Has there ever been a moment when you've been sipping Bulleit Bourbon and wanted it to have even more rye? Well you're in luck, they now have their own Rye whiskey! Bulleit Rye is made with a mashbill of 95% rye and 5% malted barley and is produced in small batches. An absolutely stunning rye that won a Double Gold medal at the San Francisco World Spirits Competition in 2013.
Big heaps of cherries and vanilla, with subtle notes of leather and tobacco.
Rather hot at first, the spices coming to the forefront. This is followed by peaches, more cherries and a little bit of orange zest.
A smoky finish, carried by cinnamon, allspice and a hint of sweeties.
The Bulleit distillery sure know their way around a rye whiskey.
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Spicy! More complex than the bourbon and without the (in my opinion) sickly corn-syrup note. Has a long warming finish and a subtle oatiness which is very moreish and not too dry, lovely! As with any whisky the first couple glasses will lack roundness - I assume anybody stating it to be "harsh" hasn't left it in the glass long enough/given it a good swirl. Go buy it!
I gave it 5 stars, the bottle I bought was only 27.00 + tax, and it is very easy sipping stuff. I was very surprised, stuff this cheap is usually not so nice. I'll readily admit I'm not a greatly experienced expert, but this stuff has a ton of character, it even has what I call "sharpness", lol, it has a strong character/flavor but perfectly rides the line below what I'd call "harsh". I'm not very good at review descriptions but the guy who did the "Master of Malt" description here really nailed it. Cherry, vanilla, leather, tobacco, peach spice, and so on like he said. I see guys giving it a lower rating and they probably have had better I guess, but for the money this stuff is outstanding. I'm used to paying much more for a bourbon/scotch/tequila that is this great served just plain neat.
First, I've been drinking whisk(e)y since my teens, which is a very long time. I've always connected with it, for some reason, in many of its forms - bourbon, scotch, Irish pot still, blended...you got it. But I never tried rye, and I'm not sure why not. This is my first one and I am bowled over. I haven't been this excited about a whiskey in over 13 years, when I had some Pappy van Winkle for the first (and only) time at Christmas party. Trying it straight, I defintiely get the cherries and spice. I've always taken the spice note, when reading about rye whsikeys, as code for 'hot' or 'burning' (the same way that 'cozy' denotes small in estate agent ads). But it's not in this case - it literally means a clove/cinnamon/allspice note but without the heat. In fact, this is one of the smoothest, most enjoyable whisk(e)ys I have had to date, sampled neat. In a cocktail, it makes a mean Old Fashioned. I wish I had more to report on the cocktail front, but I haven't been able to get away from its use in an old fashioned. So serious points awarded to this whiskey. Super surprised by it in fact. It definitely shares a common ancestor with Bourbon (think Elijah Craig 12, for instance). But it doesn't have as much bite going down and seems more balanced in terms of sweet/spicy notes. I read a review of a Rye whiskey once that said something like the person would never go back to bourbon. I get why now.
Sweet apple, vanilla custard, old book, sweet caramelized sugars, tobacco, cologne, spicy toast. Pretty nice, thin compared to the Nikka Coffey Grain Whiskey I had an hour ago. Whistle Pig is better but this is still nice.
If you have the extra $$ I'd go with the Knob Creek, but this is my second choice for a Rye Old Fashioned. 2 tsp simple syrup, couple dashes of bitters, light stir, lemon zest (pinch it to release the oils), the biggest ice cubes you can find, and then 2 oz. of Rye. I'm never going back to bourbon.
