Bulleit Rye
Bulleit Rye is a high-rye whiskey with a serious backbone — 95% rye grain, with just a little malted barley to round it out. If Bulleit's bourbon is the crowd-pleaser, the rye is the one bartenders reach for when they want spice and structure.
The style is bold and dry, aged in charred new American oak. That very high rye content gives it a peppery, herbal character that stands up brilliantly in cocktails without getting lost behind the other ingredients.
The nose leads with cinnamon and clove, then dried fruit, a little mint and vanilla oak. The palate is crisp and spicy — rye pepper, cardamom, more dried-fruit sweetness and a firm oak spine. At 45% it's got real drive; a drop of water calms the spice if you're sipping. The finish is long, dry and peppery.
The rye every home bar should have. It makes the best Manhattan for the money.
How to Serve
Neat with a drop of water, or — better yet — in a Manhattan or a Sazerac, where its spice really sings.
Where to Drink It
The American Bar at The Savoy for a benchmark Manhattan. Black Rock in Shoreditch. Scarfes Bar at the Rosewood.
Food Pairings
Great with smoked or peppery food — pastrami, charcuterie, a peppercorn steak.
