A blend of rye, corn, malted barley, and a special yeast — these are the key ingredients of Bulleit. The original recipe consisted of two-thirds rye and one-third corn, which classified it as a rye whiskey rather than a bourbon. The flavor is enhanced by the limestone spring water from Kentucky. Bulleit contains a high amount of rye, giving it a bold and spicy character. Bulleit whiskey was very popular until the fateful day in 1860. On that day, Augustus Bulleit left home to deliver an order to New Orleans but never returned. The man disappeared without a trace, and no one knows exactly what happened. The Bulleit bourbon recipe was forgotten for many years.

In the 1980s, Thomas E. Bulleit Jr. rediscovered his great-great-grandfather’s bourbon recipe. He believed it was his duty to honor the family legacy and restart whiskey production. He made this idea a reality in 1987 by taking a bold step: quitting his successful career as a lawyer to launch his journey as a whiskey maker at the revived Bulleit distillery. Following family tradition, Bulleit whiskey is still distilled today using the same methods. The bourbon still contains a high amount of rye, but its recipe has been modernized to include 68% corn, 28% rye, and 4% malted barley. However, charred oak barrels are still used in production, imparting a smoky flavor to the bourbon.

Bulleit Bourbons

• Bulleit Bourbon

Its high rye content gives the product an especially dry and clean taste. The finish offers subtle notes of vanilla, honey, and a touch of pear.

• Bulleit Rye

Bulleit Rye is always characterized by a high rye content — 95% rye and 5% malted barley. Bulleit began producing rye whiskey in 2011, made in small batches, and it is one of the highest quality rye whiskeys in the world. It features a spicy and refined oak aroma, dominated by vanilla, honey, and spice.

• Bulleit 10 Years Old

An American bourbon whiskey aged in oak barrels. The oak barrels give the drink a smooth flavor with notes of vanilla and dried fruit. It has a rich aroma reminiscent of toasted oak and tastes of caramel and dried fruit.