Bulleit Frontier Whiskey

Augustus Bulleit developed a distinctive high-rye bourbon recipe in 1830 Louisville, then mysteriously vanished in 1860, taking his creation with him. More than a century later, his great-great-grandson Tom Bulleit resurrected the family legacy, launching Bulleit Frontier Whiskey in 1987 with that same bold, spicy recipe that refuses to follow convention.

History & Heritage

The Bulleit story reads like frontier folklore: a tavern keeper's bold experiment, a mysterious disappearance, and a modern resurrection. Tom Bulleit spent years recreating his ancestor's high-rye formula before launching the brand in 1987. Now owned by Diageo and produced at a state-of-the-art facility in Shelbyville, Kentucky, Bulleit maintains its rebellious spirit while embracing modern distilling technology.

The Whiskey

Bulleit's calling card remains that high-rye approach: their bourbon features 28% rye in the mash bill, while their straight rye pushes to 95%. Both are aged in charred American oak and filtered through Kentucky limestone water. The portfolio spans from the flagship bourbon and rye to aged expressions like the 10-year bourbon and 12-year rye, plus experimental expressions like their American Single Malt that continue pushing boundaries.

Why It Matters

Bulleit proved that American whiskey could honor tradition while charting new territory. That high-rye backbone delivers the spice and complexity that separates serious bourbon from crowd-pleasers, earning consistent recognition at major competitions. For those who appreciate whiskey that stands apart from the sweet, corn-forward crowd, Bulleit represents accessible craft with genuine character.