THL: What is it?
Bulleit Rye Whiskey is a small batch, straight rye whiskey with a base that is 95 percent rye and 5 percent malted barley.
THL: Why should you try it?
Rye Whiskey has seen a resurgence in popularity in recent years, but Tom Bulleit (the great-great grandson of Bulleit founder Augustus Bulleit) began tinkering with his recipe 7 years ago, long before every hip cocktail bar had at least one rye whiskey cocktail on the menu.
His labor paid off, resulting in one of the most sought after spirits on the market, praised by bartenders and spirit critics alike. Bulleit has been distilling bourbon for over 150 years, and Bulleit Frontier Bourbon Whiskey has a very high rye content (28%), so it wasn’t much of a stretch to kick it up a few notches for Bulleit Rye. Over the past few decades, the American palette has grown fond of the sweetness of bourbon, and we started to stray from our strong heritage of cocktails made with high quality American rye whiskey. While bourbon will always hold a special place in our heart, rye whiskey is back with a vengeance.
THL: Who makes it?
Tom Bulleit (the great-great grandson of Bulleit founder Augustus Bulleit) began tinkering with his recipe 7 years ago, right about the time that rye whiskey got its groove back.
THL: What does it taste like?
Bulleit Rye Whiskey tastes like how you would imagine Don Draper smells. Hints of tobacco, with sweet, warm spicy cinnamon flavors.
THL: How should you drink it?
Whiles New Orleans natives may be partial to their Sazerac brand of rye, Bulleit Rye may make them reconsider.
1-1/2 ounces Bulleit Rye Whiskey
1/2 ounce Herbsaint Liqueur
3 dashes Peychaud’s Bitters
1 sugar cube OR 1 tsp superfine sugar
Garnish 1 lemon peel
Chill a short tumbler by filling with ice. In a mixing glass muddle the sugar cube or fine sugar with the Peychaud’s bitters. Fill with ice, and add whiskey. Holding the back of the spoon to the wall of the glass, stir gently for 30 seconds. Discard ice from tumbler and rinse glass with Herbsaint by slowly turning the glass and coating the walls with the liqueur. Discard the Herbsaint and strain cocktail mixture into the chilled tumbler. Garnish with the lemon peel. Serve.