Berkey, Chad, and Jeremy LeBlanc. The North American Whiskey Guide from Behind the Bar. Salem, MA: Page Street Publishing Co., 2014.
Bulleit Pass is a stirred bourbon, Cynar and vermouth drink. The accompanying note prefers stirring and uses ambiguous language about avoiding ice dilution while cutting oils and esters.
Chad Berkey and Jeremy LeBlanc, The North American Whiskey Guide from Behind the Bar (Salem, MA: Page Street Publishing Co., 2014), “Bulleit Pass” — recipe and stirring note.
Chad Berkey and Jeremy LeBlanc, The North American Whiskey Guide from Behind the Bar (Salem, MA: Page Street Publishing Co., 2014), “Bulleit Pass” — recipe and stirring note.
“Bulleit Pass” — recipe and stirring note
Berkey and LeBlanc, North American Whiskey Guide, “Bulleit Pass” — recipe and stirring note.
“Bulleit Pass” — recipe and stirring note
Fresh full-source review2026-09-29: PDF sheets450–451 (internal coordinates; use existing named profile as reader locator). Verified means faithful attribution to the supplied2014 book, not independent truth or current product verification. Earlier paraphrase added aeration and a physical explanation not stated here. This is a bartender technique preference, not experimental support for dilution chemistry; photograph shows ice although the method does not specify its amount.
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