AGED 10 YEARS – BOURBON FRONTIER WASH WHISKEY

BULLEIT SMALL (95 BATCH) RYE

Cheese & Ham

Pig Roast

Social Hour

Bourbon & Whiskey

BULLEIT FRONTIER WHISKEY

Crush the rye, corn and malted barley to a coarse grist. Heat approximately 45–55 gallons of strike water to 165°F (74°C) taking into account grain temperature and expected mash thickness to hit a target mash temperature of 148–152°F (64–67°C). Add water treatment (calcium salt) and acid blend as needed to adjust mash pH to ~5.2–5.6.

Mill and heat strike water

Slowly add the crushed grains to the strike water while stirring to avoid dough balls. Target mash thickness ~1.25–1.5 qt/lb. Hold at 148–152°F (64–67°C) for 60–90 minutes to allow enzymatic conversion of starches to fermentable sugars. Stir occasionally and check conversion with iodine test (should not turn blue).

Mash in and rest

Raise mash to 168–170°F (76–77°C) for 10 minutes to mash out. Begin lautering/sparge with 40–50 gallons of water heated to about 170°F (77°C) until you collect approximately 90–95 gallons of wort/runoff (adjust volume for expected losses) with target specific gravity of pre-ferment wort around 1.060–1.070 (15–17°P) depending on efficiency.

Mash out and lautering

Cool the wort as quickly as possible to fermentation pitching temperature (65–75°F / 18–24°C) using a heat exchanger or immersion chiller. Aerate or oxygenate the wort thoroughly to support a healthy fermentation.

Cool wort

Transfer cooled wort to the sanitized fermentation vessel. Pitch the selected distillers’/ale yeast (approx. 4 oz for this volume) and add yeast nutrient. Maintain fermentation temperature in the range appropriate for the yeast strain (typically 65–75°F / 18–24°C). Fermentation should begin within 12–48 hours and run vigorous for 3–7 days, continuing to a steady finish. Monitor specific gravity until it stabilizes, aiming for final gravity ~1.010–1.020 depending on recipe to yield desired wash ABV (roughly 8–12% ABV).

Pitch yeast and ferment

After active fermentation subsides, allow the wash to rest and settle for 24–48 hours to clarify. Rack the clarified wash off heavy yeast/trub solids into a clean still charge tank to reduce carryover of solids during distillation.

Condition and settle

Perform a stripping run in a pot still or column: heat the wash to vaporize alcohol and collect low wines until the condenser output drops or you reach target ABV in the low wines (typical target ~20–30% ABV in the collected low wines). Collect all foreshots and heads separately if desired for safety and quality control; discard foreshots (the initial small fraction high in methanol and volatiles).

First distillation (stripping run)

Redistill the low wines carefully to produce the heart cut that will be barreled. Make careful cuts: discard foreshots (first small fraction), collect heads separately (usually cut by smell/temperature/ABV), then collect the heart (clean rye-forward spirit) until the tail fractions begin to produce off-flavors or the ABV drops to your cut limit (commonly 40–55% ABV on the still). Tail and heads can be held for recycling into future spirit runs if desired.

Spirit run (redistillation)

Adjust the distilled heart if necessary to barrel proofing strength. Traditional American rye/bourbon frontier-style washes are often barreled at a relatively high proof (110–125 proof / 55–62.5% ABV) to extract oak compounds and allow maturation. Measure and adjust with distilled water if needed to your target barrel fill proof (commonly around 115–125 proof for young, robust aging).

Proof and prepare for barreling

Fill new charred American white oak barrels (char level #3–4) with the proofed spirit. For a 95 gallon batch and using standard 53 gallon barrels you will need approximately two barrels. Ensure barrels are clean, checked for leaks, and stored upright in a temperature-controlled rickhouse or storage area.

Fill barrels

Age the spirit for 10 years to achieve the described profile. Rotate or monitor barrels periodically. Environmental factors (temperature swings, humidity) will affect extraction and evaporation (angel's share). Record barrel temperatures, fill levels and periodic sample tastings to monitor maturation. Expect color to deepen and flavors to develop: vanilla, caramel, oak, spice and rye grain forwardness consistent with a 10-year aged rye-forward whiskey.

