Review | Wild Turkey Jimmy Russell’s 70th Anniversary 8 years old

The American bourbon brand of Wild Turkey has released a special commemorative whiskey to celebrate the remarkable career of Jimmy Russell, the long-serving Master Distiller. This year marks the 70th anniversary since Russell began working at the dist…



The American bourbon brand of Wild Turkey has released a special commemorative whiskey to celebrate the remarkable career of Jimmy Russell, the long-serving Master Distiller. This year marks the 70th anniversary since Russell began working at the distillery in Lawrenceburg, Kentucky on September 10 1954. His remarkable career includes establishing Wild Turkey as a global brand and being inducted into the Bourbon Hall of Fame. 

The Wild Turkey Jimmy Russell's 70th Anniversary 8 years old features whiskeys of 8- and 9-years of age that were hand-selected by son Eddie Russell and grandson Bruce Russell, who both work at the distillery in senior positions, from Jimmy's favourite rickhouses. 

The Wild Turkey distillery is in the town of Lawrenceburg in the famous whiskey making state of Kentucky. The origins date from the Ripy family in the late-1860s and 1870s and there are a couple of stories regarding the name - one is because it was built on Wild Turkey Hill and the other regards a story about a former employee. He used to go on an annual turkey hunt with and took whiskey from the distillery with him. In the following year they asked him to bring more of "that wild turkey whiskey" and the Wild Turkey brand was introduced shortly afterwards. 

The brand was one of the most popular bourbon brands before Prohibition, but the distillery was forced to close during that period.  However, it was one of the first to reopen after Prohibition and this helped to establish Wild Turkey as a leading American whiskey brand.  It is currently owned by Gruppo Campari, who took control in 2009. 

The Wild Turkey Jimmy Russell's 70th Anniversary 8 years old is bottled at 101 Proof (50.5% ABV) and the bottle features Russell's signature. The bourbon is available in the USA and selected international markets in limited numbers. A bottle will cost US$50.

 


Our Tasting Notes

The colour is deep coppery gold and the nose is packed with aromas of vanilla and toffee, plus burnt orange and the match that lit it. Further aromas of golden syrup, honey and milk chocolate mingle with warming oak spices (think of cinnamon, mace and clove) and hints of cherry, marzipan and old cigar box. 

On the palate this whisky has a lovely mouth feel and plenty of honey and vanilla notes to begin with - think of fresh vanilla pod especially. There are also notes of sweet marzipan and glace cherry with some preserved bitter orange, icing sugar and golden syrup. Then come some toasted nuts - imagine almond, hazelnut and brazils. In the background there is a slightly flinty and mineralic vibe that is reminiscent of wet pebbles or stones. This is followed by hints of cocoa powder and something grassy and hay-like. Some drying oaky spice and a cinnamon stick appear at the end.

The finish is long and increasingly dry, woody and hot. The sweet golden syrup and honey-like characteristics fade after time and this leaves the toasted nuts and drying wood spices to come to the fore. Some later fruitiness also evolves with the bitter orange and glace cherry again coming through well.

What's The Verdict?

This is a lovely limited edition from Wild Turkey and one that is great for such a great occasion. The lovely and sympathetic use of old casks have given a lovely aroma and flavour profile that balances the sweet, fruity and spicy elements well. This is a proper sip and savour bourbon - that's exactly what you should do with this. It is absolutely delicious.


Heritage guides Bruce Russell as 3rd generation whiskey maker at Wild Turkey

Dad had never really talked to me more than 15 minutes! But he spent a whole afternoon with me. I thought, “Dad can speak in full sentences! He’s good at his job. He’s passionate.”

Depending on the family, “heritage” is a happy or hellish topic of discussion.

Heritage guides Bruce Russell as 3rd generation whiskey maker at Wild Turkey

For Jimmy, Eddie and Bruce Russell, who distill and blend Wild Turkey whiskeys, heritage is weighty, multifaceted, honorable, a product of time and temperament. Bruce Russell views his family’s heritage with a balance of gravitas and excitement: the responsibility of making his grandfather (Jimmy) and father (Eddie) proud, and the chance to carry their bourbon-fueled torches around the globe.

