Wild Turkey is only bottled when it’s at least five years old and often six or eight or more. Their tin-clad, wooden rickhouses have stood the test of time; they allow maximum interaction between wood and bourbon, and they’ve been doing it since the 1890s. Whiskey is only as good as the ingredients; Wild Turkey water comes from the Kentucky River and is naturally filtered through limestone, removing iron and other impurities. Plus they still use their original yeast strain – proprietary to Wild Turkey – which has informed the bourbon’s signature flavor for over 60 years.
Wild Turkey’s very own Jimmy Russell is the longest-tenured active master distiller in the world. For over 60 years, he’s preserved a tradition that dates back generations. The ultimate craftsman and true ambassador for America’s native spirit, he’s even known as the Buddha of Bourbon by some. His legendary status is no surprise, considering that he’s never wavered on quality. And while he claims he’s just “Plain old Jimmy from Kentucky,” within the community of bourbon makers, he’s often called one more thing: “The Master Distiller’s Master Distiller.”
Not everyone makes a big deal about char – the burn inside American White Oak barrels used to age bourbon. But only a No. 4 “alligator” char, the deepest available, can produce the WIld Turkey bourbon signature amber color and bold flavour.Show more