Drew Mayville, Master Blender for the Sazerac Company, shared insights into American whiskey production and his extensive career during a recent visit. The Sazerac Company is a major U.S. beverage conglomerate, overseeing a diverse portfolio that includes bourbons such as Buffalo Trace and Eagle Rare, as well as Sazerac Rye whiskey, Paddy Irish whiskies, and Paul John Indian single malts.

Mayville, who has been with Sazerac for 23 years and has nearly five decades of experience in the industry, explained that the term “blender” is less commonly used in the American whiskey sector. In the United States, whiskey professionals often prefer the titles “tasters” or use terms like “marrying” or “mingling” barrels rather than “blending,” due in part to the negative connotations associated with the word “blend,” which is sometimes linked to lower-quality products.

Despite the terminology, Mayville emphasized that blending remains fundamental to the craft. Whiskey production involves combining barrels from various parts of a distillery’s inventory to achieve a consistent flavor profile. His background began at Seagram’s, then known for pioneering whisky blending, where he honed his skills in mixing different spirit expressions.

Reflecting on his time at Sazerac, Mayville noted that when he started, he was the sole master blender, responsible for diverse products including bourbons, ryes, rums, and Irish whiskies. Over time, the company expanded its team to include specialists for particular categories. One notable achievement in his career was the creation of Buffalo Trace Bourbon Cream nearly two decades ago, a product he developed from concept through packaging and marketing, which went on to become a top seller in Sazerac’s gift shop.

Mayville also highlighted the historical significance of the Sazerac cocktail, regarded as one of America’s first cocktails and symbolically linked to the city of New Orleans, where Sazerac House commemorates the cocktail’s heritage. He attributed the resurgence of American bourbon and whiskey in recent decades to a shifting consumer preference from vodka toward more complex, aged spirits, leading to increased appreciation for whiskeys’ nuanced flavor profiles.

On the subject of rye whiskey, Mayville acknowledged the challenges in introducing the category to new consumers, due to its distinctive spicy character and comparatively limited recognition. He described Sazerac Rye as a well-balanced product combining the sweetness of corn with the spiciness of rye grain, resulting in a candied fruitiness alongside a spicy kick. He emphasized rye’s versatility in cocktails, where its spice can cut through sweeter mixers, offering drinkers a different experience.

Now focused on ambassadorial roles and training, Mayville expressed satisfaction in witnessing consumer enthusiasm for American whiskeys and sharing his knowledge with both enthusiasts and newcomers. He described the ongoing excitement he draws from engaging with fans of the spirit and continuing to promote the complexity and heritage of American whiskey.