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Cigar Spirits: Bulleit 10 Bourbon

5 Feb 2013

Coming to a shelf near you is Bulleit 10, an older expression of Bulleit. I’ve always found the original Bulleit to be a tasty, spicy spirit that provides good value, while the company’s rye is one of my favorite presentations of the popular “LDI” 95% rye recipe.

Bulleit Bourbon 10Needless to say, I was pleased to try a pre-release sample offered by Bulleit’s marketing people. Bulleit 10 (featuring a white label) is made at Four Roses Distillery, maker to some of my other go-to bourbons. It sells for $45 per bottle, a significant increase from original (orange label) which can be found for around $25.

While the original doesn’t have a formal age statement except for being “straight Kentucky bourbon” (which denotes an age of at least four years unless otherwise specified), it generally contains bourbon aged between five and eight years. The whiskey in the Bulleit 10 bottle is at least 10 years old and, possibly (or at least theoretically), a bit older.

Light amber in color, it isn’t any darker in color than the younger Bulleit, which is a bit surprising given the extra age. However, on the nose the extra years become apparent with vanilla, oak, dried fruit, and floral notes.

The Bulleit 10 features dry spice, toast, marzipan, and dried fruit flavors. It’s definitely got a bit more complexity than the regular orange label version, but it maintains its spicy core. The finish is long, with still more woody spice and burnt vanilla.

All that wood and spice begs for a similarly bold cigar. Earthy and full-bodied cigars like the La Aroma Mi Amor or Padrón Family Reserve No. 45 Maduro are my recommendations.

This is a very nice bourbon and certainly even better than the already good original Bulleit, although people will have to decide for themselves if it’s really worth paying nearly twice as much. Still, it’s definitely a welcome addition to the ever-increasing number of quality bourbons on the market. It competes well with similarly-priced bourbons and is notable for its complex woodiness and spice.

Patrick S

photo credit: Bulleit


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