Cocktail Recipe: Sazerac

In the mid-1800s (1850ish) a man named Sewell T. Taylor sold his bar, named “Merchants Exchange Coffee House”, to a man named Aaron Bird. Taylor then started importing spirits, like Cognac, and Bird changed the name of the bar to the Sazerac Coffee House. At some point Bird started using Taylor imported Cognac (Sazerac-de-Forge et […]

The post Cocktail Recipe: Sazerac appeared first on The Whiskey Jug.

In the mid-1800s (1850ish) a man named Sewell T. Taylor sold his bar, named “Merchants Exchange Coffee House”, to a man named Aaron Bird. Taylor then started importing spirits, like Cognac, and Bird changed the name of the bar to the Sazerac Coffee House. At some point Bird started using Taylor imported Cognac (Sazerac-de-Forge et Fils) and bitters made by a local apothecary named Antoine Amedie Peychaud to create his “Sazerac Cocktail”.

Sazerac Cocktail

Around 1870 Thomas Handy because the owner, which the same time phylloxera was destroying huge swaths of vineyards in France. This made any grape-based drink hard to come by, including Cognac, and so Handy switched the main ingredient in the Sazerac from Cognac to Rye Whiskey. The actual creation of the cocktail has also been credited to Antoine Amédée Peychaud himself.

Regardless, the important piece to us, this being a whiskey site, is Handy switching to Rye Whiskey in the recipe. Rye is what I use when making a Sazerac 90% of the time, but sometimes I’ll use a Bourbon (always high-rye) and every-now-and-then I’ll even whip up an OZ Saz using Cognac. Making it with Cognac is interesting, and tasty, but honestly, I find it to be a hair too sweet for my tastes.

— This cocktail recipe contains affiliate links in the equipment section. If you use these links to buy the recommended equipment I might earn a commission. Cheers.
Sazerac Cocktail
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Cocktail Recipe: Sazerac

A classic recipe with origins in New Orleans, the Sazerac is a lightly sweet and herbaceous cocktail well suited for before or after a meal.
Course Drinks
Cuisine Cocktail
Keyword Absinthe, Bitters, bourbon, Lemon, rye, sugar
Prep Time 5 minutes
Cook Time 0 minutes
0 minutes
Servings 1
Calories 160kcal

Ingredients

  • 1 tsp Absinthe
  • 1 tsp Sugar
  • 2-3 dashes Peychaud's bitters
  • 2 oz Whiskey (Rye or Bourbon)
  • 1 peel Lemon

Instructions

  • Place rocks glass in freezer for 5 minutes to chill
  • Remove glass
  • Add Absinthe, rinse/swirl in the glass, dump
  • Add sugar and bitters, stir
  • Add whiskey, stir
  • Add ice cube, stir
  • Express lemon peel, garnish
  • Enjoy

Notes

There are a lot of cocktails I'll play with, adjust and shift ratios around with based on my mood, but the Sazerac isn't one of them.
The core recipe and ratios I stick with every time and the only modification I make to this is exact recipe is changing the type of bitters used. Sometimes chocolate, sometimes orange, Angostura, pepper etc. But that's it, changing the bitter type.
SIDE NOTE: I never actually "dump" or discard the Absinthe. I always drink it after doing the rinse :D

Nutrition

Serving: 1glass | Calories: 160kcal | Carbohydrates: 2.3g | Sugar: 2.3g

I’m a big fan of the Sazerac cocktail, though I usually drink them in the late spring, summer and early fall and usually after a meal. It definitely works well before a meal, but I don’t typically like to have something this herbaceous and sweet before a meal or with a meal. Though all of those qualities are exactly why I like mixing one up after, it’s the perfect cap on a nice dinner.

In the recipe above I said I rarely stray from what’s laid out except with the variation of changing the bitters type. And this is true, but I have experimented with other whiskey types and, if you’re curious, the best variation I’ve made has been using peated Scotch. Laphroaig, particularly, does very well in this and can make for a sweet, smoky and herbal night cap.

If you make this, or a variation, be sure to let me know in the comments below or tag me on Instagram. Cheers!

The post Cocktail Recipe: Sazerac appeared first on The Whiskey Jug.

