Why San Francisco is obsessed with Bulleit

For many years, when Tom Bulleit took his annual trip to San Francisco, he only had one gift to share: that familiar orange-label of Bulleit bourbon.

“I can remember sitting in Bourbon & Branch about 10 years ago, a bunch of bartenders are chatting with Tom and they’d say things like ‘Tom, you make this wonderful (what we call rye-forward) bourbon, you ever think about making a rye?’” says Steve Beal, a locally based senior master of whiskey for Diageo and one of only 15 Masters of Whiskey in the world. “Tom would say, ‘Well, I make bourbon,’ but then he’d poke me. ‘You think we ought to make a rye?’ I’d say maybe, but next year the same thing would happen.” Full story

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s