Bulleit Rye is a straight rye whiskey poured at Grappa in Queen Anne, Seattle. Known for its bright, crisp and decidedly spicy profile, it is a modern favorite among guests who love rye at its most expressive, all clean grain and lively character.
About the Distillery
Bulleit Rye is sourced and crafted from rye whiskey distilled in Indiana, at the well-regarded distillery historically known as MGP in Lawrenceburg, a producer celebrated for its high-rye whiskeys. The Bulleit brand, with its frontier-style flask bottle and embossed lettering, has become one of the most recognizable names in American rye, prized for its consistency and clean, grain-driven style.
Style & Mash Bill
This is a very high-rye whiskey, built almost entirely on rye grain with just a touch of malted barley, which is what gives it such a pronounced, unmistakable rye personality. It is distilled in Indiana in the classic American style and matured in new charred oak barrels, which add a measured layer of vanilla and oak sweetness to temper the assertive grain. The result is crisp, dry and emphatically rye-forward.
Tasting Notes
Expect a bright nose of rye spice, mint and dried herbs, leading to a crisp palate of cinnamon, black pepper, a touch of vanilla and a clean cereal note. The high-rye character drives a dry, spicy structure all the way through to a snappy, peppery finish. It is sharp and refreshing, a superb choice for cocktails and an invigorating sip on its own.
What to Pair It With
The crisp, peppery bite of Bulleit Rye loves bold, savory flavors. Pair it with our Spicy Sausage Rigatoni, with the Sicilian Meatballs, or with a Charcuterie Board. Explore the full dine-in menu for more.
How It’s Served at Grappa
Bulleit Rye is poured neat or on the rocks at $13, equally at home sipped slowly or stirred into a crisp cocktail.
FAQ
Where is it from?
Bulleit Rye is sourced from rye whiskey distilled in Indiana, at the respected Lawrenceburg distillery long known as MGP, famous for its high-rye production.
What does it taste like?
It is bright and crisp, with rye spice, mint, cinnamon, black pepper and a clean cereal note, finishing dry and snappy.
Is it a spicy rye?
Very much so. Its very high-rye recipe makes it one of the more emphatically spicy, grain-forward ryes, crisp and peppery from start to finish.
When you are ready to join us, book a table, browse the cocktail & spirits list, and the dine-in menu.
