From the Bulleit website: “A tavern keeper in 1830s Louisville, Kentucky, Augustus Bulleit was dedicated to a single goal: the creation of a bourbon unique in flavor. After experimenting with countless varieties in small-batch trials, he finally came upon a bourbon with the character he had long sought after.
One fateful day, while transporting his barrels of bourbon from Kentucky to New Orleans, Augustus Bulleit vanished. What happened is still unknown, and his creation nearly disappeared into history along with him.
To this day, Bulleit Bourbon is distilled and aged in small batches. High rye content gives it a bold, spicy character with a distinctively smooth, clean finish. Kentucky limestone-filtered water provides a foundation for the bourbon’s character, while charred American oak barrels lend a smoky backbone. Our aging philosophy is simple: we wait until our bourbon is ready.
As Bulleit enthusiasts know, rye has always been our cornerstone. In this tradition, we’re proud to present Bulleit Rye—a small batch, straight rye whiskey made from 95% rye and 5% malted barley. It’s a whiskey with unparalleled spice and complexity.”
This is a favorite rye of Stephen Winch, TD’s Whisky Editor. He says, “This is a beautifully fruit-forward whiskey with cherry, tobacco, and a touch of spice on the nose. The fruit notes are bright, with a soft mouthfeel. On the mid-palate the rye develops buttery notes with a sweet spice element.
And who can resist a cocktail called “Ryes Up.” It has a rebellion ring to it. Or, a morning toddy thing going for it.TD graphics had fun with the triptych images—three homophones, words that are spelled differently but pronounced the same way in English. From left to right: bullet (cross-section), bulleit rye whiskey, movie “Bullitt,” the movie, staring Steve McQueen.
“Ryes Up” Recipe
• 0.6 oz. Bulleit® Rye
• 0.25 oz. sweet vermouth
• 0.2 oz. elderflower liqueur
• 1 dash Angostura bitters
• 1 dash Peychaud’s bitters
• 0.25 oz. cognac
• Rocks glass or your favorite cocktail glass
• Stir all ingredients and strain into a glass.
• Garnish with a lemon twist.