Ancient Age 90 Proof

I lo…

I love getting emails from readers. You guys are literally the only thing that keeps me going as this is not, and never will be, a profit center for me. Between hosting, domain registration, email accounts, and of course purchasing new and interesting bourbons for review? Well, let’s just say that if the time comes where I need to really look at making cuts to the budget, the thousands of dollars per year that I spend on this site will be one of the first things thought of for the ol’ chopping block.

And you guys write in for all sorts of reasons. Sometimes to correct me, which I appreciate. Many times to give me the ol’ attaboy, which I love. And occasionally one of you will write in with a request for the type of thing you’d want to see covered in upcoming posts, which is super helpful.

Sometimes the requests are for certain brands, but by far the most common of request is for more coverage of inexpensive bourbons. I like that suggestion. I’m a frugal guy. To be honest, the main reason that I don’t cover more inexpensive bourbons is not because I don’t like them, but because after doing the Bottom Shelf Brackets for so many years, I’ve basically run out of them. Or at least ones sold locally that aren’t TerrePure. I’m never knowingly putting that shit in my mouth again.

So I knew it was going to make at least a few of you very happy when, on my last trip to Kentucky, I saw a 375 mL bottle of a whiskey that I’d never had before. And one from a beloved producer at that. I’ve never picked up the 90 proof version of Ancient Age before. I’d had the 80 proof numerous times. I’d had the 10- year-old back in the day. I’m unconvinced that I’ve had the Ancient Age 10-Star bourbon. I just can’t remember. But I knew I had never had the 90 proof. So I picked it up. This is distributed in Kentucky, Tennessee, and parts of West Virginia.

Ancient Age 90 proof

Purchase Info: $6.49 for a 375 mL bottle at Liquor Barn, Louisville, KY

Price per Drink (50 mL): $0.87

Details: 45% ABV. 3- years-old.

Nose: Delicate on the nose. Notes of caramel, vanilla, red fruits and baking spice.

Mouth: Spicy cinnamon touched with cocoa powder, mint, dried grains, dried fruits, and vanilla.

Finish: Medium in length and warmth. Notes of cinnamon, red fruits, and caramel.

Thoughts: While this won't win many awards, it is nothing to turn your nose up at. At only three years old and less than $1 per pour, this is much spicier than I had anticipated. Especially as I've had the 80 proof that is sold here in Minnesota and it has next to no spice to it. For the price, I like it. I'd probably reach for Very Old Barton first, but if I'm in a Buffalo Trace kind of mood, but don't have a Buffalo Trace kind of budget, then this'll do in a pinch. Kinda gets lost in an Old Fashioned but would work ok in a Whiskey Sour.


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Inbox / The Week’s Whisky News (October 8, 2021)

Welcome to Inbox, our weekly round up of whisky news and PR material that has found its way in to our WFE email. It was created as we cannot write full articles or do justice to every piece received. It features items from around the world of whisky an…



Welcome to Inbox, our weekly round up of whisky news and PR material that has found its way in to our WFE email. It was created as we cannot write full articles or do justice to every piece received. It features items from around the world of whisky and is published by us each Friday. Within Inbox we aim to write a few lines detailing each press release/piece of news/PR event that we have received and provide links, where possible, for you to find out further information. 
 
Here is the round-up of this week's news ...
 
________
 
 
Buffalo Trace
 

The Kentucky-based Buffalo Trace distillery has announced the line-up of its highly anticipated annual Antique Collection. The collection highlights some of the rarest whiskeys that are maturing in their warehouses. The 2021 edition features four whiskeys - Eagle Rare 17 years old, Sazerac 18 years old, Thomas H. Handy and William Larue Weller. However, the collection regular George T. Stagg does not feature this year due to issues with maturing stocks.

The Eagle Rare 17 years old was distilled in Spring 2002 and has been aged in Warehouse P. It is bottled at 50.5% ABV (101 Proof). The Sazerac 18 years old was distilled in Spring 2003 and features barrels aged in Warehouses K and P. The bottling strength is 45% ABV (90 Proof). The Thomas H. Handy was distilled in Spring 2015 and was matured in Warehouses I, K, L and O. It has a bottling strength of 64.7% ABV (129.4 Proof). The William Larue Weller was distilled in Winter 2009 and was matured in Warehouses C, D, K, L and Q. It is released at 62.6% ABV (125.2 Proof). 

