It is characterized by a high rye content for a bourbon (at approximately 28% of the mash bill) and being aged at least six years.
[5] The current recipe follows the original mash bill produced by Augustus Bulleit, which used two-thirds corn and one-third rye.
[6] Tom Bulleit began distilling his version in 1987,[2] characterized by a high rye content and relatively lengthy aging.
[2][8] Diageo acquired various Seagram's assets, including the Bulleit brand, which was then produced by its subsidiary Kirin Brewing Company at the same Lawrenceburg plant.
[9] Tom Bulleit's daughter Hollis left her position at Diageo in 2017 after 10 years,[10] claiming she was being pushed out because she was a lesbian.
[11] The current Bulleit bourbon whiskey mash bill contains 68% corn (maize), 28% rye, and 4% malted barley.
[20] Food critic Morgan Murphy said "This amber beauty, with its notes of spice, rye, and cedar, packs a stronger bite than its sweet aroma would imply.