Wednesday, October 31, 2007

Last Night's Tipple

Bulleit has the highest proportion of rye in its mashbill of any Bourbon currently in production -- something like 33% rye. (AH Hirsch, made at the old Michter's Distillery in Pennsylvania, had more, I think, but it hasn't been produced in more than 20 years.) One of the aromas and flavors that I associate with another high-rye Bourbon, Old Grand-Dad, is cinnamon. Atomic Fireballs, to be exact, most likely from the rye. But I had never gotten that from Bulleit, despite the higher rye content. Well, never until last night. I still got the raisin bread pudding with caramel sauce that I have written about before with this Bourbon, but I also got the Atomic Fireball thing loud and clear. Bourbon never ceases to amaze me.

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