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1792 Small Batch Bourbon
Whiskey
1792 Small Batch Bourbon
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This Bundle Contains
Seagrass highlights the grassy oceanside notes we love in rye and the opulence and spice of finishing barrels. It's a blend of American and Canadian rye whiskeys, with each ingredient meticulously sourced and finished separately in Martinique Rhum Agricole casks, apricot brandy casks, and Madeira barrels. With each bottling, there are proof variations.
Product Type | Whiskey |
Style | Rye |
ABV | 59.56% |
Country | United States |
Region | Kentucky |
2 oz. | Barrell Seagrass |
1 oz. | Freshly Squeezed Lemon juice |
3/4 oz. | Pistachio Syrup* |
1 | Egg White |
3 drops | Orange Flower Water |
Garnish: | Lemon Zest and Ground Pistachios |
1 | Run a lemon wedge around the rim of a chilled coupe glass, then press glass rim into lemon zest and ground pistachios. Set prepared glass aside. |
2 | Add the seagrass, lemon juice, pistachio syrup*, egg white, and orange flower water to a cocktail tin without ice. |
3 | Shake vigorously for at least one minute (this technique is called a “dry shake,” and it helps drinks with egg white achieve a creamy texture). |
4 | Add several cubes of ice, then shake again until chilled. Strain into prepared glass. *Pistachio Syrup: Add 300 grams of unsalted, shelled pistachios to 2 ½ cups of room temperature water and soak for one hour. Pulse pistachio and liquid in a blender or food processor for three seconds, then soak in the refrigerator overnight, stirring occasionally. Using a fine mesh strainer or cheesecloth, strain and press all liquid out of the mixture. Warm the pistachio liquid in a saucepan to just below a boil. Turn off heat and whisk in 2 cups of granulated white sugar until completely dissolved. Allow the mixture to cool to room temperature and store in the refrigerator for up to one month. |
Seagrass highlights the grassy oceanside notes we love in rye and the opulence and spice of finishing barrels. It's a blend of American and Canadian rye whiskeys, with each ingredient meticulously sourced and finished separately in Martinique Rhum Agricole casks, apricot brandy casks, and Madeira barrels. With each bottling, there are proof variations.
Product Type | Whiskey |
Style | Rye |
ABV | 59.56% |
Country | United States |
Region | Kentucky |
2 oz. | Barrell Seagrass |
1 oz. | Freshly Squeezed Lemon juice |
3/4 oz. | Pistachio Syrup* |
1 | Egg White |
3 drops | Orange Flower Water |
Garnish: | Lemon Zest and Ground Pistachios |
1 | Run a lemon wedge around the rim of a chilled coupe glass, then press glass rim into lemon zest and ground pistachios. Set prepared glass aside. |
2 | Add the seagrass, lemon juice, pistachio syrup*, egg white, and orange flower water to a cocktail tin without ice. |
3 | Shake vigorously for at least one minute (this technique is called a “dry shake,” and it helps drinks with egg white achieve a creamy texture). |
4 | Add several cubes of ice, then shake again until chilled. Strain into prepared glass. *Pistachio Syrup: Add 300 grams of unsalted, shelled pistachios to 2 ½ cups of room temperature water and soak for one hour. Pulse pistachio and liquid in a blender or food processor for three seconds, then soak in the refrigerator overnight, stirring occasionally. Using a fine mesh strainer or cheesecloth, strain and press all liquid out of the mixture. Warm the pistachio liquid in a saucepan to just below a boil. Turn off heat and whisk in 2 cups of granulated white sugar until completely dissolved. Allow the mixture to cool to room temperature and store in the refrigerator for up to one month. |
WARNING: Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. For more information go to: www.P65Warnings.ca.gov/alcohol