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Bulleit 95 Rye

Battle of the Ryes: US vs. Canada

0 694

@talexanderReview by @talexander

15th Dec 2014


  • Nose
  • Taste
  • Finish
  • Balance
  • Overall

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Let's compare two proper ryes - an American (95% rye, 5% malted barley) and a Canadian (100% rye). Why? Well...why not? Let's start with the US: Bulleit Rye.

The colour is a medium, reddish gold. On the nose you immediately get honey, vanilla and rye spice (caraway). Very fruity with green apple and pear, but also quite floral. The peppery oak is bracing. Herbal with mint and sage. Buttered rye toast. A drop of water brightens everything up - more floral now. Very complex and alluring!

Mouthwatering on the palate - dark caramel, soft vanilla and hard spice. A terrific combination of fruit and spice. Baked apples, raspberries and lightly burnt toast with honey. As with the nose, the flavours are brighter with some water. Very well structured.

The finish features even deeper apples and pears, black pepper and oak. This is truly spectacular, there is no comparison between this and their bourbon. In fact, the branding is the only thing they have in common, as this rye is distilled in Lawrenceburg, Indiana (whereas I believe the bourbon is distilled at Four Roses). Bursting with character and complexity, this is a must have, and an excellent example of American rye whiskey at its finest. It will take a lot for the Canadian to beat this...

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Benancio commented

Bulleit 95 Rye also makes my Favorite Manhatan. 3 oz Bulleit Rye, 1 oz sweet vermouth, 3 drops bitters, shaken over ice, drained into a Martini glass, garnish with cherry.

Funny you mention LDI or now MGP, it use to be The Segrams distillery. Bulleit Rye is made at MGP in Lawrenceburg. Bulleit bourbon is made at Four Roses distillery. Jim Rutledge master distiller of Four Roses start his career at the Segrams distillery in Lawrenceburg.

9 years ago 0

talexander commented

@Benancio, you are right - your recipe made a great Manhattan (my only difference was I stirred, not shaken). I used the exact same recipe with the CC rye and it wasn't nearly as good. Thanks!

9 years ago 0

Benancio commented

@talexander, glad you liked it. Stirred or shaken as long as it's chilled and a little ice melts.

It's taken me a while to perfect it. A labor of love. A couple of hints:

3 drops of bitters Only, Not dashes as in some recipes.

Good Vermouth, doesn't have to be expensive just taste good on its own. I bought some expensive Vermouth, it tasted awful, made my Manhattan taste awful.

Don't forget the cherry.

Be careful a 3oz Bulleit Rye Manhattan goes down pretty easy and the second one even easier.

Enjoy. I have an Old Fashion recipe that's pretty dram good too, uses @Victor's Old Grand Dad 114 bourbon.

9 years ago 0

talexander commented

OK well I used 3 dashes of Angostura bitters, and I still loved it. And used Dolin vermouth, which is my preference. And I'm not careful, unfortunately. Thank you for your labour of love.

9 years ago 0

Astroke commented

Lot 40, case closed

8 years ago 0

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