Pechaud’s bitters were finally available again so it was time to find out what type of whiskey works best in a sazerac. After following the recipe with rye and bourbon the final decision was…..
They each tasted excellent.
So I made another batch and tried them side by side and still the winner was elusive. After the third round I forgot what I was trying to decide in the first place. The sweetness of the bourbon gave the drink an excellent finish. The grain flavor of the rye gave the drink an excellent beginning. Perhaps I need to combine the two whiskeys next to see if I can achieve the trifecta of tastiness.