Welcome to the Straightbourbon.com Forums.
Page 3 of 3 FirstFirst 123
Results 21 to 25 of 25

Thread: Bulliet Rye

  1. #21
    Enthusiast
    Join Date
    Nov 1999
    Location
    Chicago
    Posts
    413

    Re: Bulliet Rye

    Quote Originally Posted by cowdery View Post
    I talked to Larry Ebersol (not sure about spelling) at KBF. Larry is the former Master Distiller at LDI and he gave me some of the history of the 95% rye. It began as a standard 51% rye, then became 80/20, with the 20 being rye malt. When rye malt became too expensive they went to 95/5, still rye malt, then for cost switched the malt to barley. Seagrams liked the result so much they tried to make it in Gimli, Manitoba, but a crucial strain of bacteria, native to Indiana, wouldn't survive there.

    I'm presuming that the 95% rye/5% barley is the mash that Jim Murray used to wax so poetic about, while lamenting that it was unavailable to the public as a straight.

    I went by Foremost on Lincoln Ave and bought the bourbon and the rye. I like both immensely, but with the rye having this peculiar rye/barley mash, I noticed a marked similarity to Irish pure pot still - incidentally, another whiskey form that Murray loves. Both have the menthol note in common.

    I would dearly love to try a whiskey mashed from unmalted and malted rye.

  2. #22
    Bourbonian of the Year 2002 and Guru
    Join Date
    Sep 1999
    Location
    Chicago
    Posts
    12,393

    Re: Bulliet Rye

    The upcoming Woodford MC release is whiskey mashed from unmalted and malted rye.

    When less than 10% malt is used, I assume supplemental enzymes are used.

  3. #23
    Connoisseur
    Join Date
    Jan 2010
    Posts
    916

    Re: Bulliet Rye

    It has been my experience that even 5 percent will work without adding enzymes. Since whiskey mash does not boil the malt enzymes are not killed off, and still work during the ferment.

  4. #24
    Virtuoso
    Join Date
    Aug 2008
    Location
    Tallahassee
    Posts
    1,342

    Re: Bulliet Rye

    I would dearly love to try a whiskey mashed from unmalted and malted rye.
    Not sure but isn't the newest High West un-aged product that very thing?

  5. #25
    Bourbonian of the Year 2002 and Guru
    Join Date
    Sep 1999
    Location
    Chicago
    Posts
    12,393

    Re: Bulliet Rye

    Quote Originally Posted by tmckenzie View Post
    It has been my experience that even 5 percent will work without adding enzymes. Since whiskey mash does not boil the malt enzymes are not killed off, and still work during the ferment.
    Does more malt, say 10%, achieve fuller conversion, faster conversion, or no effect?

 

 

Similar Threads

  1. Bulliet Bourbon
    By adirondack in forum New to Straightbourbon
    Replies: 21
    Last Post: 09-02-2007, 20:54
  2. Bulliet Bourbon
    By MarkB in forum General Bourbon Discussion
    Replies: 5
    Last Post: 04-05-2004, 11:28
  3. Do I like Bulliet?
    By rccoulter in forum General Bourbon Discussion
    Replies: 2
    Last Post: 11-19-2003, 11:57

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
Back to top