I was given a bottle of Bulliet Kentucky Bourbon for my birthday recently. Your opinion?
11.12.10 at 2:01 pm
porky1
Old Overholt or GTFO!
Seriously, I want to try one or two of these but money’s tight…
11.12.10 at 5:24 pm
Slothrop
I like Bulliett ok. It’s a wheated bourbon (little or no rye in the mashbill), which I generally like. Other wheateds would be Makers Mark and WL Weller.
11.12.10 at 5:27 pm
Slothrop
@Porky1: Some of these aren’t too expensive. The MM 46 is very reasonable, and I can find the Ardbegs at $50 or so here and there. But yeah, these are bottles to receive from other people.
11.12.10 at 5:38 pm
Thalan
@Slothrop Those are my three regulars. Best quality for the money in my book.
11.12.10 at 6:02 pm
Slothrop
@Thalan: MM, Weller 7 y/o, and Bulleitt? All good buys. The Weller 7 is especially so in many places at around $15/750mL. Two more great bourbon that are sometimes bargains are Old Forester Signature 100 proof and Elijah Craig 12 y/o. I’ve seen both for under $20 which is a steal.
11.14.10 at 7:42 pm
heya
Bulleit Bourbon, not Bulliet Bourbon, contains the highest amount of rye for a whiskey that isn’t considered a ‘rye’ whiskey, around 37%. It is what gives it it’s distinct flavor.
11.14.10 at 8:27 pm
Chareth Cutestory
*looks morosely at plastic bottle of Evan Williams on nightstand*
11.15.10 at 11:43 am
Mr Bungle
The Manhattan Rye from Tuthilltown is fantastic. I was in a Lower East Side bar, Spitzer’s to be exact when I saw the little bottle sitting on top shelf. Decided I liked the bottle and the price point wasnt bad at all. So I gave it a shot. It was wonderful. So good in fact that I took a trip to the distillery one day and found out that they sell their whiskey by the barrel. Now THAT is an awesome present. A barrel of whiskey.
The distillery is something out of Dukes of Hazzard. Just a barn. You expect Uncle Jesse to walk out and put a of shine in the General Lee. But still, highly recommended if you live in the area.
11.15.10 at 1:07 pm
Deux Deux Deux
George Dickel approves.
11.15.10 at 2:25 pm
Principlebeian
Um, did you bother doing any serious research before writing this article?
Maker’s 46 is the exact same mashbill with the exact same charring in the barrel. At the age of maturity (around 6 years for Maker’s), certain barrels are blended then put back in regular charred barrels fitted with toasted french oak staves inside. It ages another 6-8 weeks, then bottled.
The Van Winkle line uses no rye in their mashbill.
You mention not liking highland sctoches, but you love Oban. Which is in the West Highlands.
11.15.10 at 2:34 pm
Aeyo's Cot
My survivalist compound is still at war with Monsanto and the corn lobby so it’s Alberta Premium/Alberta Springs for the foreseeable future. Raw and young, never a bad thing.
11.15.10 at 2:40 pm
Principlebeian
So, let’s sum up.
Two entries you got plain wrong.
Two recommendations you haven’t tasted.
One flippant comment about not being able to appreciate one of the world’s most revered Whisky producing regions.
One nod to a favorite associated with said region.
Hmm. Maybe you should ask for a Mulligan and/or have Ufford rewrite this post.
Cheers.
11.15.10 at 5:41 pm
preacher
1, 5 & 6. yeah. (and Evan Williams 10 yr old Single Barrel).
11.15.10 at 10:01 pm
michelle07
I got one of the Tuthilltown’s baby bourbons last weekend and it was really lovely but geeez louise that’s a tiny bottle. It looks so sad half full on the counter.
11.16.10 at 5:09 am
Slothrop
@Heya and Principlebeian: Thanks for the schooling. On Bulleit, I was going on my tasting notes, not their website, and I felt like it was wheated, but yeah, should have done my research there.
I consider Oban a Lowland malt, not a Highland, and my research on Makers 46 told me it was a different recipe–Bill Samuels’ email to be specific–but I could be wrong on both. I will do further research.
I know Julian Van Winkle doesn’t use rye in his bourbons; I mentioned his Family Reserve RYE.
All that said, y’all make fair points and I should have done better. Mea culpa and thanks.
