Rye whiskey 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 bitters. The drink became known as the Sazerac from which this whisky, produced by Buffalo Trace, takes it name. Bottled at 45%.

Nose: Clove, vanilla, anise and pepper

Palate: Thick and juicy with syrupy notes of ripe citrus and candied spices.

Finish: A big finish with hints of licorice and tingling sweet spices.

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