Thomas H. Handy was the first barman to use rye in place of cognac in the Sazerac cocktail. This rye uses a mashbill of Minnesota rye, Kentucky corn, and North Dakota malted barley. Distilled in the spring of 2011 to 135 proof, the rye whiskey entered the barrel at 125 proof.
It matured for at least six years and five months on the 3rd, 4th, and 5th floor of Warehouses K, L, and Q. Only 72 barrels were selected for this bottling. It sells at 127.2 proof.
Thomas H. Handy was the first barman to use rye in place of cognac in the Sazerac cocktail. This rye uses a mashbill of Minnesota rye, Kentucky corn, and North Dakota malted barley. Distilled in the spring of 2011 to 135 proof, the rye whiskey entered the barrel at 125 proof. It matured for at least six years and five months on the 3rd, 4th, and 5th floor of Warehouses K, L, and Q. Only 72 barrels were selected for this bottling. It sells at 127.2 proof.
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age
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Cost
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abv63.6
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RyeMash bill at least 51% rye; aged in new, charred oak barrels.
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Cask Typenew, charred American oak
Tasting Notes
"Bright cherries, toffee, and toasted rye on the nose. Moderate sweetness on the tongue, but finishes dry--but not too dry. Nice spiced finish, hint of barrel char. A pleasure to drink."
Added by
Stephanie Moreno
Score
93