Discover the differences between Bulleit Bourbon vs Bulleit 10 in this in-depth comparison and decide which bourbon is better for You!
|Nose||Cinnamon, clove, nutmeg, almond|
|Palate||Rye spice, caramel, dried fruit, nuts|
|Finish||Long, caramel, rye spice|
|Alcohol content||90 proof (45% ABV)|
|How to drink||Rocks, cocktails|
|Similar to||Tincup, Maker’s Mark, New Riff|
The nose provides a blast of rye spice at first, followed by hints of cinnamon, clove and nutmeg.
On the palate, the Bulleit Bourbon has a good texture.
Flavor feels spicy on the first sip product of the high rye presence in the mash, but as you let it develop it becomes rich in dried fruit and tasty nutty notes.
There is some warmth on the finish yet pleasant, rich in spice, oak, with some sweet notes coming late to the party.
Bulleit is well rounded, sweet on the palate, with a strong spicy finish due to the large portion of rye used in the mash bill.
Spicier than the typical bourbon but smoother than a rye whiskey, making it a good option for those who want rye spice in moderation.
Bulleit Bourbon makes a good sipper as you can drink it either neat or rocks and also mixes nicely in an Old Fashioned or Whiskey Sour as rye makes cocktails more satisfying.
There are a few facts worth knowing about the Bulleit Bourbon:
- Mash bill is made from 68% corn, 28% rye and 4% malted barley.
- It is made from pure Kentucky limestone-filtered water and locally sourced ingredients.
- Bulleit ages for 6 years in charred American oak barrels.
- Won Double Gold medal at the 2016 edition of the San Francisco World Spirits Competition.
- This brand was created in 1987 by Tom Bulleit, a former Four Roses employee, using his grandfather’s recipe.
Bulleit 10 Year
|Nose||Rye spice, green apple, charred oak|
|Palate||Charred oak, baking spice, pepper|
|Finish||Medium length, spice, green apple, charred oak|
|Alcohol content||91.2 proof (45.6% ABV)|
|How to drink||Add water, Rocks|
|Similar to||Eagle Rare, Russell’s Reserve 10|
The nose has a strong rye spice aroma, with some mint,, green apple and charred oak.
On the palate you get a hit of charred oak, baking spice and black pepper on the first sip. But as you let it develop it provides fruit sweetness, vanilla, caramel and a tad of clove.
The finish has a medium length, is smooth, with very little warmth and burnt oak.
The first sip offers a good deal of spice and toasted oak making it taste like if it had a higher proof. But also provides a rich hint of fruit sweetness the regular Bulleit lacks.
It drinks nicely neat, yet you can make it sweeter with a drop of water while tuning-down the spice making it more enjoyable.
There are a few facts worth knowing about the Bulleit 10:
- Aged for 10 years in new, charred oak casks.
- Made using the same mash bill as the regular Bourbon.
- Double gold medal at the 2021 San Francisco World Spirits Competition.
- Earned a score of 92 points from the Beverage Testing Institute in 2013.
- 91 points from the Wine Enthusiast.
- Currently owned by Diageo, based in the UK with an extensive portfolio of brands that includes Johnnie Walker, Don Julio Tequila and a zillion other brands.
What’s the difference between the regular Bulleit Bourbon and the Bulleit 10?
The differences between these bourbons lies in the aging length as the regular Bulleit is aged for 6 years while 10 Year spends a decade in charred oak casks.
It also has a bit more proof.
Price & Rating Comparison
Prices are approximate and stated in USD:
|Bulleit 10 Year||$49||74|
Bulleit Bourbon or Bulleit 10 Year: Which is better?
The 10 YO is an upgrade over the regular Bulleit
- The Bulleit 10 offers a nice fruity sweetness the regular Bulleit lacks making it a deeper and more complex pour. The additional aging brought more charred oak making it more satisfying and a better bourbon.
- Is it worth the upcharge? If you have already tried the old Bulleit give it a shot as you are likely to find a refined version.
- If you are new to Bulleit start with the regular and see how it works.
I am a bar and liquor shop owner in Oaxaca, Mexico where I have tasted hundreds of different spirits; perhaps more than I should!