For the second Rye-on-Rye X release, we drew inspiration from the famous New Orleans cocktail, the Sazerac. The official recipe is composed of rye whiskey, absinthe or Herbsaint, a sugar cube and bitters all garnished with a lemon peel. To translate this classic cocktail into a beer, we brewed batches of the base rye beer that received spice additions mimicking bitters as well as lemon peel during the boil. The resulting wort was fermented with our house Scottish ale yeast before being aged in freshly emptied Templeton Rye barrels.