New Bulleit?

[ratcheer]

Rye whiskey and high-rye bourbon tend to be more complex than low-rye bourbon or no-rye bourbon. Some people never get accustomed to it which is fine but at its best it is the height of the straight whiskey art.

Gary

Well, I love Old Grand Dad (especially the 114-proof version), which is also supposedly a high rye recipe. So, I don't think high rye is the reason why I don't like Bulleit.

Tim

[Virus_Of_Life]

I have a bootle of Bulleit (80 proof) and there's "aged for not a drop less than 6 years" statement on a label attached to the neck of the bottle. I read this on their website, too. It's not my favourite (as a beginner, yet), but I don't hate it, either.

This confirmed my thoughts that maybe the export version of Bulleieieit has been dropped to 80 proof. Don't take this wrong, but with all the export only bottlings that those of us here in the U.S. have to do without it is nice to see something that maybe isn't better when shipped OUTSIDE the great U.S. of A.. There are many export only's I'd love to try, EW 15yr comes to mind and the list could go on...

All that aside, I have only experience Bul.... once and was not impressed and seem to be one of the few who dislikes the bottle, can you tell I don't remember or care to remember how to spell it?

I WILL buy a bottle one of these days and give it many opportunites to impress me as I never let a first, or even second impression be the final opinion. :grin: I think we all owe that to the bourbon world...

[Gillman]

Tim, of course each of us has likes and dislikes within a given category. Each bourbon is to some degree different, eg Basil Hayden, Baker's and OG (except sometimes OG 86) are high-rye tasting whiskeys and I haven't warmed to them. I am simply saying rye in whiskey has certain attributes that in general some people never come to terms with. Eg when Bill Samuels Sr. devised the wheated recipe (or his version) for Maker's Mark, I believe he did not like the tang that comes from rye in small grains. Unless present in small quantities (eg the spec for Old Charter) it puts many people off. This does not mean that people who like a given rye-recipe bourbon or rye whiskey will like all examples of the category. (There is probably a math or logical formula to express this, I invite the more math-oriented to suggest it).

Gary

[Ambernecter]

I wouldn't be too sure about that. I don't think Jimmy Russell was any too happy to see his signature bourbon reduced to 90 proof, but it still happened. Evidently even the Master Distillers have no clout with the "suits".

Joe :usflag:

That is a true and alarming example right there!

[Ambernecter]

I really didn't know that Baker's was a high rye whiskey - I know it's a cracking drink.

You learn something new every time you logg onto this forum!

[Gillman]

That has been my understanding.

Gary