Age for 10+ years

After 10 years of aging, sample each barrel and blend for consistent flavor profile if using multiple barrels. Reduce proof with distilled water to desired bottling proof. If creating a Bulleit-style finished product, target a bottling proof between 90–95 proof (45–47.5% ABV) or follow brand specifications. Use proper filtration if desired (chill filtration optional) before bottling.

Blend and proof

Bottle the finished whiskey into appropriate bottles (estimate ~380 standard 375 mL or 50 cL bottle equivalents from losses accounted; adjust according to actual yields). Seal with closures, label, and store upright. Record batch details: grain bill, distillation cuts, fill proofs, barrel numbers, and aging dates for traceability.

Bottle and label

Rye malt (or crushed rye grain)

Corn (cracked or flaked)

Malted barley (for diastatic enzymes)

Brew or distilled water (strike and sparge combined)

Calcium sulfate (gypsum) or calcium chloride, water adjustment

Brewers’ or distillers’ yeast (whiskey/ale yeast or distillers’ strain)

Yeast nutrient

Acid blend or lactic acid (for mash pH adjustment)

Fermentation vessel (clean, sanitized)

Heat source for mashing

Still (pot or column) and condensers

Thumper (optional)

New charred American white oak barrels (char level #3-4)

Storage racking space

Water for proofing (if needed)

Bottles and closures

Spread about 1/2 tablespoon of softened butter evenly on one side of each slice of bread (all 8 slices). The buttered side will be the exterior that gets toasted.

Prepare bread

Place four slices of bread butter-side down on a cutting board or plate. If using mustard, spread 1/2 teaspoon Dijon on the unbuttered side of each bottom slice. Divide the ham evenly (2 slices per sandwich) and lay on top of the mustard. Top the ham with 2 ounces of cheddar (either sliced or evenly grated) per sandwich. If using tomato or pickles, add them on top of the cheese. Finish each sandwich with the remaining bread slices, butter-side up.

Assemble sandwiches

Heat a large nonstick skillet or griddle over medium heat (about 325–350°F / 160–175°C). Place sandwiches in the skillet without crowding (cook two at a time if necessary). Cook 3–4 minutes on the first side, pressing gently with a spatula, until golden brown. Flip and cook another 3–4 minutes until the second side is golden and the cheese is melted. If cheese isn't fully melted after flipping, lower heat to medium-low and cover the skillet with a lid for 1–2 minutes to trap heat and finish melting.

Cook sandwiches

Remove sandwiches to a cutting board and let rest 1 minute. Slice each sandwich in half diagonally if desired. Season with a light grind of black pepper to taste and serve immediately.

Rest and serve

Preheat oven to 425°F (220°C). Assemble sandwiches as above but do not butter the exterior of the top slices. Place on a baking sheet, brush tops lightly with remaining butter (about 1/2 tablespoon per sandwich), and bake 8–10 minutes until golden; flip and bake another 4–6 minutes until cheese is melted and both sides are toasted. Rest 1 minute before cutting.

sliced ham (deli-style, about 1/8" thick)

sliced bread (white or country loaf, about 1/2" thick)

cheddar cheese, grated or sliced

butter, softened

Dijon mustard

tomato, thinly sliced

pickles, thinly sliced

black pepper

In a very large container or clean cooler, bring 2 liters of the water to a simmer and dissolve 2 cups kosher salt and 1 cup brown sugar. Add bay leaves, peppercorns, allspice, smashed garlic and thyme; remove from heat and add remaining water cold to cool the brine to room temperature (total about 12 l). Chill the brine in refrigerator or over ice until fully cold.

Prepare brine

Place the dressed whole hog in the brine cavity-first. If necessary, fold or position the hog so it is fully submerged; weigh it down with a clean plate. Seal the container and refrigerate or keep on ice for 12–18 hours. This seasons through and helps retain moisture.

Brine the hog

Remove the hog from the brine, discard the brine, and thoroughly rinse the cavity and surface under cold running water. Pat the hog dry with clean towels and let rest uncovered in a refrigerated environment (or in a cool, shaded spot) for 2–4 hours to dry the skin (this promotes better crisping).

