The most striking thing about this is the lack of depth when compared to their amazing bourbon. I don’t find it nearly as flavorful or robust as their bourbon and I think there’s a reason for that… Bulleit didn’t actually make this one. Lawrenceburg Distillers Indiana (LDI) did. Now, that’s nothing new and it’s not something we’re unaccustomed to here on The Whiskey Jug, in fact some of my favorite whiskeys are blends of LDI whiskey. However, this one leaves me feeling a bit flat.
It’s not a bad rye by any means, but it’s just honestly not a fantastic rye. I feel like I have had it before and with the prevalence of LDI whiskey being bottled under different labels I probably have. All of that aside I have to say that while I would rather drink the Old Overholt straight (I rated them the same), I would rather use this as a cocktail mixer and make some high quality cocktails. The incredibly high amount of rye in the mash bill means that there is a more intense rye spice and that works very well in cocktails and keeps the rye flavor from being watered down and helps keep a fantastic flavor profile in the cocktail.
Overall I don’t really want to drink this one neat, but it’s incredible on the rocks or in a cocktail. Every cocktail I’ve made with it has been successful and had a very robust flavor profile to it thanks to the high rye content. In fact, the only rye I like making cocktails with more than it is the Rittenhouse 100 which continues to pack a punch when mixed due to it’s high alcohol content and it’s big burley flavor doesn’t water down very easily.
If you’ve had this not so unique dram put your thoughts and / or tasting notes in the comments below. I’d love to hear them.
Bulleit Rye Review
Distiller: Lawrenceburg Distillers Indiana (LDI) /Midwest Grain Products (MGP)
Mash: 95% rye 5% malted barley
Light caramel with slight orange accents
Astringent briny rye exudes from the bottle. Caramel, cinnamon, cloves, and a rather mild rye spice considering it’s 95% rye mash bill. A touch of creme brulee and red licorice.
I found the rye spice. It may have been oddly muted on the nose, but on the palate it comes roaring out. Cinnamon, cloves, honey, a light peppery pop, some buttery toffee and a smooth caramel underpinning. There is a hint of mint, but it’s not so much the flavor of mint as the sensation of mint.
A bit dry and rough around the edges it comes across a tad aggressive. There’s a lot of burn in this bottle.
Cloves and pepper fade to a slight grapeyness which fades to a woody rye spice that lingers.