Bulleit Bourbon Whiskey

Bulleit is the high-rye bourbon that taught a generation of bartenders what rye does to a Manhattan — two-thirds corn, one-third rye, in the frontier-style bottle. Tom Bulleit revived his great-great-grandfather Augustus Bulleit's 1830s recipe in 1987, first contract-distilled at what's now Buffalo Trace, and sold it to Seagram in 1997; Diageo has owned it since 2000 and opened Bulleit's own Shelbyville, Kentucky distillery in 2017, though much of what's on shelves was distilled at Four Roses under the old Seagram contract. The mash bill is 68% corn, 28% rye, and 4% malted barley — one of the highest rye contents in a mainstream bourbon — aged at least four years, typically around six, in new charred oak and bottled at 90 proof. Bourbon Culture, tasting it against Buffalo Trace, found honeyed sweetness with fresh-cut apple, citrus, apricot, and cherry, licorice from the rye, then honey, vanilla, cinnamon, oak, and leather with anise and clove hinting at the high-rye character underneath, and a short-to-moderate finish. Honest note: it's a big-volume, cocktail-first bourbon — drier and spicier than the Beam and Buffalo Trace flagships, which is why bartenders reach for it and sweet-tooth drinkers don't. For a Manhattan, an Old Fashioned that bites, a Boulevardier, or a highball, it's the frontier whiskey. Two-thirds corn, one-third rye.

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