Editor’s Note: This whiskey was provided to us as a review sample by the party behind it. This in no way, per our editorial policies, influenced the final outcome of this review. It should also be noted that by clicking the buy link in this review our site receives a small referral payment which helps to support, but not influence, our editorial and other costs.
Bulleit was founded in 1987 in Kentucky. Since then they have grown with the industry into a rather formidable producer. Bulleit, was acquired by the Diageo brand in 2013 after purchasing the Seagram Co. wine-and-spirit portfolio for a whopping $8.15 Billion.
Bulleit whiskey has a “bourbon history” as fun as any out there. Founded in the 1830’s by a tavern keeper who mysteriously disappears on a trip to Louisiana, to the great-great-grandson leaving his law career to restart the family business. Even their slogan, “frontier whiskey,” evokes images of individualism and outlaw identity. Although in recent years, 2019 specifically, the brand has intentionally distanced itself from Thomas Bulleit for allegations of abuse.
This bottle, Bulleit Rye, was first introduced by the brand in 2011. Although Bulleit does distill their own bourbon at their Lebanon, Kentucky and Shelbyville, Kentucky facilities, their rye is sourced through MGP. MGP’s standard mash bill is a “high rye” of 95% rye grain.
I’ve said it before, I think there is no shame in sourcing your whiskey. So long as you’re transparent. One of my favorite whiskeys is Lock Stock and Barrel 13. A blended 100% rye. It wasn’t a demonstration of a master distiller, it was the artistry of a master blender. Sometimes the skill of blenders can be overshadowed by the fact they aren’t using their own spirit. I can climb off my soapbox, but before I do, I advocate all drinkers to try and appreciate the liquid, not necessarily its origin.
This whiskey, the Bulleit “95” Rye, is regarded as a serviceable whiskey. You’ve seen this, no doubt, at the backbar of a local watering hole. There is, or was, a 12-year-old version released back in 2019. What I am most curious about is what the master blender is doing with this sourced whiskey. How do you distinguish yourself with the same rye whiskey that so many others are using. What do you see that others are missing, or is this all just marketing? With that we turn to the glass.
Tasting Notes: Bulleit ’95’ Rye
Vital Stats: 95% rye. No age statement. SRP $30.00
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Appearance: straw with orange hew
Nose: light without being irritating. The nose is of soft kiwi fruit, a touch of spearmint, and whiffs of oak. There is something a little chemically about it, but it’s hard to pick out.
Taste: nice kick right at the front of the sip. A not too powerful, but an uneven pop of flavor. The mouthfeel is watery overall, and this doesn’t change as the sip progresses. There is oak and char as the body of this profile. There is something reminiscent of cherries and pie crust, but nothing overly robust or offensive. There is some rye spice, but it’s muted. The finish is short and disperses quickly over the tongue. The finish is smooth with a decent punch right in the gut.
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