Rock and Rye
Originally found in bars of the late 1800's rock sugar was added to the harsh young rye whiskeys of the day to make them more palatable, hence Rock and Rye. For over a century the recipe evolved as other fruits and spices were added and removed as they fell in and out of favour. Today, we’ve revived this bar room staple with our recipe that we feel is damn near perfect. Sun dried citrus fruits from California, spices from around the orient, all rounded out with a touch of sweetness from rock sugar. It’s like Christmas in a glass, fresh from the oven baking, all with the bracing warmth and nuanced flavours of your favourite whiskey.