Sazerac 6 Yr. Old Straight Rye Whiskey

The world of spirits is booming, and with this influx, a variety of new products have appeared. Keeping up with each of these spirits can be a difficult undertaking, but one of the best ways to experience this exciting period in cocktail and spirit history is to choose one bottle a week to try. One of the best spirits on the market right now gaining a cult-like following is Sazerac’s 6 Year Straight Rye Whiskey.

Rye whiskeys were virtually wiped out by Prohibition. Replaced by today’s cheaper corn whiskeys, rye became a ghost of the spirit world. While a few ryes, such as Old Overholt, Rittenhouse, Jim Beam, Wild Turkey, and a few others could still be found lurking some shelves, the art of the classic American rye was nearly lost. Fortunately, the new wave of spirits has revitalized an interest for rye whiskey, and one of my favorites is the Sazerac 6.

At around twenty-five dollars a bottle, this rye whiskey is the one you should keep on you shelf. While there are better ryes out there, these super ryes are pricey items. Are they worth it? That depends on how much you like rye whiskey, and those ryes are generally intended to be appreciated straight. However, the Sazerac 6 is the exemplary bartender’s rye. If you want to try the Manhattan of yesteryears, use this rye! While having the classic bold rye components, the spice of this rye does not overshadow other potential cocktail ingredients. The results are cocktails with a level of complexity that is out of the reach of bourbon or other whiskeys. The oldest are the best:

The Original Manhattan –

2 oz. Rye Whiskey
1 oz. Sweet Vermouth
2 Dashes Bitters (Angostura)
Garnish: 1 Maraschino Cherry

Stir the cocktail – do NOT shake. This cocktail needs the ice to make it work well together, but broken up ice can disrupt the smooth texture of this drink. Strain into a cocktail glass and garnish with the cherry. Experiment with different ratios of whiskey and vermouth with this drink. The 2 to 1 ratio is standard; however, different types of whiskey require different amounts of vermouth. For more information, read Gary Regan’s take on the Manhattan in his book The Joy of Mixology.

The Old Fashioned –

2 oz. Rye Whiskey
1 Cube Sugar
2 Dashes Bitters (Angostura)
1 Maraschino Cherry

Muddle the sugar and bitters until the sugar dissolves. Fill the old fashioned glass with ice and add the whiskey. Stir thoroughly in the glass and garnish with a maraschino cherry.

The Sazerac -

2 oz. Rye Whiskey
½ oz. Simple Syrup
6 Dashes Absente
3 Dashes Bitters (Peychaud’s)
1 Lemon Twist

Combine all of the ingredients except for the Absinthe into a tin and stir. Take the Absinthe and coat the cocktail glass. Strain into a cocktail glass and twist. The Absinthe can be replaced with a substitute like Pernod, but different subs and different Absinthes will obviously impact the taste of the drink. The only way to cope with this is to experiment!

While these cocktails are Hall of Famers, the best way to get started with rye is to try it neat. If you’re a bourbon drinker, rye might seem somewhat familiar. This is because it is; some bourbons have been using rye portions in their mashes since their inception. American whiskey is usually composed of varying degrees of corn, wheat, and rye. Whiskeys that contain greater amounts of rye have a stronger backbone, while those with more wheat are mellower. Rye whiskey turns the American concept of whiskey on its head. Bourbons are required to be produced from a minimum of 51% corn, but rye whiskeys clearly use rye instead, boosting the spice tones tremendously.

The Sazerac 6 is an excellent example of rye whiskey, but it lacks some of the complexity of others, especially its older brothers the Sazerac 18 and the Thomas Handy. While the citrus aromas follow through in the initial taste, they fade quickly, and the classic rye spice is not as strong as others. While, as said earlier, this makes for great cocktails, it leaves something to be desired when not mixed. Nevertheless, the whiskey is pleasing independently and can hit the spot if you’re craving rye. If you have never had rye, try it neat first so that you can value its impact on cocktails better.

The Sazerac 6 can be a little difficult to find if you don’t live in a larger city, but it is definitely worth the effort. Please leave your feedback and reviews on the Sazerac 6 for others to read as well. For more information on rye, I would really recommend reading Paul’s rye section at his blog, the Cocktail Chronicles. His series on ryes is an invaluable source!