Inspired by the original 19th century recipes, Hochstadter’s “Slow & Low” Rock & Rye is created by macerating six year old straight rye whiskey with lemon, grapefruit and orange peels, pure rock candy, honey and a touch of horehound. Rock & Rye can be traced back to the saloons of early America, where barkeeps would pour a shot of rye and let the customers add their own rock candy – creating a drink similar to the Old Fashioned. The effects of the new concoction were so immediate and powerful that by the mid 19th Century, the Rock & Rye migrated from the bar to the pharmacy. As a pharmaceutical drink, it was used to snuff coughs, colds, sore throats, bronchitis, asthma, pneumonia, consumption, sniffles, grippes and chills, diseases of the throat, chest and lungs. Later, as the public reacquired a taste for it and began drinking it for pleasure again, it became an American standard, prepared and bottled by distillers and bootleggers alike as it migrated back from the pharmacy to the bar.