Bulleit Bourbon 10 yo is nothing but tasty from the first shot.
Who doesn’t love a great mystery story, right? Well, back in 1860, Tom Bulleit’s great-great-great granddad Augustus Bulleit was escorting a shipment of Bourbon from his distillery-farm in Kentucky down to New Orleans for sale when … poof! Several dozen bull barrels of his signature high-rye Bourbon just up and vanished along with the man himself. Was it angry Native Americans? Common highwaymen pent on mischief? Thirsty pirates? No one knows!
Well, fast-forward to 1987 and young Tom Bulleit relaunched the family heritage—Bulleit Bourbon—with a high-rye mash bill and a ton of attitude. Today they make only three versions: Their signature Boubon, a full-on Rye, and their premium-aged 10 yo Bourbon.
Which brings us to today’s lesson in tasty awesomeness, Bulleit Broubon 10 yo. Now, the first thing you got to know is the mash bill. All of the Bourbons coming out of Bulleit Distillery Company are made from the same time-honored recipe: 68% corn, 28% rye, and 4% barley. There are no wheat or grain fillers, and every percentage point of that mix serves a specific purpose. The corn makes it sweet and savory, the rye adds some spice and body, and that dash of barley gooses the fermenting process just right.
Nothing else is needed, so nothing else is added.
Regular Bulleit Bourbon is aged at least six years, but is famously not “bottle until it’s ready.” But for their 10yo, those medium-char American white oak casks are left alone for a full decade and bottled at 45.6% ABV. Golly-Bob-Howdy Vern … them thar’s some good sipping whiskey if every there was any. Somewhere along the an ancient, hidden part of the Appalachian Trail the ghost of old Augustus is smiling wide.