Sazerac Rye is the rye that shares its name with a cocktail, and my Sazerac Rye review is a happy one. It’s smooth, spicy and a classic for a reason.
What is Sazerac Rye?
It’s made by the Sazerac Company at Buffalo Trace in Kentucky, bottled at 45% with a six-year age statement, aged in new charred American oak. The Sazerac cocktail is named after a New Orleans coffee house, and the brand is named after the cocktail, which is a nice circle.
It’s one of the best-value ryes around.
Sazerac Rye tasting notes: nose, palate and finish
Rye spice, vanilla and citrus on the nose, with some caramel and a hint of pepper. It’s fresh and a bit floral.
On the palate it’s smooth and spicy, with rye pepper, vanilla, caramel, a little orange and some oak. The finish is medium to long, warm and a bit dry. It’s balanced and elegant, with a lot to like.
Sazerac Rye: neat, with water or in a drink
Neat, with a few drops of water, or in a cocktail. It’s the obvious choice for a Sazerac, and it’s lovely in a Manhattan too.
Is Sazerac Rye worth the money?
About £38 for 70 cl. For a six-year-old rye at 45%, that’s very good value, and it’s one of the better ryes for the money. A quick look at the retailer link on this page will tell you what Sazerac Rye costs today.
Sazerac Rye alternatives
Rittenhouse Bonded Rye is the stronger option, Bulleit Rye is more herbal, and Old Overholt is cheaper and lighter.
Who should buy Sazerac Rye?
Rye fans and cocktail makers who want a smooth, classic rye.
Sazerac Rye: my verdict
A smooth, spicy, elegant rye that’s great value and ideal for cocktails. Highly recommended. Caskable score: 75 out of 100.
Rye spice, vanilla and citrus, with caramel and a hint of pepper.
Smooth and spicy, with rye pepper, vanilla, caramel, orange and oak.
Medium to long, warm and a bit dry.
A smooth, spicy, elegant rye that is great value and ideal for cocktails.
Thomas Grønvold is the founder of Caskable and a whisky enthusiast who believes the best way to learn about whisky is simply to drink it, compare it, and stay curious. From supermarket favourites to bottles from distilleries around the world, he writes about what he actually tastes and experiences, without pretending you need to be an expert to enjoy a good dram.
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