My first experience with bourbon was less than pleasant. In fact, the smell of bourbon made me feel distinctly uncomfortable for about five years afterward. But as athletes push through the pain to a higher plateau, so did I. And it was worth it!
Bourbon is a distinctly American drink; no other country makes anything like it, and that is good. Because the tradition is wonderful and makes me think that America can compete on the world booze stage. In reality, we make some of the best wine in the world, so for all you Francophiles: Bronx Cheer. And, come to think of it, we are roaring along the road to cheese greatness too! I’m rambling, but the point is that we make some great, homegrown booze that can be the equal of some of the finest sipping liquors in the world.
Most bourbons are made in Kentucky, out of at least 51% corn, and if you really want to be finicky, they are only genuine if made in Bourbon County. But that isn’t true anymore. Lots of good bourbons, or American Whiskey if you prefer, are made outside of Bourbon County, and some damned fine ones are made outside of Kentucky. But we are here to honor one that is made in the state, but not in Bourbon. It’s called Bulleit, but how it is pronounced? I have no idea. But I think I do know why it’s called “frontier whiskey.” There is a too-long-for-this-post story on the company’s web site, but mostly I think it is because the bottle looks like it belongs behind a bar in Dodge City in 1874.
It has more rye than most bourbons so there is supposedly a distinctive flavor…that I just can’t taste. It is a very nice, smooth drink, with a bit of a bite at the end from the alcohol. My liquor senses are not nearly as refined (pompous?) as my wine palate, and mostly I appreciate the mouth feel of hard liquor. The alcohol seems to vaporize and carry flavors into my nose and mouth, and from that perspective I really enjoy this stuff. It isn’t particularly expensive, less than 30 dollars in most places, and compared to many, more expensive bourbons, this is a good deal. And the bottle looks so good, it belongs on the table with a Colt Navy revolver.
8 Replies to “Bulleit Bourbon: Frontier Whiskey No Less!”
I love Bourbon,
I have tried Bulliet, it is rather harsh. I like bourbon around 100 proof with ice. That is bad, but as the ice melts you can taste the flavor profile, it runs from Hot leather and grass, to smokey and hot, to cinnamon and oranges and finally to caramel. It is an acquired taste.
Good stuff Iamnot!
Sorry to hog the thread,
Builleit is harsh, but it advertises itself as frontier bourbon. I enjoyed it. I prefer smoother bourbons around 100 proof. Knob Creek is good, but it is a one note wonder. Cinnamon, hot warm smooth, but only cinnamon. Makers Mark is rye and 94 proof. it is good, lots of flavor as the ice melts. I used to like Wild Turkey, but for the past few years it is grassy and harsh, I am looking for something else as my house bourbon.
when you say “Makers Mark is rye”, what do you mean by that? The Makers I have is 90 proof, rather than 94.
I really enjoy Labrot & Graham’s Woodford Reserve. I think I’m a sucker for the bottle.
If I remember right Bourbon mash needs to be 51% corn. Rye whiskey is 51% rye mash
And you are right Knobb is 94 Makers is 90. Sorry. I was also wrong about MM being rye. It is wheated bourbon, where wheat replaces rye in the mash bill.
I liked the Woodford Reserve that I tried. I also tried a Origine (?) It was very smooth, but alas 80 proof.
So all in all I was wrong about most of what I said, so I guess I should just shut up and not post while drinking.
Posting while drinking is the preferred method on this blog.
Woodford is quite good, and not outrageously expensive. And while the bottle is definitely interesting, nothing beats the Bulleit bottle.
Two nights ago I had the best oysters I have ever eaten. More anon.
oysters are great, how did you cook/have them?
Here in Florida, I can nab as many as I want, they are smallish. I usually buy a bushel and throw them on the grill. (if you have not tried that please do… it is GREAT!) (throw them on a low flame and when they open eat them!!) (slosh them thru butter or cocktail sauce)
I am a purist when it comes to oysters. Raw is the only way to go, unless I have no choice, in which case whatever is available.
my fishing buddy makes a mean oyster soup. I have never asked for the recipe, but if you are interested….
When buying a bushel we invite multiple friends, start out with raw appetizers and cocktails, then progress to multiple versions of raw, steamed, fried etc. follow up with soup and the main course. But often it is just oysters and cocktails (in all of the various forms)