The Bulleit distillery in contrast to expectation is brand new having only opened in 2017. The far older brand with its distinctive bottle and the Wild West invocation of “Frontier Whiskey” has only existed since the 1990s.
The hinted at family history invoked by the controversial brand refers to August Bulleit, the whisky producing great-grandfather of the founder, but seems to exist more as fiction than fact
Founded in 2017
Bulleit Bourbon is no longer entirely sourced, but produced own distillery. The $115 million production facility opened in March 2017 in Shelbyville and expected to produce 6.7 million liters per year.
The owner of the Bulleit brand, the spirits group Diageo, has invested 115 million US dollars in the construction of the new Bulleit distillery and the four warehouses on the approximately 120 hectare site, thereby creating 30 new jobs. The almost 16 meter high still has a capacity of 6.8 million liters of alcohol per year. 720 barrels are filled every day. The four currently existing warehouses can hold around 220,000 barrels.
Rye whisky can be produced at the new site however some of the Bulleit whiskies including. Bulleit Rye will continue to be produced in large contract distilleries such as the Midwest Grain Products of Indiana (MGP).
How Does Bulliet Whisky Taste?
Both Bulliet Bourbon and Bulleit Rye habe a high rye could in the Mash Bill making them spicier and rougher. By law Bourbon must contain at least 51% corn, the remainder is commonly wheat out other lower cost and flavour grain, and around 4-5% malted barley unless [artificial enzymes] (https://whiskipedia.com/fundamentals/commercial-enzymes/) are being used. In the case of Bulleit Bourbon the mash Bill is 68% corn (maize), 28% rye, and 4% malted barley. The Bulleit Rye has 95% rye in the Mash Bill.
The Family Narrative
In the 1830s, the pub owner Augustus Bulleit in Louiville, Kentucky had the idea of distilling a unique bourbon that would stand out from the otherwise commonly sold fusel with high-quality ingredients.
After countless attempts with small bottlings, he finally achieved the breakthrough and he was able to build up his business into the 1860s. But then fate struck mercilessly: while he was transporting his unique whiskey from Kentucky to New Orleans, Mr. Bulleit disappeared without a trace.
To this day, the circumstances of his demise are unclear. It is quite possible that some competitors got him out of the way or that bandits stole his whiskey. Around 150 years passed before Tom Bulleit, the great-great-grandson of Augustus, was able to continue the legacy together with the spirits company Diageo. Or so goes the story
Tom Bulleit resurrected the name, and began began distilling in 1987. The original recipe produced by Augustus Bulleit reportedly called for only one third corn, to two third rye in the mash bill (which would legally be a rye whiskey rather than a bourbon). Instead Tom created a bourbon characterized by a high rye content.
Seagram bought the Bulleit brand in 1997 including the Bulleit brand, which was then produced by its subsidiary Kirin Brewing Company at the Midwest Grain Products of Indiana (MGP) distillery.
The brand was widely introduced to US markets in 1999, and to Australia, UK and Germany in 2000. Rye whiskey has also been available since 2011. Since 2014 the former Stitzel–Weller Distillery has served as a public tourism site for Bulleit Bourbon, as part of the Kentucky Bourbon Trail. The Bulleit brand, along with the Stitzel l-Weller site were acquired by Diageo when the company bought Seagram in 2000.
|Name||Pronounced||AKA||Region||Country of Origin|
|Status||Active||Whisky Type||Website||Tours Available|
|Active||1935 - Present||Malt, Rye||Bulleit||Tour Link|
|Manager||Distiller||Blender||Owned by||Parent Group|
|Tom Bulleit||Tom Bulleit|