June 1st, 2011
Today we have Sous Chef Travis Childers guest blogging about his recent adventure at a Bulleit Bourbon event!
Most recently I had the extreme pleasure of lunching with Tom Bulleit of Bulleit Bourbon. Tom was kind enough to come up here to the Emerald City to show off his latest wares; namely, the new Bulleit Rye Whiskey. While his bourbon was already known for its higher-than-average rye content, his latest tipple goes all out, with a mash bill of 95% rye and 5% malted barley. I could go on about all the numbers, but this is one libation that can definitely speak for itself.
Among most bourbon brands you can find some subtle differences, yet many more similarities. Rye whiskeys on the other hand are as unique as snowflakes … delicious, spicy snowflakes. For many years bourbon was king, but with the return of the craft bartender and a renewed respect for the complexities of the cocktail, rye whiskeys are enjoying a renaissance. The new Bulleit Rye is bound to find itself leading the pack in no time.
Indeed, Malt Advocate Magazine describes it as “Bold enough for cocktails. Mature enough to drink neat (or on the rocks).” When Tom was asked how he personally thinks his whiskeys should be served his response was “Drink it how you like it [...] Dad and I drank it on the rocks, Mom liked to add a little water, and my aunt, a catholic nun, always drank it straight.” – Travis