Mesquite has been central to barbecue in the American Southwest for centuries: the wood burns hot, produces a sharp, slightly bitter smoke, and transforms everything it touches. Bulleit’s new limited release borrows the logic. The mashbill is 65% corn, 30% mesquite-smoked malt, and 5% malted barley, no rye, which marks the first time the brand has moved away from its high-rye recipe since the 1800s Kentucky formula it claims as its origin. The smoked grain was mashed, fermented, and distilled at Bulleit Distilling Co. in Shelbyville, Kentucky in November 2018 and pulled from barrel in 2025 after at least six years of ageing. Bottled at 93 proof. The smokiness reads differently from Islay peat: lighter on the nose, more savoury on the finish, with sweet corn and vanilla running throughout. One-time release, available now.
$50 | bulleit.com