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Bulleit's marketing blah blah starts like many other companies' spiel:
Inspired by his (Tom Bulleit's) great-great-grandfather Augustus Bulleit, who made a high-rye whiskey between 1830-1860
Yadda yadda yadda. How convenient that Four Roses seemed to have found ol' Gus' secret recipe and was willing to sell some barrels to Bulleit/Seagram's/Diageo to bottle under the Bulleit brand name. The rumour on the internet (and the internet never lies) is that Augustus Bulleit's recipe would actually be considered a rye whiskey today, since it was comprised of about 2/3 rye grain.
I've had Bulleit many times but I've never really properly assessed it. A friend left a bottle here after our New Year's Eve party, and while I've used it mostly for cocktails (Whiskey Sour and Old Fashioned) I've done 3 focused tastings to see what's going on.
Two tastings were neat from a Glencairn and one was from a Libbey Bourbon Glass
- Nose: cinnamon, peaches, floral vanilla, brown sugar, nutmeg
- Palate: light bodied (I'd even use the 's' word here), sour cherry candies, barrel char, buttered corn on the cob
- Finish: medium length, rye spice (cinnamon and nutmeg), oak char, a touch of summer flowers
I was surprised that there were no significant differences in my notes from the Glencairn and from the Libbey glass. The aromas were slightly stronger from a Glencairn, but it wasn't a wildly different experience.
Bulleit is a good bourbon. This one isn't great, but there's nothing off or out of place either. It's really good in a cocktail, if that's your thing, and it won't break the bank either. I don't think I'll purchase a replacement bottle since Wild Turkey 101 is about the same price and that one is more my style.