But as he pointed out multiple times in our chat—originally to talk about the new Wild Turkey 8-year 101 proof bourbon release commemorating Jimmy Russell’s 70th anniversary at the distillery—grandfather and father continue to bear those flames. “Jimmy’s going nowhere,” he said repeatedly. Despite turning 90 in November, Jimmy Russell remains a daily fixture at Wild Turkey’s visitor center. “If he couldn’t walk, he’d have me wheel him out there.”

And though just shy of retirement age at 64, Eddie Russell, isn’t speaking of hanging it up—publicly, at least. A stout and phlegmatic former college football player, Russell rarely seems compelled to talk much to begin with, especially about himself. Keep reading and let Bruce Russell tell you about that.

Dad had never really talked to me more than 15 minutes! But he spent a whole afternoon with me. I thought, “Dad can speak in full sentences!

My first job at the distillery was in 2010 giving tours while I was in college at the University of Kentucky. Dad told me, “They need a tour guide. You’ll make $10 an hour, you're Jimmy's grandson, and so I think you'd be good at it.” After about a month or two, Dad came on one of my tours and then he took me aside and said, “You don't know a lot.”

But he wanted to teach me, so he spent a whole afternoon with me, like, four or five hours, taking me around the distillery, the bottling plant and warehouses, and explained to me the general basics of why we do what we do here. Dad had never really talked to me more than 15 minutes! But he spent a whole afternoon with me. I thought, “Dad can speak in full sentences! He's good at his job. He's passionate.” I didn't know any of this stuff.

Compared to Jimmy, Dad’s (quiet as) a church mouse. But once we got to work together, I got to know him. We got real close, and I started to hear stories about his life growing up in the industry.

Jimmy's pretty quiet at home, but I knew he was extroverted because I've been in public with him. If he's at a restaurant or at church or wherever, he's the life of the party. Sharing road time with him … that taught me who he was, and we also got close. That's the best part of the job. Jimmy, Dad and even my cousin Joann Street (Wild Turkey brand ambassador) … these are three of the most important people in my life now. And I would not have had a close relationship with any of them if it wasn't for whiskey.

...if Jimmy does not think that you're doing the best work, or you're not working your hardest, or you're not showing passion, then he doesn't want you around.

I was living in Austin, Texas, and had to make a choice: whether I wanted to do what Joann's doing or move back to Kentucky and work in the distillery. I ended up choosing to come back. (Jimmy and Dad) actually discouraged me from (working at the distillery). Dad knew that it's not always easy working with your family. Jimmy is this monumental figure, and I think for Dad, he didn't want me to have to do the same thing of following in his footsteps if I didn't want to.

You learn pretty quick when you're working at the distillery that if Jimmy does not think that you're doing the best work, or you're not working your hardest, or you're not showing passion, then he doesn't want you around. He doesn't care if you're related to him or not. He's so serious about that distillery that you really do have to prove yourself to him. That’s made me a better distiller, a better whiskey maker and a better person.

Jimmy's kind of beat it into my head over the years that we should feel very lucky to get to do what we do. We didn't start the brand. We didn't start the distillery. We're a right-place-at-the-right-time family, and we all feel like we've hit the lottery. We've got the best jobs in the world making amazing whiskey and getting to travel around meeting awesome people and sharing that whiskey.

When Jimmy started at Wild Turkey, he was in the lab as a quality person with Bill Hughes, the master distiller. (Jimmy became master distiller in 1967 upon Hughes’ death.) But Dad, he had it the worst out of all of us. He started as the bottom man in the union as a utility guy, a relief operator. Whatever needed to be done that day, that's what he did. Jimmy didn't even give Dad first shift. He made him work second shift.

What I've learned from Dad is hard work and perseverance. He worked at that distillery for 34 years before he had any type of a master title. And he had to work for Jimmy directly. I’ve never worked directly for Dad or Jimmy. My granddad was my dad's boss, which is crazy to me! Dad got a college degree while he was in the union to work his way out of the union. He paid his dues at almost every position in the distillery just to prove to Jimmy that he could start helping out with whiskey making.

Jimmy has a lot of sayings:

  • Do it right, or don't do it at all.
  • Never put out any whiskey you're not proud of.
  • Don't forget who you are and what you believe in.
  • Do things in a way that you're proud of and that you truly believe in.
  • Don't stray from who you are. Do it your way.

That's how he's lived his whole career, and that's probably the best advice he's ever given me. … Jimmy's going to be here every day. He’s an hour early to everything, and he stays an hour late. It's just who he is.

If it wasn't for those old guys, the world wouldn't know anything about our product.

