It was at the Sazerac Coffee House on Royal Street, New Orleans, where local patrons were served toddies made with Rye Whiskey and Peychaud’s Bitters. The libation became known as the “Sazerac” and America’s first branded cocktail was born. This is the whiskey that started it all.
It is made at the famous Buffalo Trace distillery from a fine distillate with a subtle flavour that only gets more integrated as it ages in barrel. Very good for sipping.
Aromas of clove, vanilla, anise and pepper. Subtle notes of candies spices and citrus. The big finish is smooth with hints of licorice
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