Bulleit Bourbon traces its roots back to the 1830s, when founder Augustus Bulleit first produced the whiskey in Kentucky. After his untimely disappearance, production ceased, and the market was Bulleit-less until 1987, when great-great-grandson Tom Bulleit stepped in to revive the family legacy.
Bulleit Bourbon is distilled at Four Roses distillery and aged for at least six years, and it’s famous for its high rye content. While most bourbons contain just 10 to 12 percent rye grains, Bulleit Bourbon is comprised of 28 percent rye, which accounts for its bold and spicy character. Before bottling, the final 90 proof product is formulated by mingling two or three distillates to ensure consistency in taste and aroma.
NOSE: Flowery scents of violets and juniper, aromas of dried herbs, hay, dry cereal, wild flowers, mushrooms and spice.
PALATE: caramel, vanilla, honey and smoke. There’s a definite spicy bite, but coming from the rye grains, it’s complex and flavorful.
FINISH: Smooth and mellow, with traces of honey and baking spices.