I don't think that it changes a whole lot at the distillery once Dad and Jimmy are gone. From the ground to the warehouses to the distillery—they’ve put so much blood, sweat and tears into it. A lot of those union workers, the Campari folks in the company, the security people … they hold Jimmy in reverence. I heard a union worker say one time, “As long as there's somebody at that distillery who has worked with Jimmy, you'll never be able to get (Jimmy) out of the distillery operation.”

I'd be lying if I said I hadn't heard the same stuff (about the current American whiskey sales slump). For Jimmy and Dad, who both weathered the ‘80s and mid-‘90s, a little bitty blip, when we're already all doing so well … it doesn't really seem like a very big deal to them.

For Turkey, we're doing well. We're seeing huge upticks in business in certain parts of Asia that we're really excited about. There are parts of Europe, parts of South America that bourbon hasn't reached in the same way that it has in the United States, Japan and Australia. I just think that there's a lot more potential out there for bourbon to continue to boom.

Jimmy was the first of the old master distillers to start traveling to promote bourbon. …. If it wasn't for those old guys, the world wouldn't know anything about our product. … But Jimmy wasn’t just about promoting Wild Turkey, he was about promoting bourbon in Kentucky like he was bringing that to the rest of the world. I still think that a huge part of our job is to elevate the entire bourbon industry.

Inbox | The Week’s Whisky News | September 13, 2024

Welcome to Inbox – our weekly round up of whisky news and PR material that has found its way in to the WFE email. We started Inbox several years ago as we cannot write full articles or do justice to every piece received. It features items from arou…



Welcome to Inbox - our weekly round up of whisky news and PR material that has found its way in to the WFE email. We started Inbox several years ago as we cannot write full articles or do justice to every piece received. It features items from around the world of whisky and is published by us each Friday. Within Inbox we aim to write a few lines detailing each press release/ piece of news/ PR event that we have received and provide links, where possible, for you to find out further information. 
 
Here is a round-up of this week's whisky news.
 
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The west Highland craft distillery of Nc' nean has announced its latest limited edition organic single malt - the Nc' nean Huntress Orchard Cobbler. Unusually, the distillery produces two different spirits - one designed for shorter maturation and release at younger age, and one for longer maturation and older bottling. This release features spirit from the time when they switched from one to the next, where cut points are adjusted on the still. This allows fruitier esters to develop in the spirit. 

The Nc' nean Huntress Orchard Cobbler is bottled at 48.5% ABV and is both non-chill filtered and of natural colour. It will be available in the UK and eight US states including Delaware, Maryland, Massachussets, New Jersey, New York, Oregon, Texas and Washington. A bottle will cost £80/ US$105.
 
"This whisky perfectly encapsulates our creativity, innovation, and unique approach to whisky. It is crafted from the transitional weeks between our two recipes, resulting in this wonderfully fruity spirit. This unplanned outcome highlights the magic of experimentation and the beauty of doing things differently."
Annabel Thomas | Founder & CEO of Nc' nean.

 
 

The independently-owned Speyside distillery of Benromach has launched one of its oldest ever single malts - the rare Benromach 50 years old. The whisky has laid in the distillery's warehouses since the early-1970s and is released at the natural cask strength of 54.6% ABV. The rare whisky is presented in a handcrafted and handblown glass decanter created by Highland hot glass studio Glasstorm. This includes battuto, which is a highly skilled technique that sees the glass hand-sculpted by the glassmaker. It means that each decanter is unique. There are just 248 decanters available and they will be available in selected markets worldwide. A bottle will cost £20,000/ US$26,290.
 
 
 

The American bourbon brand of Wild Turkey has released a special commemorative whiskey to celebrate the remarkable career of Jimmy Russell, the long-serving Master Distiller. This year marks the 70th anniversary since Russell began working at the distillery in Lawrenceburg, Kentucky on September 10 1954. Hi remarkable career includes establishing Wild Turkey as a global brand and being inducted into the Bourbon Hall of Fame.
 
The Wild Turkey Jimmy Russell's 70th Anniversary 8-Year-Old Bourbon features whiskeys of 8- and 9-years of age that were hand-selected by son Eddie Russell and grandson Bruce Russell, who both work at the distillery in senior positions, from Jimmy's favourite rickhouses. It is bottled at 101 Proof (50.5% ABV) and the bottle features Russell's signature. The bourbon is available in the USA and selected international markets in limited numbers. A bottle will cost US$50.




