Bulleit Barrel Strength Bourbon
Bourbon /60.1% ABV / Kentucky, United States
- Kentucky, United States
Straight from the barrel, uncut and non-chill filtered, Bulleit Bourbon Barrel Strength Kentucky Straight Bourbon Whiskey embodies the essence of Bulleit Bourbon. Distilled in Kentucky from the highest quality ingredients and combined into a single batch from select barrels, this variant is a barrel strength version of Bulleit Bourbon with the same high-rye mash bill and no additional water. Bulleit Barrel Strength is medium-amber in color with gentle spice and sweet oak aromas. The mid-palate is smooth with tones of maple, oak and nutmeg which lead into a long, dry and satiny finish of light toffee and deepened oak notes. To best experience the bold, signature flavors of Bulleit, serve Barrel Strength neat or on the rocks. Includes one 120 – 125 proof 750 mL bottle of Bulleit Bourbon Barrel Strength Kentucky Straight Bourbon Whiskey. Please drink responsibly.Nose: Gentle spiciness and sweet oak aromas | Taste: Smooth with tones of maple, oak, and nutmeg | Finish: Long, dry, satiny with a light toffee flavor, but with deepened oak notesView all products by BulleitCalifornia Residents: Click here for Proposition 65 WARNING
Because of the liquor’s aging process variation, bourbon’s colors range from light amber to dark caramel and each bottle must contain at least 40% ABV. Bourbon can only be called bourbon if it’s aged in an oak barrel; barrels must be new and are pre-charred to help the liquid extract as much flavor as possible from the wood.
While both whiskey and bourbon are made from the same base ingredients (a predominantly corn mash, yeast and water), a spirit can only be called bourbon if it’s crafted in the United States, surpasses a minimum 40% ABV and is aged in new, charred, white oak barrels. Bourbons are generally on the younger side of the whiskey family (compared to older whiskies like scotch) and thus deliver a sweeter profile.
Raise a glass to science: While rye, barley and wheat all contain the gluten protein, the actual gluten is removed during the bourbon’s distillation process, in which the gluten molecules are separated from the actual distillate used to make the final product.