The Buffalo Trace Antigue Collection 2021 will be available from late October in limited quantities in the USA, with small allocations also going to selected global markets. The recommended retail price for each bottle is $99 US.

 
Dalmore
The north Highland distillery of Dalmore has announced a new whisky that will be the first in a new annual range - the Dalmore 30 years old 2021 Port Edition. The new bottling and series celebrates the brand's longstanding partnership with Port wine producer Graham's. The 2021 Edition has been matured for almost three decades in American white oak ex-bourbon barrels before spending some time in rare casks that had previously held 30 years old Tawny Port from Graham's.

There are only 1,318 bottle available in the first release and these are housed in a framed casket. It is bottled at 42.8% ABV and will be sold via selected luxury retailers in selected global markets. The UK exclusive retailer is Harrod's. Each bottle will cost £4,500/ $6,125 US.
 
"This new annual release is a celebration of our longstanding relationship with Graham’s Port. The whisky is the result of our shared patience and dedication to craftsmanship over more than 180 years. This has created an exceptional single malt which is divinely decadent."
Gregg Glass / Whisky Maker at Dalmore.

 

Glen Moray
The popular Speyside distillery of Glen Moray has announced the latest addition to their Warehouse 1 collection of limited editions - the Glen Moray Warehouse 1 1998 Barolo Finish. The series is designed to show some of the experiments and hidden gems maturing in the Elgin distillery's premium warehouse.  The new addition is the oldest in the collection to date and follows Tokaji and Sauternes wine expressions. It was distilled and filled to ex-bourbon casks in 1998, before being finished for 18 months in ex-Barolo wine barrels sourced from the Piedmont region of Italy. 
 
There are just 863 bottles available and they will be exclusive to the UK market. The Glen Moray Warehouse 1 Barolo Finish is bottled at the natural cask strength of 52.9% ABV and will retail for £140 a bottle. Further releases in to the collection are also planned with the next one being bottled shortly.

 
Smokehead
 

The innovative Islay single malt brand of Smokehead, owned by Ian Macleod Distillers, has announced the release of an exclusive limited edition - the Smokehead Twisted Stout. As the name suggests, the new whisky has been part-matured in ex-stout beer barrels. It will be available exclusively from www.smokehead.com and joins the core range products of Smokehead, High Voltage, Rum Rebel and Sherry Bomb. The Smokehead Twisted Stout is bottled at 43% ABV and will cost £50 a bottle.
 
"Twisted Stout is as far away from a standard single malt as the combination of tastes, aromas and flavours inside the bottle. So, while all our releases come with an original twist, this latest one might just be our most twisted yet. Which is just how we like things."
Iain Weir / Brand Director of Smokehead.

 
 
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Heaven Hill Workers on Strike

By Mark Gillespie September 11, 2021 – With the biggest weekend of the year in the “Bourbon Capital of the World” just a few days away, visitors  to Bardstown, Kentucky for the Kentucky Bourbon Festival may be greeted with picket signs at the town’s newest attraction. Heaven Hill workers started a strike today after their five-year contract expired at midnight and are staffing a picket line outside the Heaven Hill Bourbon Experience, which opened this summer after a two-year renovation and upgrade project. Members of the United Food and Commercial Workers Local 23-D voted overwhelmingly in favor of the strike Read More »

By Mark Gillespie

September 11, 2021 – With the biggest weekend of the year in the “Bourbon Capital of the World” just a few days away, visitors  to Bardstown, Kentucky for the Kentucky Bourbon Festival may be greeted with picket signs at the town’s newest attraction. Heaven Hill workers started a strike today after their five-year contract expired at midnight and are staffing a picket line outside the Heaven Hill Bourbon Experience, which opened this summer after a two-year renovation and upgrade project.

Members of the United Food and Commercial Workers Local 23-D voted overwhelmingly in favor of the strike Thursday night, according to Louisville television station WDRB. The local represents 420 production workers at Heaven Hill’s main campus in Bardstown and its maturation warehouses around Nelson County, and also represents workers at Barton 1792 Distillery and the Four Roses maturation and bottling facility in Cox’s Creek. Workers at the Heaven Hill Bourbon Experience visitors center are not represented by the union.

