Bulleit 10 Year is the frontier bourbon with a decade in the barrel — the high-rye recipe given time to trade its bite for oak. Tom Bulleit revived his great-great-grandfather Augustus Bulleit’s 1830s recipe in 1987; Diageo has owned the brand since 2000 and opened its own Shelbyville, Kentucky distillery in 2017, though Bulleit 10, launched in 2013, comes from the older Four Roses-distilled stocks laid down under the Seagram contract. The mash bill is 68% corn, 28% rye, and 4% malted barley — one of the highest rye contents in a mainstream bourbon — aged a minimum of ten years in new charred oak and bottled at 91.2 proof, a single proof point above the standard for reasons Diageo has never explained. Where the six-year flagship is honey, apple, and anise with a short finish, the ten-year deepens: expect a nose of dark caramel, vanilla, dried cherry, toasted oak, and leather with the rye’s mint and clove underneath, opening into a rounder, fuller palate of brown sugar, baking spice, tobacco, and oak, with the Bulleit dryness turned into a long, warm, spicy finish. Honest note: it’s a big-brand ten-year at a fair price rather than a cult bottle, and at 91.2 proof some enthusiasts wish it were louder — but a decade of Four Roses-era high-rye distillate for this money is not nothing. For a serious Manhattan, or neat. The frontier, ten years on.
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