11.17.10 at 6:09 pm
soy spartacus
The tuthilltown white dog is really interesting. like a smooth kerosene. Also, re: interesting white whiskeys, check out Koval:
they’re doing some really interesting stuff. he doesn’t mix grains so his rye is all rye and his millet is all millet (and the only time I’ve had something licorice-tasting that wasn’t offensive – in fact – it was quite nice)
also, for something really unique, this guy is great and literally unlike anything else out there:
![[Uproxx Logo]](http://cdn.uproxx.com/wp-content/themes/ur_v3/images/uproxx_logo_2011.gif){kind=logo}
![[avatar]](http://p.uproxxcdn.com/global/images/default-avatar.jpg){kind=avatar}
I was given a bottle of Bulliet Kentucky Bourbon for my birthday recently. Your opinion?
Old Overholt or GTFO!
Seriously, I want to try one or two of these but money’s tight…
I like Bulliett ok. It’s a wheated bourbon (little or no rye in the mashbill), which I generally like. Other wheateds would be Makers Mark and WL Weller.
@Porky1: Some of these aren’t too expensive. The MM 46 is very reasonable, and I can find the Ardbegs at $50 or so here and there. But yeah, these are bottles to receive from other people.
@Slothrop Those are my three regulars. Best quality for the money in my book.
@Thalan: MM, Weller 7 y/o, and Bulleitt? All good buys. The Weller 7 is especially so in many places at around $15/750mL. Two more great bourbon that are sometimes bargains are Old Forester Signature 100 proof and Elijah Craig 12 y/o. I’ve seen both for under $20 which is a steal.
Bulleit Bourbon, not Bulliet Bourbon, contains the highest amount of rye for a whiskey that isn’t considered a ‘rye’ whiskey, around 37%. It is what gives it it’s distinct flavor.
*looks morosely at plastic bottle of Evan Williams on nightstand*
The Manhattan Rye from Tuthilltown is fantastic. I was in a Lower East Side bar, Spitzer’s to be exact when I saw the little bottle sitting on top shelf. Decided I liked the bottle and the price point wasnt bad at all. So I gave it a shot. It was wonderful. So good in fact that I took a trip to the distillery one day and found out that they sell their whiskey by the barrel. Now THAT is an awesome present. A barrel of whiskey.
The distillery is something out of Dukes of Hazzard. Just a barn. You expect Uncle Jesse to walk out and put a of shine in the General Lee. But still, highly recommended if you live in the area.
George Dickel approves.
Um, did you bother doing any serious research before writing this article?
Maker’s 46 is the exact same mashbill with the exact same charring in the barrel. At the age of maturity (around 6 years for Maker’s), certain barrels are blended then put back in regular charred barrels fitted with toasted french oak staves inside. It ages another 6-8 weeks, then bottled.
The Van Winkle line uses no rye in their mashbill.
You mention not liking highland sctoches, but you love Oban. Which is in the West Highlands.
My survivalist compound is still at war with Monsanto and the corn lobby so it’s Alberta Premium/Alberta Springs for the foreseeable future. Raw and young, never a bad thing.
So, let’s sum up.
Two entries you got plain wrong.
Two recommendations you haven’t tasted.
One flippant comment about not being able to appreciate one of the world’s most revered Whisky producing regions.
One nod to a favorite associated with said region.
Hmm. Maybe you should ask for a Mulligan and/or have Ufford rewrite this post.
Cheers.
1, 5 & 6. yeah. (and Evan Williams 10 yr old Single Barrel).
I got one of the Tuthilltown’s baby bourbons last weekend and it was really lovely but geeez louise that’s a tiny bottle. It looks so sad half full on the counter.
@Heya and Principlebeian: Thanks for the schooling. On Bulleit, I was going on my tasting notes, not their website, and I felt like it was wheated, but yeah, should have done my research there.
I consider Oban a Lowland malt, not a Highland, and my research on Makers 46 told me it was a different recipe–Bill Samuels’ email to be specific–but I could be wrong on both. I will do further research.
I know Julian Van Winkle doesn’t use rye in his bourbons; I mentioned his Family Reserve RYE.
All that said, y’all make fair points and I should have done better. Mea culpa and thanks.
The tuthilltown white dog is really interesting. like a smooth kerosene. Also, re: interesting white whiskeys, check out Koval:
[www.koval-distillery.com]
they’re doing some really interesting stuff. he doesn’t mix grains so his rye is all rye and his millet is all millet (and the only time I’ve had something licorice-tasting that wasn’t offensive – in fact – it was quite nice)
also, for something really unique, this guy is great and literally unlike anything else out there:
[www.greatlakesdistillery.com]
thanks for the tip on the supernova. looks expensive but might be worth it…