Yup, I made it. And here's the proof:

Safe to say, there was a lot of mixology going on. More to come soon. Mmmmmm, Rye.

So after hanging out with Tom Bulleit at this event, I must say that Bulleit's Rye is quite surprising: It's actually very mellow, like it was intended to be mixed in a cocktail. One would expect that rye to come charging across the palate like a 'high rye' bourbon, but it doesn't. Ironically, I would place Bulleit Rye in a softer arena than Bulleit Bourbon! Sampled neat, I found it to be very easy going and with a little (very little) water it came alive with some spice - but this is not a spirit that's going to stand up to a lot of water or ice. Interesting choice, Tom. Very cool.