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Posts Tagged ‘Bulleit’

Review: Bulleit Bourbon 10 Year Old

Posted by Arctic Wolf on April 7, 2017

old-fashioned-bulleit-sam_3058Bulleit Bourbon is produced at the Four Roses Distillery in Lawrenceburg, Kentucky. The brand traces its heritage back to 1830 when tavern keeper Augustus Bulleit (after a few experimental trials) created the brand and began to market it locally and eventually to areas outside of Kentucky.

My sample bottle of Bulleit Bourbon 10 Year Old Frontier Whiskey was bottled at 45.6% alcohol by volume and is the standard bottle sold in North America. According to the Bulleit Bourbon website, the spirit is produced from a rye heavy mash with of course corn as well as malted barley (68% corn, 28% rye, 4% malted barley). The whiskey was blended from selected stocks which were aged for a minimum of 10 years in new white American oak barrels.

Here is a link to my full review:

Review: Bulleit Bourbon 10 Year Old

“… I taste rough burlap and leather, dry alfalfa hay, tobacco, and woody cedar and oak. There is light menthol-like coolness which helps the palate deal with the whiskey’s dryness but only a very light impression of caramel sweetness …”

Please enjoy my review. Chimo!

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Posted in American Whiskey, Whisk(e)y, Whisk(e)y Review | Tagged: , , , , , | Comments Off on Review: Bulleit Bourbon 10 Year Old

Review: Bulleit Small Batch 95 Rye Whiskey

Posted by Arctic Wolf on April 30, 2016

Bulleit RyeBulleit Small Batch 95 Rye Frontier Whiskey (bottled as Bulleit Frontier Rye Whisky in Canada) is bottled at 45% alcohol by volume and (according to the Bulleit  website) the spirit is a straight whiskey produced from a heavy rye mashbill (95 % rye) which also contains a small amount of malted barley (5 %). The whiskey carries no age statement, however based upon my tastings I would estimate the age of the spirit to be in the range of 5 years old with some of the whiskey possibly older, and some of the whiskey possibly younger.

Here is a link to my full review:

Review: Bulleit Small Batch 95 Rye Whiskey

“… Dusty dry grain and honeycomb are evident. There is a sense of fresh tobacco with some light baking spices (vanilla, ginger and cinnamon) and maple syrup. As the glass sits, woody oak smells build, some bittersweet chocolate drifts into the air and more rye grain and rye spice well up into the breezes …”

Please enjoy the review.

Chimo!

 

Posted in American Whiskey, Whisk(e)y, Whisk(e)y Review | Tagged: , , , | 4 Comments »

Cocktail Hour: the Blinker

Posted by Arctic Wolf on April 29, 2016

I happened upon the Blinker Cocktail when I was researching rye whiskey based cocktails to add to my repertoire. A good resource for this research is a website called the Internet Cocktail Database (Cocktaildb) which is run by Ted Haigh (AKA Dr. Cocktail) link here, and that is where I found the Blinker. As a bit of history, the cocktail can be traced back to the 1930s where it is found in Patrick Gavin Duffy’s 1934 bartending guide, The Official Mixer’s Manual (thanks to Imbibe Magazine for that tidbit of information). Whether Pat Duffy created the recipe himself or drew upon other sources is unknown to me, although it should be pointed out that the Blinker is at its heart a ‘sour’ recipe, and thus it is probably one of many such recipes to have evolved from the simple sour recipes of the late 1800s.

Blinker SAM_2558This particular serving (the Blinker) mixes Rye Whiskey with Grapefruit Juice and uses Grenadine rather than Sugar Syrup as its sweetener. On his website Ted Haigh has a variation he created which substitutes Raspberry Syrup for grenadine, and after trying it, I can vouch for the fact that Ted’s variation is much tastier than the original. 

I would however, like to offer a slightly different tweak, a variation upon the variation if you will. My initial idea was to use Cranberry Syrup rather than Raspberry Syrup. I am not sure why I thought of cranberry syrup, I think that it was a vague notion that cranberry syrup would give the serving a tart earthiness which might be quite appealing. It turned out that cranberry syrup didn’t give me quite the flavour I wanted, so modified my idea and decided to use Cran/Raspberry Syrup instead. This was much better, and thought I would share this idea for the Blinker Cocktail with my readers.

Blinker Cocktail

2 oz Bulleit 95 Rye Whiskey
1 oz Grapefruit Juice (fresh squeezed)
1/3 oz Cran-Raspberry Syrup (see recipe here)
Ice
Lemon Peel

Add the first four ingredients into a cocktail shaker with ice
Shake until the outside of the shaker begins to frost
Strain into a chilled cocktail glass
Garnish with a twist of lemon peel (optional)

Please Enjoy Responsibly!

If  you are interested in more of my original cocktail recipes, please click this link (Cocktails and Recipes) for more of my mixed drink recipes!

Note: My review of Bulleit 95 Rye Frontier Whiskey publishes tomorrow.

Chimo!

Posted in Cocktails & Recipes | Tagged: , , , | Comments Off on Cocktail Hour: the Blinker

Review: Bulleit Rye Frontier Whiskey

Posted by Arctic Wolf on May 1, 2015

Bulleit Rue SAM_1513

Bulleit traces its heritage back to 1830 when tavern keeper Augustus Bulleit (after a few experimental trials) created his Bulleit Bourbon and began to market his whiskey both locally and then later to areas outside of Kentucky. As misfortune would have it, Augustus Bulleit disappeared while transporting some barrels of his bourbon to New Orleans, and the brand disappeared for over 100 years. In 1987, Tom Bulleit revived the brand which bears his great-great grandfather’s name. (Today the brand is owned by the Diageo Conglomerate who market the product throughout North America and into Europe.)

Bulleit Rye Frontier Whiskey is bottled at 45% alcohol by volume and (according to the Bulleit  website) the spirit is a straight whiskey produced from a heavy rye mashbill (95 % rye) which also contains a small amount of malted barley (5 %). The whiskey carries no age statement, however based upon my tastings I would estimate the age of the spirit to be in the range of 5 years old with some of the whiskey possibly older, and some of the whiskey possibly younger.

Here is a link to my full review:

Review: Bulleit Rye Frontier Whiskey

“… full of sappy new wood smells of both oak and cedar with accents of fresh rye bread. Dusty dry grain and honeycomb are is evident as well. There is a sense of fresh tobacco and some light baking spices (vanilla, ginger and cinnamon) and maple syrup as well. As the glass sits, the woody oak builds, some bittersweet chocolate reaches up and more rye and rye spice well up into the breezes …”

Please enjoy my review!

Posted in American Whiskey, Whisk(e)y, Whisk(e)y Review | Tagged: , , , , , | 2 Comments »

 
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