I am at a loss where the Bulleit spirits are distilled. One source states the The Stizel-Weller distillery in Louisville, Kentucky, others state the Four Roses distillery in Lawrenceburg, Kentucky. The truth may be a little of both, and the bourbon may come from one distillery, while the rye comes from the other, but what I did gather, is that the owners have built their own distillery in Shelbyville, Kentucky, and that this is to be the new home of the different Bulleit products we will see in the next years. Inspired by the whiskey pioneered by Augustus Bulleit over 150 years ago, they use a mashbill of 68% corn, 28% rye and 4% malted barley, along with special strains of yeast and pure Kentucky limestone filtered water, aged for at least six years to create this bourbon.
45% abv, €32
Nose: cereal grain, rye, sweet, vanilla pods, marshmallows, salted butter, butter scotch, citrus, oranges, nuts, walnuts, a touch of oak
Palate: cereals, ryebread, sweet, fresh vanilla pods, honey, citrus fruit, oranges, spice, nutmeg, cinnamon, tobacco leaves
Finish: medium long, smooth, citrus, orange-zest, spice, nutmeg, fresh mint, only hints of oak
Conclusion: Well, well, well… This is not even that bad for a Diageo branded whisky, eh?
What?! So, am I saying Diageo whiskies are generally not that good? No. I am a lover of Clynelish, Lagavulin and Mortlach whiskies, just to name a few Scotch Diageo whiskies I am getting know better than my liver deserves, but in general the consensus is that the large scaled produced whiskies are incomparable to ‘craft’ whiskies anymore. A discussion I am glad to have face to face, over a dram of this or any other whisk(e)y (or more for good comparisons). This bourbon is a good example of what large brands can put together, sourced from factory-distilleries or distilled in small batches from a tiny garage-distillery. It is a fine dram, very enjoyable and not ‘harsh’ as many bourbons can be. For the price, I just might get me a bottle, maybe sooner than later.