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Drink Review: Bulleit Bourbon

Packaged in an old-style bottle, Bulleit bourbon has developed a loyal following in the decade or so since its arrival on UK shores. The high rye content (around 30%) gives this a spicy kick.

Bulleit Bourbon Whiskey Review:

First off, this is not a smooth whiskey, but one that is positively aromatic. Don’t be put off by the ‘unflavoured’ bottle! The aroma has a great jolt of flavour, with ginger, cut grass, spice, fruit and oak. Definitely present is the oak that we come to expect in whiskey. It smells to me that it is mixed. The nose is beautiful! The note that stands for me is one of grilled meat, and I can imagine the meat to be ribs, or grilled chicken. Taste This is noticeably more viscous than I can recall bourbon to be. The flavour is spicy, almost like the ginger and oak of the nose. It doesn’t have the sweetness that I imagine to be present in a smooth bourbon, which I think is good. Even though it has a distinctive bitterness in the tail, it is not too sharp or bitter, which is good, as in my books the less bitter the better. This bourbon is a good mixer. In my first swig I am greeted with a fresh taste of cedar and oak, the unmistakable scent of bourbon and the additional taste of maybe black pepper? What a cocktail! As the swallow moves down, I am greeted with a sourness of note and the spicy flavours pop again. Its a wet but not an unpleasant swallow, and if you’ve never tried bourbon, it would be a fantastic place to start. Four or five sips is just enough, after that I became a bit ill (had I been blindfolded I likely wouldn’t have noticed).

This is noticeably more viscous than I can recall bourbon to be. The flavour is spicy, almost like the ginger and oak of the nose. It doesn’t have the sweetness that I imagine to be present in a smooth bourbon, which I think is good. Even though it has a distinctive bitterness in the tail, it is not too sharp or bitter, which is good, as in my books the less bitter the better. This bourbon is a good mixer. In my first swig I am greeted with a fresh taste of cedar and oak, the unmistakable scent of bourbon and the additional taste of maybe black pepper? What a cocktail! As the swallow moves down, I am greeted with a sourness of note and the spicy flavours pop again. Its a wet but not an unpleasant swallow, and if you’ve never tried bourbon, it would be a fantastic place to start. Four or five sips is just enough, after that I became a bit ill (had I been blindfolded I likely wouldn’t have noticed). 7

I have to give this a 7. I drank it neat and it is a beautiful mix of spice, lemon, oak and perhaps even a little something like red fruit but this could be wishful thinking. Overall a bit pricey for me, but I can see its appeal. I love the custom bottle, I will probably use the bourbon barrel to store food in.

Bulleit Bourbon Whiskey Review:

I would make people aware that this isn’t a “smooth” whiskey, but it doesn’t have a bad burn either. The bottle is small, so if you are looking for just a few shots, then I wouldn’t buy it.

Bulleit Bourbon Whiskey is surprisingly sophisticated and smooth, especially when matched with heavier dishes.

Bulleit Bourbon Whiskey is undoubtedly one of the best selling products of American whiskey. It is reasonably priced and available in a range of flavours.

Bulleit Bourbon Whiskey Review

Bulleit Bourbon was distilled at the Barton 1792 Distillery in Bardstown, Kentucky and then put into a custom bottle. The owners of the Distillery, Barton 1792, hope to bring this to the UK in the near future.

Bulleit Bourbon is kind of a combination of Old Grand Dad and Old Crow. This makes it one of the best selling whiskies in the US, along with Jim Bean and Knob Creek.

The final flavouring and colouring of the spirit was added by the master distiller from the W.L. Weller Distillery, Joseph L. Barrett, to create the recognizable flavour of American whiskey for the Bulleit Bourbon. He added sugar, water, and a maize-derived additive containing enzymes to the Bourbon to help it keep for a period of time. These were also essential to getting it to be the smooth, colorless, and flavourless spirit it becomes.

Written by Mark Adams

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