That's one of the names usually mentioned. The other two are Brown-Forman and Jim Beam. It's an open secret that while these companies won't generally do contract distilling for any comer, they will do it for each other.
I think bulleit actually grow huge given the chance. Chuck You reported awhile back that Diageo was going to restart the stills at the Stitzel-Weller distillery. Is that still going to happen? To be clear, I reported that other people were saying that. I never said it and neither did Diageo. When Diageo was asked if the recently-announced renovation would include a distillery, the answer was no. Diageo seems content to be a bourbon NDP, they just don't like to talk about it. Four Roses has cut off Diageo their last run for Diageo was in either Jan or Feb of cant remember which one.
Scotland is littered with tons of independent bottles. They openly state where a bottle of whisky was distilled. Transparency abounds. Why is this not the case here in the states? What's the difference and where is the disconnect? Stupid question or maybe just unanswerable : is the Bulleit that is distilled by Four Roses a unique recipe or one of their standard mash bills? Do we know?
It's not a special mash bill nor a special yeast. I believe it's a special combination of two or more of the ten Four Roses bourbons, so unique it that sense. Although I don't know, it's possible Diageo got at least those Seagram's yeasts in the original deal, so they could be using those yeasts at a different distillery.
Alright, one of the Lawrenceburgs either in Indiana or Kentucky has to change their name: this may be the only solution to this problem!! Any update? Do we know anything more about which distilleries are now producing Bulleit? You wrote back in the winter that we would know something after May. Someone beat me to it on June 21, just curious if any more info can be gleaned sa to who makes Bulleit 10 now. Thanks, love your blog!
The Bulleit 10 in stores now is bourbon made by Four Roses. That will be true for at least the next nine years. Likewise the standard Bulleit Bourbon will be Four Roses for at least the next four or five years. I don't know exactly when Four Roses stopped selling new make to Diageo but I'm confident it was within the last two years. That means the soonest Bulleit 10 could be other than Four Roses is Look for an announcement in a few weeks.
Given the news of this new Shelby distillery supposed to open this month , is the idea that Bulleit will now distill all of its own bourbon and rye? Or are they still going to be sourcing the rye from Indiana? Also, did anyone ever reach a conclusion about where they were previously sourcing the bourbon from? It sounds like it was four roses but then that contract expired in I assume the rye is coming from MGP.
Any chance they are sourcing some of the bourbon from them too? When the Shelby County distillery was announced, its announced capacity was not enough to supply Bulleit's projected volume growth. Subsequently, Diageo said Shelby County would have enough capacity to produce all of Bulleit's needs. They did not specifically mention the rye. Diageo has had contract distilling arrangements with other Kentucky distilleries in addition to Four Roses.
Diageo tends to be cagey about these things. Just look at the label. It seems like common sense, but allowing someone who works the stills to see how other areas of the distillery run is a good way to increase efficiency and decrease error. They want the surrounding farmland to provide as much of the total grain needs as possible. Bulleit has been shifting their production to local farmers, in part to help the local farming community, and in part to have a closer relationship with the farmers growing their grain.
Kozlowski oversees much of this. In his previous work at Crown Royal in the small Canadian distilling town of Gimli, Kozlowski did much of the same, including inspection of the grain. Kozlowski notes the quality of grain that local partners provide. Quality is everything. A few grains here, a few grains there may seem small, but they create flavors that can follow a whiskey all the way to the bottle.
There are defects that can be aged out of whiskey, of course. But those mostly come from irregular or unique cuts made during the distillation process. Good ingredients matched with some of the best blenders in the world equals great whiskey—plain and simple. Sign in. Log into your account.
Forgot your password? Password recovery. The whiskey is currently distilled on other companies' properties, but the very first Bulleit-only distillery is due to open this year in Shelbyville. As in the beer that you only drink when the sushi place doesn't have Sapporo or Asahi. THAT Kirin. The Kirin Brewery Company Four Roses distillery is where it's most commonly reported to be distilled, and that's what it says on the label -- however, when we sat down with Tom Bulleit, he said the bourbon is distilled at the Stitzel-Weller distillery in Louisville, and the rye is distilled at another spot in Lexington.
The world may never know the truth. According to Tom Bulleit, anyway. California was really the first market to latch on, and it's because of California that Bulleit has been able to grow and develop into what it is.
The rye is aged for five to seven years, whereas the bourbon is aged for six to eight. AKA Bulleit year-aged bourbon. Launched only in , this baby is Tom Bulleit's select reserve.
It's aged in American white-oak barrels and set aside for 10 years. Which means if you're drinking some right now, it was only Season 3 of Lost when they started making that batch. Think about that. Wilder Shaw is a regular Thrillist contributor who is probably drinking some Bulleit right now. Skip to main content Drink.
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