Sazerac Rye 6 Year Old – 70cl

Sazerac Rye takes its name from the New Orleans cocktail it was born to make — arguably the oldest cocktail in America — and it is distilled at the Buffalo Trace Distillery in Kentucky. Six years in charred oak give it enough age to sip, and enough backbone to define a drink.

Rye is the spicy, peppery counterpoint to bourbon's sweetness, and this is a textbook example. The brand carries deep New Orleans heritage, but the liquid is made in Frankfort, Kentucky, matured in new charred American oak in the same warehouses that produce Buffalo Trace's celebrated bourbons.

The nose is bright and lifted — orange zest, freshly ground black pepper and mixed citrus peel. The palate is thick and properly spicy, with Seville orange marmalade and allspice up front, then peanut butter, toffee and barrel char building underneath. It finishes oily and spicy, with the rye pepper hanging on. There is a lot of flavour packed in here.

At around £40 this is one of the more sought-after ryes to reach the UK, and it earns its keep both ways — sipped slowly or built into the cocktail it is named for. If you have only ever drunk bourbon, this is the eye-opener. Well worth knowing.

How to Serve

Neat, to appreciate the spice, or in the Sazerac itself — rinse the glass with absinthe, stir with Peychaud's bitters and sugar. A drop of water tames the oily heat if you want it gentler.

Where to Drink It

The American Bar at The Savoy for a Sazerac made by people who care. Black Rock in Shoreditch for a rye-led flight. Swift in Soho for a classic build after dark.

Food Pairings

Peppered, cured meats — a good bresaola or salami — play straight into the rye spice. Dark rye bread with sharp cheese is the low-key alternative.