Colonel E.H. Taylor, Jr. Amaranth Bourbon
more vanilla
Thomas H. Handy Sazerac Rye (Fall 2016)
Rye
Buffalo Trace Antique Collection // Kentucky, USA
RARE
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.
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.
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age6 Year
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Cost
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abv63.1
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RyeUnlike bourbon, rye whiskey can be made anywhere in the world. But if made in the US, the mash bill recipe must be at least 51% rye and it must be aged in new, charred oak barrels with no age requirement. Elsewhere, the rye whiskey will be made keeping the country of origin's rules regarding the recipe and minimum aging.
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Cask Typenew, charred American oak
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