Bulleit Rye Whiskey (Bulleit Rye) has a faint but dry herbal nose. Its aromas blend so well nothing really dominates. Like the nose the simple and few flavors are balanced. While it is found in most bars (probably as a mixer) it is hard for me to understand why this simple rye has so many supporters.
BULLEIT RYE WHISKEY VITAL STATS:
Category: American Rye Whiskey Distillery*: Diageo’s standalone distilling facility for Bulleit Region*: Shelby County, Kentucky; Lawrenceburg, IN Mash Bill: 95% Rye, 5 % malted barley Barrel Char: unpublished Barrel entry proof: unpublished Age: nas ABV: 45% (90 Proof) NABCA CSC #: 27025 Price: $29.95 (Idaho, Fall 2021) No batch or bottle number identifiers Availability: Readily Available
Click Bulleit Rye Whiskey to learn more. * Distillery and Region: Bulleit is not completely transparent and does not disclose this information. Several internet sources report Bulleit Rye has been distilled by MGP Ingredients, Inc.
ENJOYMENT METHOD FOR THE REVIEW:
Alternate pours, equaling about four ounces, were added into two Glencairns. My daughter and I enjoyed the whiskey neat for this review.
Bulleit Rye has a dry herbal nose of dusty grain along with a suggestion of crushed mint. There’s faint orange in the aroma as well although it comes across as almost bitter. My nose picks up faint cinnamon, rye and allspice along with sweets of chocolate covered cherry syrup, vanilla taffy, some simple syrup and a bit of orange blossom honey as well. There is some lightly toasted oak here too, but it is quite subdued.
BULLEIT RYE WHISKEY PALATE:
Bulleit Rye tastes like it smells — simple. The same dry herbal notes pass to the palate but with some added fresh cut apples. But the vegetation seems to add an element of bitterness which duels with allspice, cinnamon and rye and the faint sweets of chocolate nibs blended in simple syrup. Like on the nose, the wood flavors are faint and dry with just a trace of char. This rye is incredibly simple.
Balance, Body, Feel and Look: The tongue gets a tickle upon taking the first sip. Then the liquid becomes buttery and viscous. After each sip, the wash curtain breaks into fat long clinging legs returning the liquid to the honey colored pool leaving behind a thick inverted crown of heavy drops.
BULLEIT RYE WHISKEY FINISH:
Bulleit Rye has a short warm and dusty herbal finish. I sense a bit of bitter citrus, allspice, pepper and rye along with some simple syrup. The bitterness continues as it fades into faint simple barrel char.
It’s good, and I imagine it’d be a good rye for mixing purposes. As I drink my whiskeys neat more often than not, this doesn’t quite hit the mark for me. 79/100
VITALS:
– Made In: Shelby County, Kentucky, USA* – Distiller: Diageo’s standalone distilling facility for Bulleit* – Classification: American Rye Whiskey – Age: nas – Mash Bill: Rye=95%; Malted Barley=5% – Casks: unpublished char – Barrel Entry Proof: unpublished – ABV: 45% (90 proof) – Price: $29.95 USD in Idaho (2021)
*Distillery and Region: Bulleit is not completely transparent and does not disclose this information. Until recently, various internet sources – including multiple reviewers – reported Bulleit Rye was distilled by MGP Ingredients, Inc. at their Lawrenceburg, Indiana Distillery.
Find more information about this rye at bulleit.com.
ENJOYMENT METHOD:
I enjoyed this spirit neat from a Glencairn with father and fellow Whiskey for the Ages reviewer, Brian.
I imagine sitting on the edge of a cliff in the mountains with Bulleit Rye. Everything is light, aerated and free, but with a hint of ground all at once. You’re comfortably aware of the ground but are entirely content to ignore it too. The two -setting and rye – would blend into each other absolutely seamlessly.
Rye mixed with anise is the first thing to come from the glass. The anise is deep, as are the other savory, fresh herbs like mint and rosemary. There is also a bit of a licorice element that pairs with citrus zest that seems to be a blend of lemon and grapefruit. Add in a dash of cinnamon, and I’ve about summed up the nose. I can’t find any alcohol whatsoever here on the nose, even on deep inhales. In other words, this smells okay – nothing fantastic, but it certainly doesn’t smell bad.
PALATE:
– Mouth Feel: Dry. My salivary glands try to make up for it and the slight raspy-ness, but it’s still just plainly dry. I’m not saying that as a bad thing; it’s just how it is. – Balance: Fair. I don’t think it stands out particularly strong on either good or bad. It’s fair. – Visual: Honey in color, this leaves behind an almost perfect inverted crown with the droplets clinging close to the ring. When the droplets give way to legs, they fall quickly and in coagulated sheets.
