Bulleit Bourbon (700 ml)

Bulleit Bourbon traces its recipe to Augustus Bulleit, who distilled a high-rye whiskey along the Louisville–New Orleans frontier in the 1830s before disappearing in 1860 — a gap of over a century before Tom Bulleit revived the formula commercially in 1987. That deliberate archaeological act is the brand's founding premise, not marketing mythology.

Produced in Lawrenceburg, Kentucky, the whiskey draws on the region's iron-free limestone-filtered water, which strips harsh mineral compounds that would otherwise interfere with fermentation. The mash bill of 68% corn, 28% rye, and 4% malted barley is unusually rye-forward for a mainstream Kentucky bourbon, pushing the grain character toward dry spice rather than sweetness.

Aged in new charred American white oak barrels — the legal requirement for straight bourbon — at the Stitzel-Weller and Four Roses facilities, the spirit enters the barrel at no more than 125 proof and is bottled at 45% ABV (90 proof), above the 80-proof floor, preserving more barrel-derived character. No chill filtration is disclosed.

The elevated rye fraction is the defining departure from the sweeter, corn-dominant bourbons that dominate the category at this price point.