Bulleit Rye (700 ml)

The Bulleit name traces to Augustus Bulleit, who distilled a high-rye bourbon in Louisville in the 1830s before disappearing on a supply run in 1860 — a gap that left the recipe dormant for over a century until Tom Bulleit revived it in 1987. The Rye expression pushes that spice philosophy further, built on a 95% rye, 5% malted barley mash bill — one of the highest rye percentages in mainstream American whiskey production. Distilled in Kentucky and aged in new charred American white oak barrels, the spirit develops its character in the temperature-swung warehouses of the Bluegrass region, where hot summers and cold winters force repeated expansion and contraction into the wood, accelerating extraction of vanillin and spice compounds. Bottled at 45% ABV without chill-filtration, the whiskey retains its full complement of fatty acids and congeners. What separates this expression from the crowded rye category is the near-maximal rye grain ratio, which suppresses corn sweetness entirely and amplifies dill, caraway, and black pepper character that most blended ryes dilute. Drink now through indefinite cellaring — rye whiskey does not deteriorate in sealed bottle.