Just posted my 100th Scotch review, and thought that I should get all the upgrading out of the way, so here’s my 10th Bourbon review.
My last dram in the UK, and of course, it’s a Bourbon. See my earlier rant about finding things in Canada for why.
Also it is time for me to slow down a little bit. I may have foie gras my own liver, and that is, in theory, a bad idea. Especially since every European high brow is looking at me and holding a cracker now.
Bulleit Bourbon is well known for it’s high rye count (28% of the mash bill). The other portions are 68% corn and 4% malted barely. It’s aged for at least 6 years, which used to be pretty lengthy (by Bourbon standards). This one is made in Kentucky, as opposed to the Rye, which is made in Indiana.
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