The Highland distillery of Fettercairn has announced the third bottling of its annual Scottish Oak Programme release - the Fettercairn 18 years old Scottish Oak Finish. The bottling, which was first released in 2022, is initially matured in American white oak ex-bourbon barrels before a finishing period in casks made from responsibly-sourced native Scottish oak. The 2024 Edition is bottled at 46.8% ABV and is both non-chill filtered and of natural colour. The new whisky will be available from October in the UK and selected world markets, with a bottle costing £212.
 
"The Scottish Oak Programme is one of my proudest achievements and the annual release of the Fettercairn 18 year old is a regular reminder of the journey our team has gone through so far. We hope more people experience how truly special Scottish oak is and the incredible flavours it can impart to Scotch whisky."
Gregg Glass | Master Whisky Maker at Fettercairn.


 

The Irish single pot still brand of Redbreast has announced a new age statement that will permanently join its core range - the Redbreast 18 years old. It represents the first ever bottling of this age by the brand and has already won several awards at global spirits competitions. The new expression is triple distilled  and uses malted and unmalted barley. It features an intriguing four-cask maturation using a combination of ex-bourbon, ex-Oloroso and ex-cream sherries, and ex-Ruby Port casks. 

The Redbreast 18 years old has been created by Dave McCabe, the Master Blender for Redbreast, and is bottled at 46% ABV. It is available via www.redbreastwhiskey.com and in numerous world markets including Australia, Canada, Central Europe, Ireland, Scandanavia, Taiwan, the UK and the USA. A bottle will cost €225/ US$249/ £189.


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New Release: Wild Turkey 8 Year Bourbon, Honoring 70th Anniversary of Jimmy Russell’s Career

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September 10th is a very special day in Bourbon Country. Not very often you get to honor someone for spending 70 years with a company. Yesterday was that day for Bourbon icon Jimmy Russell of Wild Turkey Distillery in Lawrenceburg, KY. Jimmy first stepped foot in the distillery on September 10, 1954, and over the following […]

The post New Release: Wild Turkey 8 Year Bourbon, Honoring 70th Anniversary of Jimmy Russell’s Career first appeared on The Bourbon Review.

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September 10th is a very special day in Bourbon Country. Not very often you get to honor someone for spending 70 years with a company. Yesterday was that day for Bourbon icon Jimmy Russell of Wild Turkey Distillery in Lawrenceburg, KY.

Jimmy first stepped foot in the distillery on September 10, 1954, and over the following years, his steadfast and sometimes stubborn dedication to making bourbon the pre-prohibition way has cemented Wild Turkey as an American icon and helped to drive the success that the bourbon industry enjoys today. To thank him, the team at Wild Turkey is marking the milestone with a celebration including the release of Wild Turkey Jimmy Russell’s 70th Anniversary 8-Year-Old Bourbon, crafted just the way he likes it. 

Jimmy’s earliest days at the distillery were spent sweeping the floors at age 18, and he rose through the ranks to become Master Distiller by remaining committed to crafting bourbon one way – the right way – even when it wasn’t popular. In the 1970s and 80s when the bourbon industry was close to collapse, Jimmy stayed the course. Consumers were favoring lighter spirits, but he refused to dilute his bourbon; embracing the pre-prohibition style that he learned from his mentor and predecessor Bill Hughes, Jimmy “didn’t change a damn thing.”

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His approach helped propel the popularity of many of the distillery’s classic bourbons, including Jimmy’s favorite, Wild Turkey 101. That’s why the distillery is proud to celebrate Jimmy’s milestone and legacy with a collection-worthy and commemorative 101-proof bourbon tailored to his taste.

HIGHLIGHTS

  • AGE: 8 Year Bourbon (8 to 9 year blend)
  • PROOF: 101
  • PRICE: $50
  • SALE DATE: Fall nationwide

Wild Turkey Jimmy Russell’s 70th Anniversary 8-Year-Old Bourbon features Jimmy’s signature 8-year-old, 101-proof bourbon, along with an additional blend of 8- to 9-year-old whiskeys that were hand-selected from a few of his favorite rickhouses. Per the brand, the bourbon offers rich aromas of oak, honey, cinnamon and tobacco and tasting notes marked by sweet cream, butterscotch and black tea notes that transition to bitter chocolate, dark cherry and burnt sugar.