Union leaders are upset with what they claim is a proposal to change work shifts to create a “non-traditional” work schedule that includes Saturdays and Sundays, instead of the current Monday-Friday schedule for all production workers. “They feel that rather than working to live, they’re trying to implement things to make them live to work,” Local 23-D president Matt Aubrey told WhiskyCast in a telephone interview. “They’re family-owned and ‘hey, we want to treat everyone like family,’ they’re not treating these members like family…all these members out here, they have a family, they have sons and daughters, grandchildren…they have loved ones that if what the company wants to preserve and what it wants to push, it’s gonna take these members away from their family,” he said.

In 2016, workers were divided on whether to accept the contract that expired last night. That deal included $7,250 in bonuses for each worker over the length of the contract along with annual pay raises in the final three years, and 66% of those voting cast ballots to accept the new deal. According to union leaders, 96 percent of those voting Thursday night supported going on strike as soon as the contract expired.

Heaven Hill executives were not available for interviews, but shared this statement with WhiskyCast.

“Thursday evening, the membership of the United Food and Commercial Workers Local 23-D failed to ratify a new five-year contract with Heaven Hill. Since the company was founded, the support of our employees has been a source of pride and we have had productive conversations with the union for several months now regarding components of the contract. We will continue to collaborate with UFCW leadership toward passage of this top-of-class workforce package.”

The strike will also affect Heaven Hill’s participation in the Kentucky Bourbon Festival, which gets underway this Thursday. Festival officials have confirmed that Heaven Hill will not be taking part in tastings and other events during the festival, including the World Championship Bourbon Barrel Relay competition in which the distillery’s teams have dominated in recent years. Aubrey told WhiskyCast his members will not be allowed to carry picket signs anywhere other than at Heaven Hill facilities represented by Local 23-D, including the Bardstown campus and nearby maturation warehouses. However, they can wear t-shirts promoting their support for the strike in public – including at the Festival grounds around Spalding Hall in Bardstown.

The walkout will primarily affect Heaven Hill’s Bardstown-based bottling and maturation operations. Workers at Heaven Hill’s Bernheim Distillery in Louisville are represented by a different UFCW chapter, and spirits distilled at Bernheim are trucked to Bardstown to be filled into barrels before being placed in one of the company’s warehouses for maturation. Heaven Hill has not indicated whether production at Bernheim will be stopped or slowed down during the strike.

The last strike affecting a major Kentucky distiller came in September of 2018 when Four Roses workers walked out for two weeks over the company’s plans to create a different benefits package for new employees. That dispute ended when the company agreed to allow all employees to choose between the current sick leave policy or sign up for short-term disability insurance that takes effect after an employee uses 10 sick days in a year.

Aubrey also denied reports on social media suggesting that a strike is also coming at Sazerac’s Barton 1792 Distillery in Bardstown, noting that the union’s contract at 1792 Barton does not expire until 2024.

This story will be updated with additional information as it becomes available.

Editor’s note: This story was updated with additional information following an interview with UFCW Local 23-D president Matt Aubrey. In addition, we have clarified where Local 23-D members are allowed to picket to include the company’s maturation warehouse sites where union members work.

Links: Heaven Hill | United Food & Commercial Workers

Podcast #5: Bourbon Chemistry and Rye Whiskey

It has been FAR too long. We apologize for our absence, but we really think this is a solid cast. We did a lot of research and have tried to do a thorough explanation of what the flavor compounds are in bourbon and where they come from; down to the molecular level! Special thanks to…

It has been FAR too long. We apologize for our absence, but we really think this is a solid cast. We did a lot of research and have tried to do a thorough explanation of what the flavor compounds are in bourbon and where they come from; down to the molecular level! Special thanks to Tom Collins at UC Davis for helping me find his research! Our tasting is of commonly available rye whiskies. If you want to play along at home, here’s the list: Bulleit Rye, Sazerac, Michter’s Rye, Rittenhouse Rye BIB, Jefferson 10 Year Rye, and Smooth Ambler Single Barrel Cask Strength Rye (8 year old).

Thanks so much for being patient! Text post to follow with some good links to the research papers used for this cast as well as our quick hit impressions of the ryes we tasted. Cheers and enjoy!

Podcast Number 5: Listen here

Also, we now have Twitter, so follow us at @BOTBBourbon!