April Dowd photoThe flask-style bottle is eye-catching, the flavor of the amber liquid inside palate-catching, and it's all based on a 175-year-old family history and recipe, according to Hollis Bulleit, daughter of company head Tom Bulleit and the current-generation family rep I recently spoke with at Whisky Fest 2008 in Manhattan.
• Bulleit Bourbon
The recipe for this small-batch premium bourbon calls for 28% rye, slightly higher than many competitors', which adds to the dryness and spiciness in both nose and taste, as do the proprietary yeasts and grains. (The company has its own "grain division.")
The final 90 proof expression is the result of at least six years' aging and the usual maturation in charred white oak barrels, but mingles several different distillates. It is pleasantly smoky, with distinct underlying notes of honey and vanilla and a long, clean finish.
Retails in the $25-$35 range.
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