It will be available on shelves in select global markets starting this fall, for a suggested retail price of US $50 per 750ml bottle.

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L to R: Bruce Russell, Jimmy Russell, Eddie Russell. Photo: David Clinch

“While it’s hard to put Jimmy’s impact on the bourbon industry into words, I can’t think of a more fitting way to mark this milestone than with Wild Turkey Jimmy Russell’s 70th Anniversary 8-Year-Old Bourbon,” says Wild Turkey Associate Blender and Jimmy’s grandson, Bruce Russell. “We chose a special blend of choice whiskies from a few of his favorite rickhouses, and at 101 proof, it’s meant to be just what he loves most about bourbon. We can’t wait for fans around the world to enjoy it, and in the words of Granddad himself – if you don’t like it, he’ll drink it.”

Jimmy has received many accolades throughout the past seven decades, but Wild Turkey wanted to celebrate him in a new way on his 70th anniversary. In addition to creating the limited-edition bourbon, Wild Turkey honored Jimmy just as many of history’s greatest artists, musicians, athletes and heroes have been immortalized before – by commissioning a portrait of Jimmy to personify his icon status within American culture. Award-winning and renowned photographer Danny Clinch, who has photographed some of the world’s most influential celebrities, rock stars and performers, captured the portrait of Jimmy in Kentucky.

“I’m proud to have added the legendary Jimmy Russell to my portfolio in honor of his 70th anniversary at Wild Turkey.  I typically shoot with entertainers – rock stars and world-class athletes – so the opportunity to work with a different kind of rock star, in an industry that has so much history and heritage, was a unique and incredible honor,” says Clinch. “Jimmy’s passion, dedication and craft is simply unmatched in the world, and it was a pleasure to spend time with him in Kentucky capturing these photographs. Cheers to 70 years of Jimmy Russell.”

Fans can learn more about Jimmy’s legacy and history at the newly renovated Jimmy Russell Wild Turkey Experience in picturesque Lawrenceburg, Kentucky. Reopened in spring 2024 and named in dedication to Jimmy, each element of the new visitor center was designed to evoke his mentality, conviction and strength. With any luck, visitors might even catch Jimmy himself, often found in his favorite chair sharing his wisdom, cracking jokes, and telling stories.

“In my eyes, I’ve never worked a day in my life. The day I do, I’ll retire,” jokes Master Distiller Jimmy Russell. “Until then, I’m going to continue making the bourbon I love.”

Wild Turkey encourages you to celebrate this bourbon milestone responsibly. For more information on how Wild Turkey is celebrating Jimmy’s 70-year career, please visit www.wildturkeybourbon.com.

For the latest in Bourbon, visit www.thebourbonreview.com

The post New Release: Wild Turkey 8 Year Bourbon, Honoring 70th Anniversary of Jimmy Russell’s Career first appeared on The Bourbon Review.

Jimmy Russell’s 70th Anniversary Release

It was 70 years ago today that Jimmy Russell began his employment at Wild Turkey Distillery. At that time it was known as Anderson County Distilling Co. but would soon change its name to J.T.S. Brown & Sons. The years that followed were a time of g…

It was 70 years ago today that Jimmy Russell began his employment at Wild Turkey Distillery. At that time it was known as Anderson County Distilling Co. but would soon change its name to J.T.S. Brown & Sons. The years that followed were a time of great change for Jimmy. He rose through the ranks […]

The post Jimmy Russell’s 70th Anniversary Release appeared first on Rare Bird 101.

Wild Turkey Private Selection Rye

From roughly 2015 to 2017, rye whiskey barrels had a small but lauded place in Wild Turkey’s private selection program. In that two-year stretch there were roughly 10 barrels selected, each bottled as a Russell’s Reserve Single Barrel Rye and decorated…

From roughly 2015 to 2017, rye whiskey barrels had a small but lauded place in Wild Turkey’s private selection program. In that two-year stretch there were roughly 10 barrels selected, each bottled as a Russell’s Reserve Single Barrel Rye and decorated with a spartan private selection hang tag.  By 2018, rye was out of the […]

The post Wild Turkey Private Selection Rye appeared first on Rare Bird 101.

Russell’s Reserve 15 Year Old Bourbon Review

The nose is brooding and dark with a crispy foundation of chocolaty barrel char slathered in notes of dark berry jam, orange marmalade, and overcooked caramel. It’s one of the more intense Wild Turkey noses I’ve experienced.