– Taste: As this is a rye, obviously one of the first things to notice is the freshness. However, there is also a darker essence to this, seeming perhaps slightly… plant-based? Though yes, there is a minor floral component, this plant quality seems more akin to the stem of a cherry were I to just sit and chew on it. And while I may think the stem is more potent, I do think there is some actual cherry here too. I get some dusty grain for a plant essence as well, and not just rye, but something almost grass-like.
Any spice from the nose is now gone, but I can now at last find some oak. It’s soft and gentle – wood-chips soaked in water for some time, so much so that I feel as though I could chew on them. The alcohol is still nonexistent, and even on a Kentucky chew, it’s gentle. The cherries liven up a bit more, but now I find a twinge of bitterness just at the back of the palate. It’s slightly nutty, like walnuts.
FINISH:
– Lasting Power: Short. No burn or warmth at all, and only some aftertaste, which isn’t awful. – Between Sips: I get some cherry lingering between sips, along with more of the plant elements and distinct rye. Were it accompanied by warmth, I suspect this left-over flavor would be a bit better.
– No More: I find that I lose a bit of the fruit throughout the glass, but it’s still fine-tasting. Maybe just a bit more boring, but still not awful.
The empty Glencairn is just… empty. There is faint oak, but really not much else.
WORTH THE PRICE?
While only $30, and not necessarily a bad value, I do think there are other things at this price that I would sooner buy. For example, I think Rittenhouse Rye, at both a cheaper price (as of April 2021), and a higher proof, is something more likely to be found in my bunker than Bulleit Rye. (And I’m not even particularly inclined to keep Rittenhouse around either.) Bulleit is alright, but I’m not in the business of buying “alright” whiskey.
Some time ago, Hannah and I were discussing distillers and the various whiskies they produce. We each have our favorites and not so favorite labels made by the big conglomerates:
Beam/Suntory
Brown-Forman
Buffalo Trace/Sazarac
Four Roses
Heaven Hill
Wild Turkey
As Hannah and I were talking and listing the product line ups, she called me out. She said I had a bias against non-distilling producers of whiskey (NDPs).
Her comment got me to thinking … Am I a bourbon snob? Do I really have a bias for or against a label just because I may or may not know the distiller? I didn’t want to think so.
Well, as often happens, the discussion went by the wayside. Then a chance purchase caught my attention: Rebel Yell 10 Year Single Barrel. This was a decent bourbon. Soon after came Old Ezra 07 Year Barrel Strength (a bottle which is now always on my shelf along with a backup in the bunker). Prior to the Lux Row distillery in Bardstown, KY opening in 2018, Luxco did source both Rebel and Old Ezra distillate.
Then came the catalyst for this article: a Smooth Ambler Old Scout BWE Private Pick. The barrel purchase had been arranged by members of a local whiskey enthusiast group of which I am a member. MGP Ingredients, Inc. (MGP) had distilled our barrel.
With the discovery, another whiskey article quest had begun. After an extensive internet search, I sent an email referencing our potential post about contract distillers to MGP via their website. Several email exchanges later, I connected with Jenell Loschke, Public Relations and Content Manager at MGP.
MGP INGREDIENTS, INC. BACKGROUND
MGP Ingredients, Inc. (Nasdaq: MGPI) is a leading producer of premium distilled spirits, branded spirits, and food ingredient solutions. Since 1941, MGP has combined their expertise and energy aimed at formulating excellence, bringing product ideas to life collaboratively with their customers. MGP Ingredients was once known as Midwest Grain Products and to the layperson, the name has stuck with the acronym.
Lawrenceburg Distillery night hero, photo courtesy of MGP
MGP’s branded spirits portfolio covers a wide spectrum of brands in every segment, including iconic brands from Luxco, which was founded in 1958 by the Lux Family. (MGP purchased Luxco in April, 2021.) Luxco is a leading producer, supplier, importer and bottler of beverage alcohol products. Their branded spirits mission is to meet the needs and exceed the expectations of consumers, associates and business partners.
You may be aware of Luxco and their diverse line of products, from whiskeys (e.g. Ezra Broof, Rebel, George Remus, etc.) to tequilas and even gins (El Mayor, Burch Gin, etc.) Distilleries for all of these products are equally diverse, from Kentucky, to Washington D.C., as well as Ireland and Mexico.
