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Wild Turkey Bourbon

Real bourbon. No apologies.
1417 Versailles Rd, Lawrenceburg, KY 40342

The Master Distillers – Our very own Jimmy Russell is the world’s longest-tenured active master distiller. In 2015 his son, Eddie Russell, was named master distiller in his own right after 35 years with Wild Turkey.

Jimmy Russell – 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.”

Eddie Russell – Eddie Russell joined Wild Turkey in 1981, and even as the son of Wild Turkey’s famed master distiller, he started as a relief operator and worked his way up. He was inducted into the Bourbon Hall of Fame in 2010. In 2011, he created a new expression of Wild Turkey at 81 proof to be a perfect mixing bourbon: Wild Turkey 81. Most recently, he was promoted to master distiller alongside his dad, making Jimmy and Eddie the only active father and son duo of bourbon master distillers in the world.

The Craft – Wild Turkey is different for good reason, and it all comes down to premium ingredients, select barrels, and a lot of patience.

Ingredients – Your whiskey is only as good as your ingredients. That’s why our water comes from the Kentucky River and is naturally filtered through limestone, removing iron and other impurities. Plus we’re still using our original yeast strain – proprietary to Wild Turkey – which has informed our bourbon’s signature flavor for over 60 years. And you’ll never find a genetically modified grain in our bourbon. Because non-GMO, natural, and authentic is just Jimmy Russell’s way.

Barrels – 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 our bourbon’s signature amber color and bold flavor. Others might be content with a No. 1, 2 or 3 char; but it’s something we can never compromise. And, we use No. 4 char across all or our bourbons, giving each one our distinctive and rich flavor.

Time – We never pour a drop of Wild Turkey until it’s aged at least five years – often six or eight or more. Of course, we only have to age it two years to call it a straight bourbon, but we’re not big fans of doing the minimum. Even our 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. When we put “Kentucky Straight Bourbon Whiskey” on our label, it’s because our bourbon earned it.

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