The deep, umami-like flavor of our Black Truffle Rye whiskey demands an equally robust companion as a mixer in this decadent rye cocktail. The Molasses Syrup is incredibly easy to make and last for up to six weeks when stored in a cool, dark place.

The Truffle Of My Rye
2 oz. Black Truffle Rye
1 oz. Molasses Syrup  (see below)
3 dashes Angostura Bitters
Ice

Shake all ingredients with ice and strain into a coupe glass.


Molasses Syrup:
1/2 cup  Molasses
1/2 cup water

Heat molasses and water in medium saucepan until molasses is fully dissolved. Cool syrup before using. Recipe courtesy Sonoma County Distilling Company.


About this whiskey:

This decadent combination of pure rye whiskey distilled in traditional copper pot stills over a direct-fire and aged in new, charred American oak barrels infused with French Périgord Black Truffles yields deep, umami-like notes of seaweed and damp earth from the truffles, coupled with vanilla, dried apricots and allspice from the rye grains.