Bulleit Bourbon Whiskey

Bulleit’s recipe leans hard on rye — roughly a third of the mash bill — which gives it noticeably more spice and bite than a standard Kentucky bourbon.

Maple, oak and nutmeg on the nose, then a dry, spicy palate and a clean, snappy finish. It cuts through mixers instead of sinking into them.

Our pick for whiskey sours, mint juleps and anything that needs the bourbon to still be tasted. Also excellent with ginger ale.