The mashbill for most ryes is only 51-60% rye, and the rest corn. The LDI ryes, of which Bulleit is one, are unique in being 95% rye. The LDI stock was originally intended for blending, but the recent interest in rye has various companies bottling it for sale as-is.
I’m a big fan of Bulleit, and this is interesting! I’ve been using it to make Sazeracs lately, and it’s so smooth - yet very Rye spicy - that it makes a perfect sipper.
If any of you get a chance, try Copper Fox, it has a nice smokey flavor.
Redemption makes a half bourbon/half rye that’s great too.
Now that the weather is nice, I like to have a rye old fashioned on the porch most evenings.
The other ryes that fit loosely into that group are the products sourced from Alberta Distillery, like Whistlepig and some others I’m not remembering. Those are all 100% rye, and again, originally intended for blending.
Actually, I don’t think that is legally possible. 
Redemption bourbon is quite high in rye, of course. 31% IIRC. But it is still a bourbon.
It’s calle Redemption High Rye, and you are correct that it is not 50/50, I believe it is 38% rye, but I am in Afghanistan and can’t click on any website about alcohol. The best I can do is squint at a google image of the bottle right now. It’s like trying to watch unscrambled porn.
Actually, it’s* sort of* possible. High West has a bottling called Son of Bourye that’s a blend of two whiskeys, a rye (from LDI) and a bourbon (from Four Roses).
I had the Redemption bourbon somewhere. It’s 38% rye and really young. I thought it was harsh.
I tried rye to experiment with Manhattans. Gotta say I did not like them but I do like old-fashioneds. What’s a good rye for that? Plus I’m thinking of adding a dash or 2 or orange bitters to get the orange flavor without cutting an orange slice every time. Oh and is the slash of soda necessary if I have 4 dashes of bitters (2 Angostura and 2 orange)?
Just bought a bottle of the Redemption High Rye bourbon. Definitely young. Very young. But nicely spicy. I don’t think it will replace Russell’s Reserve for my manhattans, but it’s an ok tipple on its own.
Ah, Manhattans… So hard to find a cocktail bar that does them justice. I was at The Redhead in Chicago, and I had enough nerve to ask the bartender if he makes a decent one. He said yes, so I asked him what whiskey he’d use. Not a rye. No rye in the house to his knowledge. I don’t really blame him. it’s hard out there for a bartender drowning in a sea of appletini orders.
Best thing I ever did for my manhattans (besides switching to rye) was to get a really good vermouth. Carpano Antica is the way to go. Also happens to be the only sweet vermouth I’ve ever tried that’s worthy drinking straight. It’s a completely different product than the Martini & Rossi stuff.
I like my Manhattans very sweet, so I have to make them myself to really hit the right profile. Although the bar at Sinatra (Wynn Las Vegas) comes very close. They use rye, of course.
I tried to order an old-fashioned with rye (see above). He decided to order it with burbon because the only rye the bar had was blended :rolleyes:
I know the bar you’re talking about, but I’ve never been there. That said, their website says they have Old Portrero and Templeton Ryes. However, they’re also listed in their “bourbon” section, so who knows what’s going on there. ETA: Actually, it’s a bit weird. They have two different pages for their premium liquors, and one lists Old Portrero under bourbons, while the other one has it under “premium whiskey and bourbon,” along with the Templeton Rye.
So glad I saw this thread. I am a rye newbie and now I have some great info. Got a bottle of Templeton as a gift recently and went to a couple tastings - enough to find I quite like it. Now I can go get a bottle of Bulleit and add it to the cabinet.