Country: United States
Variety: Rye, Whisky
Bulleit Rye Whiskey
Aroma: outstanding notes of cherry and vanilla, with subtle notes of leather and tobacco.
Flavor: start with the spices, follow by peach, cherry and a hint of orange zest. Smoky finish with a hint of sweetness.
Rye (Secale cereale) is a grass grown extensively as a grain, a cover crop and a forage crop. It is a member of the wheat tribe (Triticeae) and is closely related to barley (genus Hordeum) and wheat (Triticum). Rye grain is used for flour, rye bread, rye beer, crisp bread, some whiskeys, some vodkas, and animal fodder. It can also be eaten whole, either as boiled rye berries or by being rolled, similar to rolled oats.Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn (maize), rye, and wheat. Whisky is typically aged in wooden casks, generally made of charred white oak.Whisky is a strictly regulated spirit worldwide with many classes and types. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wooden barrels.Whiskies do not mature in the bottle, only in the cask, so the "age" of a whisky is only the time between distillation and bottling. This reflects how much the cask has interacted with the whisky, changing its chemical makeup and taste. Whiskies that have been bottled for many years may have a rarity value, but are not "older" and not necessarily "better" than a more recent whisky that matured in wood for a similar time. After a decade or two, additional aging in a barrel does not necessarily improve a whisky.While aging in wooden casks, especially American oak and French oak casks, whisky undergoes six processes that contribute to its final flavor: extraction, evaporation, oxidation, concentration, filtration, and colouration.
Extraction in particular results in whisky acquiring a number of compounds, including aldehydes and acids such as vanillin, vanillic acid, and syringaldehyde.