Wild Turkey is a Kentucky Straight Bourbon Whiskey with a proud heritage that stretches back 154 years.

From the Irish brothers opening the distillery in 1869, to the bourbon representing Kentucky at the Chicago World Fair in 1893 – it’s hard to look past Wild Turkey when you think about the finer things the state of Kentucky has to offer.

The Bourbon Essentials

There are a few things fundamentally essential for making bourbon, and Wild Turkey deeply appreciates that without quality ingredients, you can’t make a quality liquid.

Water

Essential for making any alcohol, water is a key ingredient. Our water comes straight from the Kentucky River. This naturally limestone filtered water is free of iron and other impurities that can affect the taste and favour of our bourbon.

Yeast

Without yeast, you cannot make alcohol, it’s as simple as that. Wild Turkey still uses the same original yeast strain, and this proprietary strain has been influencing the bourbon’s signature flavour for years.

Non-GMO Grains

All bourbon is whiskey, and to make whisky you need grains, specifically corn, rye and malted barley. Wild Turkey is proud to be one of the few bourbon distilleries to have never used a genetically modified grain in our Bourbon.

All Wild Turkey’s Bourbons (excluding the rye whiskies) utilise the same mash bill – the unique recipe made of differing quantities of individual grains. More than this, Wild Turkey has been working with the same barley and corn providers for over 60 years, just another example of the brands impeccable dedication to excellence.

Barrels

A key factor for bourbon is the use of never before used (virgin) American White Oak Barrels, specifically those that have had their insides charred. Not everyone makes a big deal about the level of char – the intensity of burn inside the barrel – but it’s something we never compromise on.

Only a No.4 “alligator” char, the deepest available, can produce our bourbons signature amber colour and rich bold flavour. We use the No.4 char across all of our bourbon and rye whiskies, giving each one the distinctive Wild Turkey flavour.

Time

This probably isn’t the first thing you think of when you think about things being essential for bourbon, but for Wild Turkey it’s as important as anything else. We never pour a drop of Wild Turkey until it’s aged at least 6 years – often six, eight or more.

The legal requirement for straight bourbon is a minimum of two years, but Wild Turkey doesn’t settle for that. They aren’t fans of the minimum standard. Even the original wooden rick houses that store the barrels have stood the test of time, having done so since the 1890s.

When Wild Turkey puts “Kentucky Straight Bourbon Whiskey” on the label, they do so proudly because the bourbon has earned it.

The Russell Effect

When Eddie Russell was officially given the title of Master Distiller in 2015, it made him and his father Jimmy the only active father and son duo of bourbon Master Distillers in the world.

Like the brothers who first started the distillery, family ties have always played an important role within the distillery. When Jimmy started at Wild Turkey in 1954, he worked his way up to becoming only the third Master Distiller in the brands history, learning the trade from Ernest W. Ripy – son of the original distiller.

Some people call Jimmy “the Buddha of Bourbon” or ”the Master Distillers Master Distiller”. He calls himself “plain old Jimmy from Kentucky”. But there is one thing that everyone calls him – The longest tenured active distiller in the World…

There are countless achievements and accolades to Jimmy’s name, and it’s hard to define such a decorated career. But what can be said is his tireless dedication to the bourbon craft and widespread contribution to the bourbon-making process has not only defined Wild Turkey, it has helped shape the entire industry. As such he’s been granted a Lifetime Honorary Membership to the Kentucky Distillers Associations Board of Directors – an honour so rare it’s been bestowed a mere 5 times in the organisations 134-year history.

Jimmy’s son Eddie now heads the ship, and making bourbon the right way was always in Eddie’s blood. Eddie learned like his father did, starting his whiskey career at the bottom and working his way up to become Master Distiller at Wild Turkey. A prodigy and integral figure in the storied, multi-generational Russell family, Eddie has been awarded numerous accolades of his own, today carrying on the spirit of Wild Turkey and helping to steer its future.

Even Edie’s son Bruce is now working at the distillery, currently in the role of ‘Associate Blender”, continuing the great Russell legacy.

Longbranch

Created in 2016, Wild Turkey Longbranch is the result of the question we’ve all asked; What would happen if Kentucky Bourbon took a road trip to Texas? The resulting liquid is an expertly crafted, small batch bourbon that sees a process of refinement with American Oak and Texas mesquite filtration.

Mesquite is a tree native to Texas and Northern Mexico (and even Australia!) and is the standout flavour of BBQ for The Lone Star State. Adding a subtle smoky and slightly sweet flavour to meat is what has made Texas BBQ famed the world over. Using the mesquite charcoal in combination with American Oak helps the classic Wild Turkey bourbon in a similar fashion, giving the liquid a sweet bouquet up front with a velvety smooth finish.

Longbranch is a reference to extending a hand or invitation for friends to become family, a beautifully fitting name for a stunning new addition to the Wild Turkey family of products.