Russell's Reserve 15 Year Old Bourbon Review

BOTTLE DETAILS


DREW'S NOTES


SHARE WITH: Russell's Reserve super fans. The multitudes who missed out on the lottery for this release. Patient bourbon drinkers not afraid of a nuanced pour.

WORTH THE PRICE: I suppose we're all getting used to Russell's Reserve releases in the $200+ range. If it wasn't painfully obvious already, this price point is here to stay for limited editions in this range. I say this grumpily as someone who, not too long ago, advocated for dropping a car payment on Wild Turkey Generations. In my defense, that bottle will probably never be seen again. This one is sure to see an annual release. I'm not sure most collectors or enthusiasts can stomach this outlay every year, but I know plenty of Wild Turkey fans who will be happy to own at least one of these at some point.

BOTTLE, BAR OR BUST: Bottle and bar. Bar for those on a budget who, as good as it is, should taste this before investing in a whole bottle. It's a departure in profile, even from the 13 Year, so buyer beware. Bottle for those who have to have the "it" bourbon of the summer (and maybe fall, too). If you've got the coin to pick this one up (at a likely generous secondary markup), you'll have a damn fine bourbon on the shelf, even if it might take a little special handling to unwind.

OVERALL: Once upon a time, we were running out of bourbon—so much so that age statements were dropping right and left. How times have changed? It's no longer unusual to see a 15-year-old (or older) age statement, and with the runaway success of their 13-year offering, it was only a matter of time before we saw an even older bourbon from the Russell crew.

It's well-known that the Wild Turkey paterfamilias and Buddha of Bourbon himself, Jimmy Russell, isn't a huge fan of bourbons aged more than ten years. But the younger Russells love the stuff. They played around with older bourbon in the 1998 and 2002 special releases, but those were pretty small. The 13-year proved they could deliver exceptional, extra-aged bourbon at scale, but now they're doubling down with an even older offering. And it may just be the boldest, spiciest, fruitiest thing yet to come out of Wild Turkey.

The nose is brooding and dark with a crispy foundation of chocolaty barrel char slathered in notes of dark berry jam, orange marmalade, and overcooked caramel. It's one of the more intense Wild Turkey noses I've experienced. Those fruit notes only intensify as things open, but oak and old leather are never far behind.

On the palate, there's quite a bit of grip up front with burly tannins that, in concert with a ton of dark fruit, almost seem wine-driven. Notes of stewed blackberry and damson plum give way to prolific baking spice: clove syrup, Red Hots, and candied ginger. It's a bit punchy and overheated, especially on the midpalate where the oak and red pepper threaten to dominate, but like clockwork things dial in perfectly on the finish, revealing a warm, elegant finale of sugary praline, coffee ice cream, and cherry cola.

This is yet another fantastic bourbon from Russell's, but I recommend you ease into it and be patient with it. After all, you paid a pretty penny for it.

BRAND NOTES


Russell’s Reserve 15 Year Old is a manifestation of Kentucky excellence and a true example of the impact of seasonality and time in crafting robust, extra-aged whiskies.

Meticulously crafted from select barrels handpicked by Bourbon Hall of Fame legend, Master Distiller Eddie Russell, this exceptional whiskey offers a layered and robust sipping experience, distinctly different from past releases.

With notes of intense vanilla and oak, and the signature earthiness that Russell’s Reserve is known for, this bourbon is non-chill filtered and bottled at barrel strength of 117.2 proof, with a long-lasting finish offering hints of dark cocoa, caramel, and smooth oak.  


Disclaimer: Bourbon & Banter received a sample of this product from the brand for review. We appreciate their willingness to allow us to review their products with no strings attached. Thank you.


Four Alternatives to Russell’s 15

Russell’s Reserve 15 fever is here! And if you’re like me, you’re still hunting for a bottle. I did, however, receive a two-ounce media sample earlier this month (sincerest thanks to the Russell’s Reserve team). I published my initial thoughts on Patre…

Russell’s Reserve 15 fever is here! And if you’re like me, you’re still hunting for a bottle. I did, however, receive a two-ounce media sample earlier this month (sincerest thanks to the Russell’s Reserve team). I published my initial thoughts on Patreon, though I’m reserving my official critique in hopes of a more thorough tasting. […]

The post Four Alternatives to Russell’s 15 appeared first on Rare Bird 101.

