Bulleit Single Malt Whiskey

ABC - $59.99  

TW - $64.99

Class VI - $54.90

ABV - 45%

NAS (Aged at least 4 years per TTB regulations)

18 Nov 25

Bulleit Single Malt Whiskey

From TW:  “Bulleit Single Malt is made with a Bulleit-curated malt barley strain aged in Bulleit Bourbon barrels. This whiskey offers an aroma of sweet vanilla and toasted oak, light and fruity on the palate with hints of red fruit and pear.”

While we’ve talked plenty about the legal definition of “bourbon,” American Single Malt has never had a formal standard.  There is now.  Just as Champagne, Scotch, and bourbon each have specific, protected definitions, American Single Malt finally has one too. We don’t call our single malt “American Scotch,” and the Scots don’t label theirs “Scottish Bourbon.” That may irritate some folks, but I appreciate the clarity. Government-defined categories may feel like turf protection to some, but seeing a label and knowing what you’re getting is helpful.

From the internets we learn:  The legal definition of American Single Malt is a recent addition.  In late 2024 the Alcohol & Tobacco Tax & Trade Bureau (TTB) established the category’s unique standards of identity.  Per the TTB, American Single Malt Whiskey is now officially defined as:

• Mashed, distilled and aged in the United States

• Distilled entirely at one U.S. distillery

• Distilled to a proof of 160 or less

• Distilled from a fermented mash of 100% malted barley

• Stored in oak barrels (used, uncharred new, or charred new) with a maximum capacity of 700L

• Bottled at not less than 80 proof

  
  

One thing that stands out in the new standard is the allowance for “used, uncharred new, or charred new barrels.” That’s a much broader range than bourbon producers are permitted.  We know that bourbon must be aged in a new, charred oak container.  If it’s ‘Straight Bourbon’, it must be aged for at least two years (Bottled in Bond - 4 years).  Once a bourbon distiller empties a barrel, they can reuse it, but they can’t call the next product bourbon.  So bourbon distillers sell their barrels to the Scotch industry who put them to good use making delicious Scotch.  

At one of my recent visits to a Virginia distillery, the owner compared used barrels to used teabags: there’s simply less flavor left to extract.  That’s one reason why Scotches tend to be aged longer in the used barrels.  The other reason for the longer aging is because the climate in Scotland is so much colder.  As the ambient temperature warms, the liquor flows into the wood.  When the temperature drops, the wood contracts and squeezes the whiskey out of the wood and back into the barrel.  After enough cycles of this in-and-out flow and the clear ‘white dog’ (unaged bourbon) starts to turn the beautiful amber that we all love.

In Scotland there’s just not enough whisky flowing into the charred barrel staves to make the changes and improvements to taste so they need more cycles to get it to the point that the master distiller wants to put his product up for sale.  That’s not the case in the United States, especially in Kentucky.  The summers are very hot so a lot of whiskey is getting deep into the barrel char.  The winters are very cold which means the barrel is squeezing out a lot of the whiskey it had absorbed.  With a new ‘tea bag’ (new charred oak barrel) the flavor of the barrel quickly influences the whiskey inside of it. That’s why we often see high-quality eight-year bourbons, while Scotch typically hits similar complexity closer to twelve or sixteen years. (Of course, everyone has opinions on this; I’m sharing what I’ve learned over the years.

Allowing American Single Malt producers to use used or uncharred barrels is likely a nod to distillers who want more delicate oak influence. While it's not economically great for them, more cycles through the wood can help create a balanced, nuanced whiskey - something many single malt makers value.

This is all speculation on my part and while I wish I could provide you the answer here, I cannot.  However, it sounds like an excellent topic for the future.  I think I see an American Single Malt tasting soon!  Let me know if you’re interested (whiskeyandpoliticsdc@gmail.com).  I’ll do more research (tough job) and get back to you.  When we do the tasting, bring your pool cue (and your lunch money).

Given that the parent company, Diageo, owns more than thirty Scotch distilleries, it was only a matter of time before they explored American Single Malt here in the States.

I looked around for tasting notes on Bulleit Single Malt, and For Whiskey Lovers offers a solid overview. While some of the notes are more subtle than my palate usually picks up, I do notice that it does have a quick finish (story of my life!). 

“Bulleit American Single Malt Whiskey originates from Kentucky, the heartland of American whiskey-making. Crafted with precision, this whiskey reflects the rich heritage and craftsmanship that Bulleit is known for, offering a distinct expression in their lineup.

On the palate, Bulleit American Single Malt Whiskey delivers a complex and balanced profile. Tasting notes reveal rich flavors of roasted malt, complemented by hints of caramel, vanilla, and dried fruit. The finish is smooth and lingering, with subtle smoky undertones that add depth to each sip.  This whiskey is made from 100% malted barley, showcasing the purity of its ingredients. Best enjoyed neat or with a splash of water to open up its nuanced flavors, Bulleit American Single Malt Whiskey is a testament to the evolving art of American whiskey.”  

For years, all Bulleit whiskey was sourced.  They didn’t have a distillery so they took their recipe (mashbill and yeast) to a distillery who completed the fermenting and distillation.  Many NDPs (Non-distilling Producers) source their distillate from contract distilleries and then barrel, age, and bottle the whiskey at their facilities.  There’s nothing wrong with this - as long as the company discloses this information on the label - and you can get some great whiskey from NDPs, like Bulleit American Single Malt.  Some years ago, Bulleit built their own distillery and made their own bourbon and rye.  After doing some research, I’ve learned that while their American Single Malt is their own proprietary barley and yeast, it is distilled elsewhere.  The label says that it’s distilled in Kentucky so we know it’s not an MGP product.  Whether they plan to bring single-malt production fully in-house remains to be seen. 

In any case, I’m confident you’ll enjoy this distinctive American Single Malt from Bulleit.  If you don’t love Scotch, find Bulleit American Single Malt in a bar and try it, or buy a fifth and split the bottle and cost with some friends.  I think you’re gonna like it.

Chays!

AI was used on original content to polish the language for readability, fix grammar and punctuation issues, and slightly adjust structure where needed for smoother flow.

Breaking Bourbon tells us: Distillery: Sourced from an undisclosed Kentucky distillery

Age: NAS (Aged at least 4 years per TTB regulations)

Mashbill: 100% Malted Barley

“Bulleit doesn’t disclose how old Bulleit American Single Malt is or who it was sourced from. They did confirm with us that it is distilled in Kentucky”

Cocktail

Of course, when we picture Rob Roy, we picture Liam Neeson.  Roy was a legit badass and had a cocktail named after him.  The Rob Roy cocktail  was created in 1894 by

a bartender at the Waldorf Astoria in Manhattan, NYC. The drink was named in honor of the premiere of Rob Roy, an operetta loosely based upon Scottish folk hero Rob Roy MacGregor.  A Rob Roy is similar to a Manhattan, but is made exclusively with Scotch whisky.

Let’s do an American version of this American cocktail

2oz   Bulleit Single Malt Whiskey

1oz   Sweet vermouth

Dash Angostura bitters

2 cherries

Combine all ingredients in a mixing glass with ice and stir until chilled. Strain into a chilled martini glass and garnish with brandied cherries.