The Tasting Panel magazine

May 2011

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WHISKEY Rye-ght About Time BULLEIT RYE ARRIVES WITH IMPECCABLE TIMING PRESBYTERIAN 1 oz. Bulleit Rye .25 oz. lime juice ■ ■ ■ ■ .375 oz. ginger syrup In a mixing glass combine all ingredients except the soda. Add ice, shake, strain over fresh ice into a highball glass. Top with soda and garnish with a lime wedge and candied ginger. MANNA-HATA ■ ■ ■ ■ 1.5 oz, Bulleit Rye .5 oz. Bénédictine . 5 oz. Aperol 1 dash Gary Regan’s orange bitters ■ ■ 1 dash Peychaud bitters Combine all ingredients in a mixing glass, add ice, stir, strain into a chilled Martini glass. Garnish with orange zest. BLASPHEMY ■ ■ ■ ■ ■ ■ 1 oz. Bulleit Rye .375 oz. lemon juice drop of maple syrup .5 oz. apple juice .375oz. Galliano In a mixing glass combine all ingredients except the soda, add ice, shake, strain over fresh ice into a highball glass. Top with soda and garnish with a lemon wheel and mint sprig. T raditionally known as “small- batch straight” and coveted by mixologists for its essential role in classic cocktails such as the Manhattan, rye whiskey’s growing popularity has created an audible demand for the spirit. With timing as precise as that which marked the introduction of their Bulleit Bourbon, Tom Bulleit and daughter Hollis launched Bulleit Rye during last month’s Whiskies of the World Expo in San Francisco. “Bulleit Rye has been in the works for several years,” says Steve Beal, Senior Master of Whiskey for Diageo North America, “and its release was delayed to insure that inventory could keep pace with demand.” After only three weeks in the market, Beal notes that 10,000 cases of Bulleit Rye have made their way in to accounts in Northern California. Bulleit Rye is a natural extension for the Bulleit family, whose popular bourbon has one of the highest percent- ages of rye on the market. With an even greater emphasis on rye in a mash bill—95 percent rye versus 5 percent malted barley—Bulleit Rye now stands as one of the highest-percentage rye whiskies on the U.S. market. “Our rye is five- to seven-years-old by the time it comes to market,” says Tom Bulleit, “and it’s the result of a very gentle aging process that is never exposed to extremes.” Such quality production produces a mellow whiskey with complex aromas of baking spice and dried stone fruit, rich, sweet flavors of maple and toffee around a very tempered attack and notes of dried fruit on the finish. As someone who enjoys his rye over ice, Tom Bulleit professes “a partner- ship in chemistry” with mixologists like by Deborah Parker Wong At the Bulleit Rye launch in San Francisco (left to right): Steve Beal, Senior Master of Whiskey for Diageo North America; owner Tom Bulleit; Brand Ambassador Willy Shine; and Hollis Bulleit. Brand Ambassador Willy Shine, who was on hand to introduce a series of cocktails created for the San Francisco event. “The beauty of Bulleit Rye is its great backbone and spiciness,” said Stone, who had three different bars working simultaneously: one serv- ing classics like the Manhattan and Presbyterian, a second offering contem- porary twists with the Manna-Hata and Blasphemy and an interactive bar where guests could work with the mixologists to develop their own Bulleit Rye cocktail. Artist Hollis Bulleit, who designed the distinctive, signature packaging for the brand, was on hand to raise a toast to industry well-wishers whose pleas for a superb, small-batch domestic rye have finally been heard. may 201 1 / the tasting panel / 93 PHOTO: COURTESY OF BULLEIT PHOTO: COURTESY OF BULLEIT

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