Thomas H. Handy Sazerac Rye: This is the Sazerac rye straight from the barrel with no added water or filtration, named for the 19th century New Orleans bartender credited with changing the base spirit of the Sazerac cocktail from Cognac to rye. This year’s batch was distilled in the spring of 2010 and napped on the 4th, 5th and 7th floors of BT warehouses I, K and M. At 126.2 proof this needs some help to open up, perhaps more so than usual. It’s much more tart than in the past couple of years, getting the sides of the mouth salivating with flavors of apricot and lemon. A tight fistful of spice gets tossed in with some cocoa. It mellows out in the glass, though, especially with a big ice cube.