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AWARDS San Francisco World Spirits Competition: 2004 Gold Medal Award Winner – Top Bourbon:bRIn March; 2004 Bulleit Bourbon won the Gold Medal for being in the top of its class at the San Francisco World Spirits Competition - beating out more expensive and well known premium bourbons such as Knob Creek; Makers Mark and Jim Beam Black. The competition included over 450 spirits rated by 16 renowned judges from the media; hotel; restaurant and spirits industries. International Review of Spirits: 90 Points <bExceptional>bbRFrom the annual International Review of Spirits; held in Chicago by the Beverage Testing Institute where professional panelists tasted approximately three hundred spirits. Pale copper color. Sweet walnut fudge nose. A supple entry leads to a medium-bodied palate displaying dry caramel; brown spice notes; and a dash of warming alcohol on the long; smooth finish. A refreshing; easy-drinking bourbon style. <bJanuary; 2002>b The Spirit Journal: Superb Rating <b4 out of 5 stars>bbRA HIGHLY RECOMMENDED distilled spirit whose attributes; in the opinion of the author; are of exemplary quality and character within the established standards of its category. An outstanding product which is worthy of a search. <bSeptember; 2002>b INGREDIENTSbRBulleit Bourbon uses only the highest quality ingredients and follows the 175-year-old recipe of Augustus; produced with a high rye content and proprietary grains and yeasts. Rare among bourbon producers; Bulleit has its own Grain Division; which acquires distillers grade grains grown to Bulleits specification. The high level of rye content creates the dry; clean flavor. In true bourbon fashion; only limestone-filtered water is used. PROCESSbRBulleit Bourbon is distilled and aged in small batches and stored in a single-story warehouse which reduces inconsistencies in the maturation process. Bulleit Bourbon is aged in American White Oak barrels that are flame charred; giving the bourbon some of its color and flavor. It is aged not a drop less than 6 years; creating maturity and smoothness. The final;


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