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Very Old Barton is a Kentucky Straight Bourbon Whiskey produced in Bardstown, Kentucky and aged 4 or 6 years by the Sazerac Company at its Barton Distillery. [1] It is bottled in 80-, 86-, 90- and 100-proof (US) expressions.
It is essentially the same cocktail as the Sazerac, but called for bourbon (and not rye) instead of cognac. [22] Later versions of the drink were spelled Zazarac and added rum, and are thought by some to be a variant of the Sazerac, [23] although it might have originated completely independently of the more famous drink. [24]
The company publishes a Sazerac recipe and produces a Peychaud's Bitters named after Peychaud, which is an ingredient in the traditional Sazerac cocktail. [ 7 ] [ 8 ] William Goldring began buying shares of the company in 1984, and eventually purchased the entire company.
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By the 1880s, Joseph F. Sinnott's distillery, Moore and Sinnott, located in Monongahela, Pennsylvania, was the largest producer of rye whiskey, with a capacity of 30,000 barrels a year. [4] [5] In 1886, rye whiskey was produced in 17 states. [6] Rye whiskey largely disappeared after Prohibition.
The Sazerac Company, an American family-owned producer and importer based in New Orleans, Louisiana, and the parent company of five distilleries, acquired Eagle Rare from Seagram in March 1989. [3] Sazerac's Kentucky distillery was then known as the George T. Stagg Distillery. Today the distillery is known as the Buffalo Trace Distillery.
However, the current article on the Sazerac Cocktail includes the ingredient "Sazerac Rye Whiskey," which is a relatively new brand name that has only been in existence for about a decade, and essentially makes this article an advertisement for one particular brand of Rye whiskey, AND for the Buffalo Trace Distillery.
Rather than horns, they look like tiny black catkins clinging to the grains on swaying stalks of rye. These little clusters — actually a fungus known as ergot — are a disease that affects the ...