Bulleit Single Malt

Bulleit Single Malt is listed here under bourbon, with Massachusetts as its stated appellation. The name points to a malted-barley whiskey from a single distillery. That makes it a different animal from Bulleit's better-known high-rye bourbon, so it's worth tasting on its own terms. The listing doesn't give an age, proof or cask treatment, so treat the notes below as what whiskeys of this kind usually show, not a measured profile. Expect a grain-forward nose with biscuit and toasted malt, then vanilla and caramel from new or lightly charred oak, and a gentle baking-spice finish. A malt-driven spirit tends to taste rounder and less sweet than a corn-heavy bourbon, with more cereal and bread-crust character. Start by pouring a small measure neat in a Glencairn glass. The tulip shape concentrates the malt and oak aromas so you can compare the nose with the palate. Then add a few drops of room-temperature water. Water often opens up the grain and softens any alcohol heat, so you can see whether the spice or the vanilla comes forward. For slower sipping, a rocks glass with one large cube chills the pour gently without diluting it quickly. Very cold serving mutes malt sweetness, so keep the ice minimal if the grain character is what you're after. In cocktails, the Old Fashioned is the clearest showcase. Use a sugar cube or a small spoon of rich syrup, two dashes of Angostura and an orange peel, and go light on the sweetener so the malt shows through. A Manhattan with sweet vermouth and a cherry works well because the malt's bready body can stand up to vermouth's herbal bitterness. For a Whiskey Sour, shake with fresh lemon juice and a modest amount of syrup. An egg white adds a silky texture that suits a rounder whiskey. A highball is the simplest long drink: pour over plenty of ice, top with cold soda water at roughly three parts soda to one part whiskey, and finish with a lemon twist. At the table, malt-forward whiskeys go well with aged cheddar, roasted nuts, dark chocolate, or grilled and smoked meats.