than a softer, corn-heavy whiskey would. An Old Fashioned (a sugar cube or a teaspoon of simple syrup, bitters, an orange peel) shows the grain's spice with just enough sweetness to round it off. In a Whiskey Sour, the rye's dryness keeps the lemon and syrup balanced, and an egg white adds body if you like a silkier texture. For a long drink, a Highball with cold soda water over plenty of ice, finished with a lemon twist, keeps the peppery character crisp and refreshing.