Rinse and dry

In a bowl combine 1 cup paprika, 1 cup brown sugar (rub), 3 tbs kosher salt (rub), 2 tbs ground black pepper, 2 tbs garlic powder, 2 tbs onion powder, 1 tsp cayenne and 2 tbs smoked paprika. Whisk to blend.

Make the dry rub

Brush the hog all over with about 1 cup olive oil to help the rub adhere. Generously apply the dry rub to the exterior and inside the cavity, massaging it into the skin and crevices. Tie the legs and secure the body on the spit or in the roasting cradle using butcher twine so it rotates or sits evenly.

Oil and rub the hog

Set up your roast pit, spit or charcoal/wood fire so you can maintain indirect heat around 250–300°F (120–150°C). Bank coals or position wood to one side for indirect heat. Allow coals to burn down to steady embers before placing the hog above the cooking area. Plan for 6–8 hours cook time depending on hog size; replenish fuel as needed.

Prepare the fire

Mount the hog on the spit or place it breast-side up in the roasting cradle. Start the rotation and position the hog so heat is even. Insert the meat thermometer into the thickest part of the shoulder or ham, avoiding bone. Aim to hold an ambient cooking temperature of 250–300°F (120–150°C).

Mount and start roasting

Combine 2 cups apple cider vinegar and 2 cups apple juice in a heatproof container or pot. Keep the mop sauce warm near the pit for basting.

Make mop sauce

Every 30–45 minutes, baste the hog with the warm mop sauce using a mop or brush, focusing on exposed meat areas but avoiding cooling the skin too much. Monitor the fire and add coals or wood as needed to maintain steady temperature. Rotate the hog continuously if using a spit to promote even cooking and crisping.

Baste and monitor

Continue roasting until the internal temperature in the thickest parts (shoulder and ham) reaches 190–200°F (88–93°C) for pullable, well-rendered meat, or 165–175°F (74–79°C) if you prefer shreddable but slightly firmer meat. For a whole hog expect 6–10 hours depending on size and heat consistency.

Finish cooking to temperature

When target internal temperature is reached, carefully remove the hog from the spit or cradle. Tent loosely with foil and rest for 30–60 minutes to allow juices to redistribute.

Rest the hog

If the skin needs extra crisping, brush the exterior with melted butter (1 cup) and place near hot coals for a few minutes, or increase heat briefly while turning to crisp evenly—watch closely to prevent burning. The butter will help color and finish the skin.

Crisp the skin and glaze

Carve the hog by removing shoulders, hams, loins and ribs, then slice or pull the meat as desired. Arrange on platters, garnish with chopped fresh parsley and optional apple slices. Serve hot with desired sides and condiments.

Carve and garnish

Dispose of coals and grease safely once fully cooled. Refrigerate leftover cooked pork within 2 hours in shallow containers. Use leftover meat within 3–4 days or freeze for longer storage.

whole hog (dressed)

water (for brine)

kosher salt

brown sugar

bay leaves

black peppercorns

allspice berries

garlic cloves, smashed

fresh thyme

paprika

brown sugar (rub)

kosher salt (rub)

black pepper (ground)

garlic powder

onion powder

cayenne pepper

smoked paprika

olive oil

apple cider vinegar (mop)

apple juice (mop)

butter, melted (finish)

large roasting spit or hog-roast cradle

charcoal or wood

meat thermometer

butcher twine

fresh parsley, chopped (garnish)

apple slices (optional garnish)

If you don't have honey syrup ready, combine equal parts honey and warm water (e.g., 1/4 cup honey + 1/4 cup warm water). Stir until fully combined and cool to room temperature. Measure 1/2 oz for the cocktail.

Make honey syrup

Add 2 oz bourbon, 1 oz fresh orange juice, 1/2 oz fresh lemon juice, 1/2 oz honey syrup, 1/4 oz Aperol and 2 dashes Angostura bitters to a cocktail shaker.

Fill the shaker with 6 ice cubes, cap and shake vigorously for 12–15 seconds until the outside of the shaker is cold and the mixture is well chilled and slightly diluted.

