Bulleit...Rye?

[CorvallisCracker]

It is "aged and matured between 4 and 7 years."

Cable company: "Will someone be home between 8 am and 5 pm?"

More information on Tom Fischer and his bourbon blog can be found here.

Thanks for the link, Ben.

The blonde on the left appears to have painted-on pants.

[kickert]

t is "aged and matured between 4 and 7 years."

Cable company: "Will someone be home between 8 am and 5 pm?"

I am just impressed that they aged it AND matured it. So many big companies skimp on the second part.

[callmeox]

We all underatand that age and maturity are different beasts.

[craigthom]

According to LDI's Web site their only regular rye is 95% rye and 5% malted barley, so I think it's safe to assume that's where they are getting their juice.

The question, then, is if have arranged to do custom aging with LDI (which I think they are perfectly happy to do), or if they are just selecting barrels and having it bottled. Does it make sense to have it transfered to used cooperage for further aging?

Maybe this is why Templeton is having problems keeping up with demand. I assume Diageo is buying in much higher volume.

I need to find out in LDI does tours. I left Ghent, Kentucky, around one this afternoon. I could have run up there.

[CaptainQ]

Wow... thanks for the innovative insights... how would we have ever figured this out if you hadn't posted a link to your blog?







More information on Tom Fischer and his bourbon blog can be found here.

Ben, you owe me a new keyboard!

[kickert]

Ben, you owe me a new keyboard!

So was it the bourbon spewed out the nose onto sensitive electronics, or, as your smiley suggests, the pounding of your fists in hysteria?

[CorvallisCracker]

I love this place on Fridays.

[callmeox]

According to LDI's Web site their only regular rye is 95% rye and 5% malted barley, so I think it's safe to assume that's where they are getting their juice.

The label in the COLA entry for the product says Lawrenceburg, IN so this has been established.

[jburlowski]

We all underatand that age and maturity are different beasts.

See also the typical eighteen year old human.

[biskuit]

Ah, finally found the Bulleit Rye thread. Picked a bottle up last week, interesting stuff. It doesn't strike me as that similar to the Templeton rye, but who knows. This makes for a nice sipper, but I'm really surprised at the lack of typical rye character given the 95% rye mash on this. Very curious to hear others' opinion.

More thoughts in a side by side comparison w Rittenhouse BIB and Russell's Reserve 6yo - http://www.thirstysouth.com/2011/03/01/three-fine-ryes/ - and Bourbonblog posted their tasting note too - http://www.bourbonblog.com/blog/2011...hiskey-review/