Distillery Visit | Wild Turkey

Wild Turkey is one of the gems of the American whiskey industry and home to a family dynasty that spans three generations. Recently, Matt was invited to Kentucky to visit the distillery and new visitor centre, which are about one hour’s drive south of…



Wild Turkey is one of the gems of the American whiskey industry and home to a family dynasty that spans three generations. Recently, Matt was invited to Kentucky to visit the distillery and new visitor centre, which are about one hour's drive south of Louisville, and meet the names behind the brand.

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When driving through Kentucky in May you could almost think you were in Scotland. Green rolling hills and farms zip by. But once you hit the town of Lawrenceburg, where the Wild Turkey distillery is located, this changes. Now you are definitely NOT in Scotland. The quaint main street is lined on either side with old colonial buildings, each adorned with a fluttering Stars & Stripes flag. Now you know that you are well and truly in Kentucky - the heartbeat of the American whiskey industry. 

Wild Turkey is located on the edge of Lawrenceburg and is one of two distilleries in the town - Four Roses is the other. It is a huge facility and a site that boasts a distillery capable of producing a staggering 41.5 million litres (11 million US gallons) of whiskey per year, 32 rick houses (that’s the American name for a whiskey warehouse) and a brand-new visitor centre to welcome tourists and whiskey fans alike. 

The Wild turkey brand has a slightly unorthodox history. It was first bottled by spirits wholesaler Austin Nichols in 1941 and featured whiskey from the Old Hickory distillery in Tyrone, Kentucky. Its origin is said to have come from the previous year when an Austin Nichols executive took some cask samples for guests on a turkey shoot. When he got asked back the following year, he was asked to bring more of "that wild turkey bourbon". The rest is history. 

Vintage bottles of Wild Turkey dating from the 1960s to early 2000s.

Fast forward 70 years and Wild Turkey is now one of the best-selling and most-awarded bourbon whiskey brands in the world. The current distillery was built in 2010, just one year after owners Gruppo Campari took control of the brand. They are also in the process of building a massive extension which is due to open in 2026 and will increase capacity by 50%. Most of the time is spent producing their famous bourbon, with 2-3 days per month allocated to the production of rye whiskey.

Bruce Russell, our tour guide and host, with Matt.

Our guide was Bruce Russell, the brand's Associate Blender, who took us through each stage of the whiskey making process. Wild Turkey bourbon has a mash bill - the name given to the mixture of cereals used - of 75% corn, 13% rye and 12% malted barley. Their rye whiskey on the other hand has a mash bill of 52% rye, 36% corn and 12% malted barley. The first part of the process for making their bourbon, which was what was being sees the cereals are put through a hammer mill – this apparatus is common in American whiskey production and gives a courser grind than a Scottish roller mill. It is also often used in brewing beer. 

The cereals are cooked, rather than mashed as they are in Scotland, to extract the desired enzymes and sugars. This is a key difference between whiskey production in America and elsewhere. The corn takes the longest time and requires the highest temperature (around 200C), then the rye is added and the temperature lowered, and finally the malted barley. The temperature is lowered further. 

One of the cookers at Wild Turkey.

The mash is cooled before being transferred to an open top fermenters (these are called washbacks in Scotland). There are 24 of these at Wild Turkey and each holds a whopping 30,000 US gallons (113,500 litres). The proprietary yeast strain, which is recorded to date from just after Prohibition, is added and left for just over three days (78-80 hours). This converts all natural sugars to alcohol with the result a 12-15% ABV ‘beer’ – this is higher than wash produced in Scotland, which is around 7-8% ABV.

The fermenters.

The still at Wild Turkey is absolutely HUGE. There are no picturesque copper pot stills here as you find in a Scotch single malt distillery. This is a column still standing 52 feet tall (15.8 metres) but with just a 5-foot diameter (1.5 metre). It is operated 24 hours a day and seven days a week. The alcoholic beer is heated, solids and all, and evaporates before being condensed back to a higher percentage spirit. 

The column still and spirit safes.

The first distillate is redistilled a second time.The distillery runs the still at a very high temperature to create the desired lower strength of spirit (the legal maximum for bourbon is 160 Proof/ 80% ABV). Wild Turkey comes off its second distillation at 130 Proof/ 65% ABV). This is then reduced further to 115 Proof/ 57.5% ABV with water, before being put to barrel for maturation. Oh, and when we say ‘very high temperature’, we mean it - that still house was the hottest EVER. It was absolutely roasting in there. 

