Before the company, there was a cocktail. Antoine Peychaud, a Haitian Creole pharmacist who settled in New Orleans, used to meet his friends late at night in his pharmacy at 437 Royal Street. He prepared for them a mix of brandy, absinthe, sugar cubes and a secret bitter that he created. What then becomes Peychaud's Bitter.
After the cocktail, a bar. Dr. Peychaud's recipe soon spread throughout the city, and the most famous bar in New Orleans, the Sazerac Coffee House, began serving him to his clientele and found an incredible success. Thus, in 1869, Thomas H. Handy bought the bar, corrected the formula of the house cocktail by replacing the brandy with the rye and bought the rights of the Peychaud's Bitter.
Finally, the Company. Handy continued his acquisitions until he bought some small spirits brands that he enclosed under the name of Sazerac Company.
Buffalo Trace On the banks of the Kentucky River, on the route of the buffalo migration to the west, today stands the most awarded distillery in the world. That's where Buffalo Trace is born, where it is distilled, aged and bottled. We use wheat, rye and malted barley from Kentucky and Indiana.
Aging lasts at least 8 years in new oak barrels. Benchmark Called McAffee's Benchmark in honor of the McAffee brothers who in 1773 decided to stay in Kentucky, in what would later become Leestown, site of the Buffalo Trace Distillery. Aged 4 years in new oak barrels, this bourbon lends itself to being enjoyed alone or mixed.
Eagle Rare Single Barrel Aged for no less than 10 years in unique barrels. It covers the upper end of the Sazerac portfolio.
Distillates have different alcoholpercentages. So, we have defined a parameter allowing you to better understand and compare different prices. This parameter is calculated by dividing the bottle price by the alcohol content. The alcohol content (or strength) is the amount of pure alcohol (ethanol) contained in the distillate.
This parameter indicates the price of a single 4cl dosage of distillate. It is calculated by dividing the price of the bottle by its quantity (expressed in cl), then multiplying by the centilitres of the recommended single dose, as average in cocktail recipes.
