Sazerac

The history of the Sazerac is clouded by the mists of absinthe and myth. Rye or cognac? The debate endures - and, frankly, we like it that way. Most evidence points to rye as the rightful foundation, though many still swear by the ghost of French brandy lingering in the glass. We prefer harmony over argument - a marriage of Sazerac Rye and a 30-year-old single cask Armagnac from Marie Duffau, distilled in 1992 and aged in oak to quiet perfection. Even the supporting cast plays its part with intention: Okinawa black sugar for depth, Peychaud's Bitters for tradition, and Nouvelle-Orléans absinthe for spirit. The result? A study in contrast and lineage - bold, elegant, and unapologetically timeless.