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We all know how popular whiskey was back in the day. Most saloons sold it, but it wasn’t aged. It probably wasn’t smooth. So bartenders started cutting it with rock candy syrup.

They called it Rock & Rye.

It was God. Damn. Genius.

They started selling this stuff at pharmacies in the 1800’s.  It was a cordial hailed as a cure all — for bad days, good days… you get the idea. The Hochstadter’s brand and recipe was the most prized during the heyday of Rock & Rye.

And in 2010, 3rd generation distiller and creator of St. Germain, Rob Cooper reintroduced Hochstadter’s age old recipe with a new twist.

And now this whiskey is union made. Bottled by the hardworking members of the local 1. They don’t cut corners -- no shortcuts -- only using the best ingredients to make one hell of a bottled and canned old-fashioned!

May 1806

Upstate New York newspaper, The Balance & Columbian Repository, officially defines the word “cocktail” as “comprised of spirit of any kind, sugar, water, and bitters.”

1850s

Saloons begin serving rye whiskey with a side of rock candy, allowing patrons the ability to sweeten to taste, calling it “rock & rye.” Beloved by all, the pairing quickly becomes considered as a cure for hard times, and is even sold in pharmacies to treat throat and respiratory ailments.

1870-1880

Bartenders, bewitched by the new liqueurs available to them, begin creating elaborate and unique cocktails spiked with absinthe, curacao, maraschino, and other potions. This leads to a revolt by cocktail purists, calling for an “Old-Fashioned” cocktail of whiskey, sugar, water and bitters.

1884

Hochstadter’s Rock & Rye, a soon-to-be favorite, is created in New York City by S. Hochstadter’s and Charles Jacquin.

1934

Post-prohibition, Hochstadter’s and Jacquin’s merge into Charles Jacquin et Cie Inc., run by president Maurice Cooper (the grandfather of late founder and third generation distiller Rob Cooper).

2006

Rob Cooper founds Cooper Spirits and launches St. Germain, an elderflower liqueur, heralded as one of the most influential cocktail components of the last decade by the New York Times.

2008

On the heels of St. Germain’s successful launch, Rob Cooper resurrects Hochstadter's Rock & Rye brand from his family archives and debuts Slow & Low, a bottled version of a classic Rock & Rye Old-Fashioned.

July 2011

Slow & Low Rock & Rye Old-Fashioned makes its debut at the Tales of the Cocktail conference in New Orleans, attracting attention among cocktail

and spirits industry leaders.

Aug 2016

After 4 years of research and development, Hochstadter’s Slow & Low Rock & Rye is the first to market in the 100ml can, with the release of their ready-to-drink double Old-Fashioned.