Bulleit bourbon has become quite a mainstay in the market, and for good reason. It has a unique ratio of corn to rye in the mash bill that gives it a little more spice for a bourbon while maintaining a smooth finish. While the Bulleit family’s distilling history goes back an impressive 150 years — at least according to their marketing — its bourbon recipe hasn’t always stayed the same. Whatever it was before, I’m quite happy with the recipe they have now. Grab a bottle and pour away.
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