First Impressions
Tom Bulleit revived a frontier whiskey recipe in 1987 — the key distinction being an unusually high rye content: 68% corn, 28% rye, 4% malted barley. Where most bourbons use 8-15% rye, Bulleit nearly doubles that, creating a bold, spicy character. Now part of Diageo.
Tasting
The nose is gentle spice with sweet oak and vanilla. On the palate at 45%, sweet vanilla and caramel give way to rye spice, maple, and nutmeg. The finish is long, dry, and satiny with toffee.
The Verdict
Bulleit earns a 7 — the high-rye mashbill creates a spicy kick that sets it apart. A bartender's favourite for Old Fashioneds and Manhattans. At £26, the frontier bourbon that brought rye spice to the mainstream.
