Bulleit Bourbon
An article about Bulleit Bourbon
Overview[edit | edit source]
Bulleit Bourbon is a brand of Kentucky straight bourbon whiskey produced at the Bulleit Distilling Company in Shelbyville, Kentucky. Known for its high rye content, Bulleit Bourbon has gained popularity for its bold, spicy character and smooth finish. The brand was founded by Tom Bulleit in 1987, inspired by a family recipe dating back to the 19th century.
History[edit | edit source]
The origins of Bulleit Bourbon trace back to the 1830s when Augustus Bulleit, a tavern keeper in Louisville, Kentucky, began producing small batches of bourbon. His unique recipe, which included a high proportion of rye, set the foundation for what would become Bulleit Bourbon. The brand was revived by his great-great-grandson, Tom Bulleit, in the late 20th century.
Production[edit | edit source]
Bulleit Bourbon is distilled and aged at the Bulleit Distilling Company. The bourbon is made from a mash bill of 68% corn, 28% rye, and 4% malted barley. This high rye content gives Bulleit its distinctive spicy flavor profile. The whiskey is aged in charred American oak barrels for a minimum of six years, which contributes to its deep amber color and complex taste.
Flavor Profile[edit | edit source]
Bulleit Bourbon is renowned for its bold and spicy flavor, with notes of vanilla, oak, and dried fruit. The high rye content imparts a peppery kick, while the aging process adds layers of caramel and toffee. The finish is smooth and clean, making it a versatile choice for sipping neat or in cocktails.
Cocktails[edit | edit source]
Bulleit Bourbon is a popular choice for classic bourbon cocktails such as the Old Fashioned, Manhattan, and Mint Julep. Its robust flavor stands up well in mixed drinks, providing a rich and satisfying base.
Awards and Recognition[edit | edit source]
Bulleit Bourbon has received numerous awards and accolades for its quality and taste. It is frequently recognized in spirits competitions and by whiskey enthusiasts around the world.
Related pages[edit | edit source]
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