Seagrass highlights the grassy oceanside notes we love in rye and the opulence and spice of finishing barrels. It is 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.
A basket brimming with tropical and orchard fruits lies at the heart of this juicy whiskey, with prominent tones of ripe apricot from the brandy casks. The tropical notes are kept in check by a broad array of spicy and herbaceous rye aromas and complemented by the delicate florals of grassy, Martinique rhum. With a splash of water, the oxidized Madeira notes emerge, candying the fruit and bringing out an earthiness on the palate.
Appearance: A pale tawny with straw highlights.
Nose: High concentrations of bright, fruity esters lend a perfume-like character to the aroma. Honeydew melon and plum sit alongside a slice of ripe apricot resting out in the sun. The underlying rye is revealed by a sea-like salinity, tarragon, and elderflower.
Palate: Sweet and juicy, Seagrass opens on pear, lychee, and white grapefruit. Classic rye flavors of cinnamon, rosemary, fennel seed, and rosehip aren’t far behind. Unctuous texture and sandy tannin are complemented by a delicate astringency so common to Canadian whiskeys.
Finish: Fresh and clean, but the persistent tannin and astringency focus the powerful burst of camphor, chalk dust, and scorched earth.
With a few drops of spring water
Despite bright notes of passionfruit and geranium, the nose settles down considerably. The fresh notes are now candied -- papaya, orange peel, and ginger. Liege waffle and beef tallow lay a rich foundation. The palate grows creamier, displaying french vanilla ice cream, pawpaw, and orris root.
Cocktail Suggestion: Seagrass Trinidad Sour
Think Angostura bitters are nothing but a garnish? Think again. The Trinidad Sour, a modern classic attributed to bartender Giuseppe Gonzalez, flips the script on Angostura, featuring the bitters as a main ingredient. The classic recipe calls for a whopping 1.5 ounces of Angostura and just half an ounce of rye whiskey, along with orgeat and fresh lemon juice. Sounds weird, but it’s delicious.
Mixologist and Barrell Craft Spirits Single Barrel Program Manager and Assistant Blender Nic Christiansen tinkered with the original proportions to highlight the grassy, maritime notes of Barrell Seagrass, which features rye whiskey finished in rum, madeira, and apricot brandy barrels. But Angostura still shares centre stage, layering in that unmistakably warming, spicy, herbal bitterness as a perfect counterpoint to Seagrass’ tropical verve.
● 1 oz Barrell Seagrass
● 1 oz Angostura bitters
● 1 oz orgeat
● ¾ oz fresh lemon juice
Add all ingredients to a cocktail tin. Add ice, and shake vigorously for about 10 seconds.