Strain the cocktail into a rocks glass over a single large ice cube.

Express an orange peel over the drink (hold peel skin-side down above glass and give it a firm twist to release oils), then rub the peel around the glass rim and drop the twist into the drink as garnish.

Serve immediately alongside the small plate.

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet and brush both sides lightly with extra-virgin olive oil (about 2 tablespoons total).

Toast the slices in the oven for 6–8 minutes, flipping once, until golden and crisp. Remove and let cool slightly.

Spread about 1 teaspoon each of softened goat cheese on each toasted slice (use the 4 oz total across the slices).

Drizzle a small amount of honey (about 1/3 tsp) over each crostini, then sprinkle with chopped toasted walnuts, a few thyme leaves, and a light pinch of flaky sea salt and freshly ground black pepper.

Arrange crostini on a platter and serve warm or at room temperature with the cocktail.

bourbon

fresh orange juice

fresh lemon juice

honey syrup (1:1 honey:water)

aperol

angostura bitters

ice (for shaking)

ice (for serving)

orange peel (for garnish)

baguette, sliced 1/3" thick

extra-virgin olive oil

goat cheese, softened

honey

toasted walnuts, chopped

fresh thyme leaves

flaky sea salt

freshly ground black pepper

Place an old-fashioned glass or rocks glass in the freezer for 5–10 minutes or fill it with ice and cold water while you prepare the drink to chill the glass.

Chill glass

In a mixing glass or cocktail shaker (without shaking), add 1.5 oz bourbon, 0.5 oz rye whiskey, 0.5 oz sweet vermouth, 0.25 oz amaro, 0.25 oz simple syrup, 2 dashes Angostura bitters, and 1 dash orange bitters (if using).

Combine ingredients

Fill the mixing glass with plenty of ice. Stir gently but steadily for 20–30 seconds (about 30–40 continuous rotations) until the mixture is well chilled and slightly diluted. The exterior of the mixing glass should feel quite cold.

Stir and dilute

If you used ice and water to chill the serving glass, discard the ice/water. Add 1–2 large ice cubes to the chilled old-fashioned glass.

Prepare serving glass

Strain the mixed cocktail over the large ice cube(s) in the serving glass using a Hawthorne or julep strainer. Allow the drink to settle for a few seconds.

Strain and finish

Express the oils of an orange peel over the surface by holding the peel skin-side down about 3–4 inches above the drink and giving it a quick twist to release oils. Run the peel around the rim of the glass and drop it into the cocktail as garnish.

Garnish

Serve immediately. Sip slowly to appreciate the blended notes of bourbon, rye, vermouth and amaro.

Serve

Bourbon (e.g., Maker's Mark)

Rye whiskey

Sweet vermouth

Amaro (e.g., Averna or Montenegro)

Simple syrup (1:1)

Angostura bitters

Orange bitters (optional)

Large ice cubes

Orange peel (for garnish)

Select a clean rocks glass and chill it briefly (optional) by filling with ice water for 30–60 seconds, then discard the water.

If using a large ice cube or whiskey stones, place the large cube or stones in the chilled glass.

Measure 2 oz Bulleit Frontier Bourbon and pour it into the prepared rocks glass over the large ice cube or whiskey stones.

Measure and pour

If you prefer a slightly more open flavor, add 0.25 oz (about a splash) of chilled water to the bourbon. Alternatively, add a few drops of room-temperature water or let the ice melt slightly for gentle dilution.

Optional gentle dilution

Swirl gently with a bar spoon once or twice to integrate the water and chill the spirit without over-diluting.

For an aromatic lift, express an orange peel over the glass: hold the peel between thumb and forefinger with the outside facing down toward the spirit and give it a firm twist to spray oils onto the surface, then run the peel around the rim and drop it into the glass (or discard, as preferred).

Optionally, add a Luxardo or cocktail cherry for a touch of sweetness and visual appeal.

Bulleit Small (95 Batch) Rye

Cheese & Ham

Pig Roast

Social Hour

Bourbon & Whiskey

Bulleit Frontier Whiskey