Bulleit Bourbon

Another Bourbon to try was purchased this week on my latest wine and spirits run.  I picked up a bottle of Bulleit that my blogging buddy, Banu, mentioned in a comment to one of my posts.  She writes a fabulous blog about food and cooking that I love to read.  It also turns out that we both love Bourbon.  I find it an extremely satisfying thing to have after a big dinner, or a great drink to warm up with on these cold nights during the long New England winters.  Last night, I poured myself a nice tumbler full and enjoyed it in bed while doing a little reading with covers pulled up and a snuggie!  I wish my beautiful, but old and drafty, apartment building held heat better.

Bulleit has a story that goes back around 200 years.  It was initially produced by someone who disappeared without a trace and later revived a hundred and fifty or so years later by a surviving grandson.  It has a higher percentage of rye than a typical Bourbon does, but still maintains the minimum corn mash quota for Bourbon - at least 51%.  That extra amount of rye gives it a spicy and zesty backbone that a lot of other Bourbons don't have.

I like it for its bold aromas and mouthful of flavor.  It has plenty of warm toasty notes on the back end that still make it smooth and warming balancing out all of that fire and spice at the beginning.  I'd venture to say that it's one of the more complex Bourbons I've had and I think the quality backs up its slightly higher price making it a justifiable indulgence.  It was a very satisfying way to unwind after a long service at work on one of the biggest days of the year.