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Thomas H. Handy Sazerac Rye (Fall 2016)

Rye

Buffalo Trace Antique Collection // Kentucky, USA

RARE
  • Details
  • 100 Reviews

community rating

4.68
4.68 out of 5 stars
( Total review count: 100 )

Thomas H. Handy, the first barman to use rye in the Sazerac cocktail which originally was made with Cognac.

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This year's bottling was distilled in the spring of 2010 and aged on the 4th, 5th, & 7th floors of Warehouses I, K, & M. It is bottled uncut and unfiltered at 126.

Thomas H. Handy, the first barman to use rye in the Sazerac cocktail which originally was made with Cognac. This year's bottling was distilled in the spring of 2010 and aged on the 4th, 5th, & 7th floors of Warehouses I, K, & M. It is bottled uncut and unfiltered at 126.2 proof.

    • age
      6 Year
    • Cost
    • abv
      63.1
  • Rye
    Rye produced in the US must be made of at least 51% rye and it must be aged in new, charred oak barrels (no age requirement). Elsewhere, it will be made according to the country of origin's rules regarding the recipe and minimum aging.
  • Cask Type
    new, charred American oak
  • About TruePrice™
    Our proprietary TruePrice™ aggregates our reviewers' pricing reports and filters outliers to provide a more accurate average price.

Tasting Notes

"Sharp nose reveals the heft of its proof, with white pepper, oak, rye, burnt toast, and all spice, as well as a vanillin sweetness lurking in the background. Alcohol heat can blow out the palate here so tread lightly. Behind that, find spearmint, cedar, and a rich sweetness of brown sugar and molasses. A hot finish, leaving the lips tingly, offers more minty-medicinal notes and white pepper, with all spice and jerk seasoning. You'll want to open this up with water, revealing more sweetness: pumpkin bread filled with baking spices, along with maple syrup, and vanilla."
Added by Jake Emen
Score 91
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Flavor Profile

Spicy & Full Bodied

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