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Bulleit Bourbon is a Kentucky straight bourbon whiskey whosehigh-rye content and iconic frontier inspired bottle is a favouriteamong bartenders and mixologists across the world.
Bulleit Bourbon is a Kentucky straight bourbon whiskey whose high-rye content and iconic frontier inspired bottle is a favourite among bartenders and mixologists across the world. When Tom Bulleit set out to make a bourbon unlike any other, he was inspired by a recipe created by his great-greatgrandfather Augustus Bulleit more than 175 years ago.
Crafted in small batches, using pure limestone-filtered water and charred American oak barrels for all of the colour and some of the flavour, Bulleit is especially high in rye content, giving it a bold, spicy character with a distinctively smooth, clean finish.
90 proof (45% ABV)
68% corn, 28% rye, 4% malted barley
Bulleit is award-winning, with both the exceptional liquid and the frontier inspired bottle having won multiple international spirits competitions:
2012, 2007, 2004 Gold Medals at the San Francisco World Spirits Competition.
Finalist and rated as extraordinary, ultimate recommendation with 95 points at the Ultimate Beverage Challenge 2012.
Gold medal and rated as exceptional by the Beverage Testing Institute in 2012 and 2008.
Bulleit Bourbon is listed as one of the Top 50 U.S. Spirits brands by Wine Enthusiast.
A twist on the trendy classic, combining Bulleit Bourbon with a hint of Smokey BBQ Sauce.
▪ 50 ml Bulleit Bourbon
▪ 10 ml Smokey BBQ Sauce
▪ 5 ml Sugar Syrup
▪ 3 Dashes Orange Bitters
▪ Orange Twist
Garnish: Dusted Smoked Paprika
Method: Stir all ingredients in mixing glass until perfect dilution. Strain over cubed ice.
The Pickleback started in 2006 at The Bushwick Country Club, in Brooklyn, by a bartender called Reggie Cunningham.
▪ 50 ml Bulleit Bourbon
▪ 50 ml Pickle Juice
Serve: A 5 cl shot glass of Bulleit Bourbon and another of pickled juice, matching shot glasses, taking alternate sips.
A nice tasty and original Bourbon from the States, but like most spirits --overpricedPublished 14 days ago by A. Radcliffe