Bulleit Distilling Company tells BourbonBlog.com that they will release a new Bulleit Rye Whiskey with national distribution on March 1st, 2011 at a suggested retail price of $27.99 for 750ml bottle. It has been referred to as “Bulleit 95 Rye” and reads as such on the label. We confirmed this information with Tom Bulleit this morning.
Bulleit Rye is a Straight Rye Whiskey, offering a 95% Rye Mash Whiskey and 5% Malted Barley, which makes it among the highest ryes available in the market. It is aged and matured between 4 and 7 years, bottled at 90 proof, 45% (ABV) and is produced in Lawrenceburg, Indiana.
BourbonBlog.com will bring you our review of Bulleit Rye very soon and we are told initially that the flavors have a a smooth entry, bolstered by sweet tones of maple and oak. The finishes is long, satiny, woody / resiny, light toffee with no burn in the throat; the dried fruit elements come back, adding flair.
Bulleit Distilling Company also gaves us a recipe they call the “Bulleit Perfect Manhattan” below…
1 Maraschino Cherry
3/4 oz Bulleit Rye
1/4 oz Dry Vermouth
1/2 oz Sweet Vermouth
Dash of Stirrings Blood Orange Bitters:
In a shaker, combine Bulleit Rye, Dry Vermouth, and Sweet Vermouth. Shake and pour over an ice-filled mixing glass. Add dash of bitters and garnish with a Maraschino cherry.
Just picked some up and looking forward to trying it amongst a lineup of ryes tomorrow. A bit surprised their recommended Manhattan recipe calls for equal parts vermouth (dry and sweet) and rye, they should let the rye shine a bit more!
Notes are live now, did a side by side with the Rittenhouse BIB and the Russell’s Reserve 6yo ryes: http://www.thirstysouth.com/2011/03/01/three-fine-ryes/
And now I’m even more surprised on their cocktail recipe, if anything, I’d go with a higher ration of Bulleit 95 to vermouth (2.5 to 1 maybe?)
this stuff is real smooth and light in taste i compare it to RI’ and it is dead on the best I’ve the best in a long time. I like it straight no ice. thank for making such a good product you can drink anytime.
That is one of the worst Manhattan recipes ever created.
Take out the dry vermouth add a splash of ” quality “absinthe and instead the bright red cherry use a quality cherry “maybe put slit in a really dark juice fresh one” and garnish with a orange twist use the oils frome the and make shore the sweet vermouth is refrigerated kept it spoils really ez by the quality is every thing y waste an amazing rye whiskey with cheap products