Sazerac Master Blender Drew Mayville Made First Kuala Lumpur Visit

Drew Mayville, master blender for Sazerac Company, visited Kuala Lumpur for the first time, hosting two whiskey tasting sessions for consumers, media and hospitality professionals on 10 and 11 June 2026. The visit was organised by Single & Available Whisky, the Malaysian importer and distributor of Sazerac’s American whiskey brands.

Sazerac Company describes itself as one of the world’s largest distilled spirits companies, with a history spanning more than 400 years and ownership now in its fourth generation within the same family. The company’s portfolio includes more than 500 brands, among them Buffalo Trace Bourbon, Eagle Rare, Weller, The Last Drop Distillers, Fireball Cinnamon Whisky, Southern Comfort, Wheatley Vodka, Meyers’s Rum, White X Cognac, Sazerac de Forge Cognac and Paddy’s Irish Whiskey.

The company operates distilleries internationally, including Buffalo Trace Distillery in Kentucky; Domaine Sazerac de Segonzac in Cognac, France; Paul John Distillery in Goa, India; and Hawk’s Rock Distillery in County Sligo, Ireland, along with additional operations in New Orleans, Montréal, London, Cork and Sydney.

Mayville’s first session took place at Director’s Cut TTDI on 10 June 2026. The second was held on 11 June 2026 at Smith & Wollensky in Kuala Lumpur, followed by a cocktail guest shift led by Jason Wong, co-founder of Remedy Cocktail Bar.

The sessions focused on bourbon and rye whiskeys from Sazerac’s portfolio, including Buffalo Trace Bourbon, Eagle Rare 10 Year Old, 1792 Small Batch Bourbon and Sazerac Rye Whiskey.

Mayville has worked in the spirits industry for more than four decades. He spent years in Kentucky’s bourbon industry before joining Sazerac in 2004, according to the company. Since then, he has held responsibility for blending, whiskey maturation and quality assurance across Sazerac’s whiskey portfolio.

“I’ve heard wonderful things about Malaysia’s growing appreciation for fine whiskey, so I’m incredibly excited to finally visit Kuala Lumpur for the first time. It’s always rewarding to meet passionate whiskey enthusiasts around the world and share the craftsmanship, heritage, and stories behind the bourbons and rye whiskeys we produce at Sazerac.”
Drew Mayville

Shareen Yew, founder of Single & Available Whisky, said the visit gave local consumers direct access to someone who has shaped several well-known bourbon and rye labels.

“We are honoured to welcome Drew Mayville to Malaysia for the very first time,” Yew said. “His influence on some of the world’s most respected American whiskey brands is immense, and this visit gives Malaysian whiskey lovers a rare chance to learn directly from one of the industry’s greats. We’re excited to continue introducing award-winning American whiskies like Buffalo Trace, Eagle Rare, 1792, and Sazerac Rye to a growing audience here in Kuala Lumpur.”
Shareen Yew, founder of Single & Available Whisky

Buffalo Trace Bourbon, distilled and bottled at the Buffalo Trace Distillery in Kentucky, is made from corn, rye and barley malt and aged in new oak barrels. According to Sazerac’s product materials, the bourbon carries notes of vanilla, toffee, brown sugar, oak and dark fruit, with a finish the company describes as long and smooth. It is bottled at 40% alcohol by volume.

Eagle Rare 10 Year Old is aged a minimum of 10 years, per its age statement, and is also bottled at 45% ABV. Sazerac’s tasting notes describe aromas of toffee, orange peel, herbs, honey, leather and oak, with a palate of oaky, dry flavours including candied almonds and cocoa, finishing dry and lingering.

1792 Small Batch Bourbon, bottled at 46.85% ABV (93.7 proof), is made using what Sazerac describes as a “high rye” recipe. The company’s tasting notes describe a profile combining spice with caramel and vanilla.

Sazerac Rye Whiskey, bottled at 45% ABV, traces its name to the Sazerac Coffee House on Royal Street in New Orleans, where, according to the company, rye whiskey mixed with Peychaud’s Bitters gave rise to the drink known as the Sazerac — often cited as one of the earliest branded cocktails in the United States. Sazerac’s tasting notes describe aromas of clove, vanilla, anise and pepper, with a palate of spice and citrus and a finish carrying notes of liquorice.

Mayville’s visit reflected a broader shift underway in Malaysia’s drinking culture, where American whiskey categories such as bourbon and rye have moved from a niche interest among collectors to a more visible presence on cocktail menus and retail shelves. For years, Scotch single malts dominated conversations about “serious” whiskey in Malaysia, while bourbon and rye were often treated as mixers rather than sipping spirits in their own right. A direct engagement with the person responsible for blending decisions behind labels like Buffalo Trace and Eagle Rare gave local media and consumers a chance to hear firsthand how those flavour profiles are built, rather than relying solely on secondhand tasting notes or marketing copy.

For consumers, the practical value lay less in novelty and more in access to expertise that is rarely available locally. Understanding why a bourbon like 1792 uses a “high rye” mash bill, or why Eagle Rare’s age statement matters to its flavour development, could help drinkers make more informed choices at the bar or the retail counter — distinguishing, for instance, between a whiskey chosen for a cocktail base and one meant to be tasted neat.

Sazerac whiskies are available for purchase in Malaysia at Single and Available’s retail store at Bangsar Shopping Centre and at https://www.singleandavailable.com.my/