Another fun side-by-side comparison this week: the Bulleit Bourbon vs Rye whiskey. For me it is a learning opportunity to better understand the difference between a bourbon and a rye whisky. They look the same and in some instances smell similar, especially if the rye has only the minimum rye percentage.
Comparing a rye whiskey and a bourbon with a smaller rye mash bill, makes it interesting to better understand the differences.
The processes for both are rather similar, and it is only when you dig a little deeper that you can understand the significant differences between bourbon and rye. The flavour differences become apparent when you start tasting.
Let’s look at a broad description of both bourbon and rye whiskey.
Bourbon Whiskey vs Rye Whiskey
Bourbon whiskey is produced only in the United States. It must be made from a fermented mash, meaning cooked grains mixed with yeast, consisting of at least 51% corn. The rest of the mash can be any other cereal grain, but some combination of malted barley, rye, and/or wheat is most common.
Bourbon must be aged in new charred oak barrels, and there’s no minimum ageing requirement. Straight bourbon must be at least two years old. Bourbon tends to be sweeter than rye due to its high corn content. Standard flavour notes include vanilla, toasted oak, nuts, dark fruit, chocolate, and soft spices.
Rye whiskey can be made anywhere in the world, but to be labelled rye in the United States, it must be made from a fermented mash of at least 51% rye grain. The remaining portion of the mash bill can be other cereal grains. It must be matured in new charred oak barrels and bottled at a minimum of 40% ABV.
Rye whiskey’s flavour profile can change depending on its overall rye content. A minimum of 51% rye (like the Michter’s Single Barrel Kentucky Straight Rye or the Pikesville Straight Rye) will taste, to an extent, similar to bourbon. A high rye ratio, such as George Dickle Straight or Bulleit rye will have a very different profile with more spice and herbal notes.
That is why this comparison works so well. The mash bill of the Bulleit bourbon has 68% corn and only 28% rye, while the Bulleit Rye mash bill is a 95% rye whiskey.
Also Read: Laphroaig 10 vs Quarter Cask Whisky
Bulleit Frontier Whiskey
Bulleit bourbon Frontier whiskey traces its roots back to a 150-year-old family recipe. Augustus Bulleit, the great-great-grandfather of the brand’s founder, Tom Bulleit, created the recipe.
The story begins in the mid-19th century when Augustus crafted a distinctive rye whiskey, using a blend of 67% rye and 33% corn, right in the heart of Louisville, Kentucky, between 1830 and 1860.
Tom Bulleit’s journey to resurrect this extraordinary family legacy was a winding one. He first served in the US Marine Corps and then pursued a career in law. Yet, the dream of recreating his ancestor’s recipe never left him.
In 1987, Tom Bulleit took the plunge and created a small-batch bourbon bearing the iconic family name.
Diageo owns the Bulleit brand, which is produced at the Kirin Brewing Company Four Roses distillery in Lawrenceburg, Kentucky.
Bulleit Bourbon Frontier Whiskey
Bulleit bourbon Frontier whisky is aged for an estimated 6 years in charred American white oak casks. It has no age statement. The mash bill is 68% corn, 28% rye, and 4% malted barley. It is readily available in the USA ($25), UK (£25) and South Africa and retail for around R650.
Also Read: Woodford Reserve vs Bulleit Bourbon
Bulleit 95 Rye Frontier Whiskey
Diageo introduced the Bulleit Rye American Frontier whiskey in March 2011. It is made with a mash bill of 95% rye and 5% malted barley and produced in small batches.
The Bulleit Rye whiskey is aged for around 5-6 years in heavily charred, new American oak casks but has no age statement.
According to research, it is sourced from a renowned distillery in Indiana. The retail price is around £29 in the UK and $28 in the USA.
Bulleit Bourbon vs Bulleit Rye Whiskey
| Bulleit Bourbon | Bulleit Rye | |
|---|---|---|
| Type | Bourbon whiskey | Rye whiskey |
| Mashbill | 68% corn, 28% rye, and 4% malted barley | 95% rye and 5% malted barley |
| ABV | 45% | 45% |
| Colour | Light amber | Light golden caramel |
| Nose | A bold spicy nose followed by vanilla, nutmeg, toasted wood and a toffee pudding sweetness. There is a subtle creamy caramel note . | Sweet and fresh. Cherries and vanilla with hints of grain and toasted oak. Subtle spices with hints of cinnamon and cloves. |
| Palate | Rich and chewy, it is brimming with spice that never overwhelms. There are notes of toffee, vanilla, and a touch of oily wood. In the background, there are subtle hints of orange and freshly baked sugar biscuits with nutmeg. When water is added, it becomes smoother and slightly sweeter, all while retaining its robust character. | Caramel sweetness is followed by fresh fruit before the spicy notes. Rye spices mingle with overripe cherries, dry-roasted peanuts, and crunchy grain. There are hints of vanilla, cinnamon, pepper, and cloves. Water brings more orange notes forward together with a herby note. |
| Finish | The finish is long and lingering. Bold notes of mild spice, caramel and subtle hints of oak. | A spicy rye finish with cinnamon, allspice and vanilla. Medium length. |
| My Rating | Excellent | Excellent |
| Price point | $25 | $28 |
This Bulleit bourbon vs rye comparison makes for a fun afternoon experiment. Similar to Jack Daniel’s Old No. 7 whiskey and Jack Daniel’s Rye comparison, this comparison highlights the difference a higher rye percentage in the mash bill makes to the whiskey. It gives a better understanding of the difference a mash bill makes.
On the nose, the Bulleit bourbon appears spicier. Vanilla and nutmeg arrive before the sweeter toffee and caramel notes. The Bulleit Rye nose is sweeter with cherries and grain before the spices appear.
The rye spices are more prominent on the palate in the Bulleit Rye. Where the bourbon has spices, they balance with the freshly baked cookies, toffee, and vanilla notes.
The Bulleit Rye, on the other hand, is more spice-forward, although it starts sweeter. It has notes of fresh fruit, roasted peanuts, and caramel. In the background, there is a fruity orange note. The sweetness stands slightly to the back when the spices come through.
Where the bourbon has a spice-sweetness balance close to 50:50, the spice-to-sweetness ratio on the rye whiskey feels more like 60:40.
My favourite is probably the Bulleit bourbon, as my palate prefers the sweeter bourbon notes. John prefers the rye release, as he likes the spices more. What is your favourite?
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