Ms. Loschke was unable to confirm or deny for which bottlers her company distills …
While there’s a lot of discussion and speculation about which whiskeys are sourced from MGP, we don’t disclose our customers due to strict NDAs.
… but did indicate an interest in learning more about the direction and parameters we intended to take in our story. We exchanged a few ideas and decided the best way to prepare for the article would be via a question and answer exchange.
After choosing my topics and writing down my questions, I transmitted the list. A week or so later I received a reply from David Dykstra, Vice President of Alcohol Sales and Marketing at MGP. Following is our dialog …
WhiskeyfortheAges: Thank you for working with me on this project. Let’s jump right in.
WftA: Why would a distiller/bottler choose to partner with MGP?
David Dykstra, MGP: Distillers choose to partner with MGP because we are collaborative, flexible and deliver consistent quality at any scale. We work with—and champion – customers of all sizes, from startups to multinationals, with products and services that best meet their unique needs. With a new brand, for example, we can provide aged product to generate income while their operations are ramping up. Our work with established brands can range from ensuring a reliable supply to creating a customized mash bill or a unique medley of our time-tested products.
Finally, our spirits are proven. MGP is one of the largest U.S. distillers and one of America’s top multi-line producers (meaning non-brand affiliated) of premium distilled spirits. We are the largest U.S. producer of rye whiskey and distilled gin.
WftA: What benefit does a distiller/bottler get by partnering with MGP?
MGP:The benefit of partnering with MGP is our commitment to best addressing each customer’s individual needs. Our approach is not cookie-cutter.
WftA:What kind of guidance does MGP provide to its clients?
MGP:We are attuned to consumer trends. MGP can help a customer identify and quickly leverage opportunities. Our experienced sales and R&D teams are always available to provide one-on-one consultation.
WftA: What does MGP do for its clients?
MGP:MGP offers one-on-one consultation, product development, custom mash bills and tailored formulations via the expertise and collaboration of our master distillers and master blenders, barrel finishes/wood inserts, whiskey maturation and storage, and a variety of shipping options including via totes, tanker, or rail car.
WftA: How many recipes/mash bills/yeast strains does MGP offer potential clients?
We offer more than a dozen standard mash bills. Each can stand alone or be mingled to create the precise flavor a customer wants. MGP also collaborates with customers to create proprietary, customized whiskey and bourbon formulations, as well as custom gin formulations. We work with five yeast strains identified as best used for five types of spirits: rye whiskey, wheat whiskey, light whiskey, gin and vodka.
WftA: How much leeway does MGP give its clients in the development of mash bills/recipes and the like?
MGP:We support customers’ dreams and their desire to create stand-out spirits. That’s why we offer infinite customization options, including work with less-common grains.
WftA: Does MGP offer bottling and labeling services for their clients?
MGP:No.
WftA: How does MGP help new non-distilling producers of whiskey with product until their own distillate is ready to be bottled? When do typical partnerships end?
MGP:It is difficult to define a “typical” partnership and when it might end, given the individualized approach we bring to our work.
photo courtesy MGP
We help get new distillers up and running with aged product, offering a minimum order of four barrels for standard mash bills. In addition, MGP serves as an on-going supplementary source for a brands’ needs throughout their lifecycle.Once a spirit is produced, we can ship it to the customer for maturation and customization at their distillery. Or we can mature and customize the product in our warehouse on their behalf.We help address variations in demand and production the brand may have.
WftA: How does a brand contact MGP?
MGP:They can reach us through our website, via email (sales@mgpingredients.com), or by calling 888-897-3836.
WftA: In behalf of our readers, I would like to thank you for your time and for assisting with my questions. I am sure they will enjoy our exchanges.
MGP:Thank you for thinking of us!
WRAP-UP
So what did I learn??? MGP can help any size bottler or distiller (including start-up crafts) by providing them with aged product until their distillate is ready. They can also help seasoned companies who may need an assist with recipes and inventory. In addition to warehousing, MGP offers the ability to ship product to their customers via totes, tanker, or rail car for maturation and customization at the bottler’s or distiller’s own facilities.
Finally as I was proofing this post, I decided maybe I have been a bit of a snob when considering product from an NDP. With my new-found knowledge I will now be much less reluctant to try offerings with “Bottled by …” labeling. What do you think? Can you too relax your standards?
Click the .. LEAVE A REPLY .. button in the field below to share your thoughts on Non-distilling Producers of Whiskey and the products they offer.
Non-distilling Producers of Whiskey written October 2021 by Brian Dawson Editor, WhiskeyfortheAges.com