Rickhouse A.

Next is a visit to Rickhouse A, which dates from the 1880s. They have 32 in total on site, which are massive and have many casks stored on racking. The ones at Wild Turkey are five storeys high and can hold 15,000 barrels at any one time. The temperature rises with each storey as you climb up. They also have several palletised rickhouses, where casks are stacked up to the roof. These hold 20,000 barrels. The scale is immense. Our group was treated to a sampling straight from two barrels - both eight years old, one bourbon and one rye.

Bruce pulling a bourbon sample for us from a barrel.

Brands such as Wild Turkey supply their used barrels to many locations once emptied. The law states that bourbon can only be matured in new American oak, therefore casks cannot be used a second time. This may seem like a waste, but many go to Scotland to be filled with Scotch whisky. Also, to Ireland, Japan and other whisky producing countries. Other outlets include the Caribbean for rum maturation, France for Cognac and Mexico for tequila and mezcal. 

The newly opened visitor centre is excellent also – contemporary, welcoming and uses the space well. You have to drive past the imposing distillery buildings to reach it and it overlooks the Kentucky River. What a great spot. The visitor centre is named after Jimmy Russell, the legendary Bourbon Hall of Famer who began working at the distillery in 1954 and still visits almost daily. He was there on the day of our visit too, greeting and chatting with visitors and signing bottles. His son Eddie (who began at the distillery in 1981) is the current Master Distiller, with his grandson Bruce, our guide, waiting in the wings. The Russells are a true whiskey dynasty and it was a pleasure to meet them all. 

The Russell family (left to right) - Bruce, Jimmy and Eddie.

The visitor centre is impressive and features a digital timeline wall. This tracks the history of Wild Turkey and the Russells from the brand's inception back in the 1940s. There is also a mezzanine bar that gives fantastic views to the Kentucky River and serves some great cocktails (both classic and contemporary), two bespoke tasting rooms and a well-stocked shop. There is also a lovely outdoor space with fire pit and dining area for enjoying a cocktail or two at leisure. 

The Wild Turkey distillery forms part of the Kentucky Bourbon Trail, with the new visitor centre one of its prized jewels. The Trail was founded in 1999 by the Kentucky Distillers Association (KDA) with just seven distilleries, including Wild Turkey. Now, as it celebrates its 25th anniversary, it has expanded that number to 46. This includes traditional names, rejuvenated brands and craft artisinal distillers. The Trail attracts 2.5 million people per year and is a massive boost to Kentucky's economy, contributing an estimated $9 million.

The entrance to the visitor centre.

This visit to Wild Turkey was great and anyone of you that are in Kentucky definitely need to swing by for a tour and tasting. You will get the warmest of welcomes, generous pours and see everything for yourself. It was also fascinating to swap the familiarity of the Scotch whisky process with that of bourbon, and witness the key differences at every stage. A huge thank you to Bruce for his amazing insight and knowledge, and to the rest of the team for making everything so memorable.

Visitor Information

  • Visitor Centre opening hours - Monday & Tuesday: closed, Wednesday to Saturday: 9am - 5pm, Sunday: midday to 4pm. Also closed for Thanksgiving, Christmas and New Year. 
  • Last pour at the cocktail bar one hour before Visitor Centre closing time.
  • Tours - Distillery Tour: $25 daily, Wild Turkey Premium Bourbon Tasting: $45 daily, Russell's Reserve Connoisseur Whiskey Tasting: $45 daily, Russell's Reserve Immersive Experience: $65 selected dates only.
  • Tickets available to purchase in advance via the Wild Turkey website - click here.
  • For further information on the Kentucky Bourbon Trail - click here.

Wild Turkey Rare Breed (2023)

Recently, there have been a few notable whiskey enthusiasts, content creators, and influencers who’ve claimed that Wild Turkey’s Rare Breed has stepped down in terms of quality. Some have even recommended non Turkey expressions as potential alternative…

Recently, there have been a few notable whiskey enthusiasts, content creators, and influencers who’ve claimed that Wild Turkey’s Rare Breed has stepped down in terms of quality. Some have even recommended non Turkey expressions as potential alternatives. With that in mind, I made it a goal to seek out a newer bottling. Fortunately, it didn’t […]

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