By David Marsland, Drinks Enthusiast
MM columnist and Drinks Enthusiast, David Marsland, delves into the history of this quality Kentucky bourbon and serves up a cracking cocktail recipe.
But that’s exactly what happened recently when Eddie Russell of Wild Turkey came to Manchester’s Room Restaurant and Cocktail Bar to talk about his and his father’s, Jimmy Russell, creations.
The brand can trace its history way back in 1869 when the Ripy brothers opened their family distillery on Wild Turkey Hill in Lawrenceburg, Kentucky. Initial interest of the distillery came from the Ripy brothers representing Kentucky at the 1893 World’s Fair, but with the beginning of Prohibition in the US in 1919, the distillery closed until 1933.
In 1940 though, Thomas McCarthy, a distillery executive, brought some of his whiskey with him on a wild turkey hunt and shared it amongst friends. It’s said that they enjoyed it so much that they requested he bring some more ‘Wild Turkey’ bourbon on the next hunt.
The Russell’s involvement started in 1954 when Jimmy join the company, and in 1980, Eddie himself started to work in all parts of the distillery process and bottling, eventually rising to his current role as the associate master distiller.
It’s hard to believe that Jimmy and Eddie Russell have a combined 93 years of loyal service in producing Wild Turkey, even more so when Eddie reveals that his father still works at the distillery every day, producing their 15 strong portfolio.
But how do Jimmy and Eddie create their biggest seller?
It begins with the selection of sweet corn, rye, and barley malt for distilling, and then using water that comes straight from the Kentucky River to cook the grains during the mashing and malting stage.
Once the malted barley gets tossed in, sour mash is added to start the fermentation process. During this process, the yeast turns the starch into sugar.
The yeast strain used is the same from the very beginning, and kept in various places (including Eddie’s fridge and even another state in case the power goes and warms the strain, rendering it useless) and is added to the corn, rye, and malt to create the yeast mash. Once the fermentation has finished, the liquid mash is pumped into a continuous still where it is heated so the alcohol can disperse from the mash, rise up the still and into a condenser where it forms back into a liquid.
After distillation, the spirit is poured into new #4 alligator char, white oak barrels and then stored for aging. The whiskey is tasted annually after two years until ready to be drawn from the cask (Wild Turkey age there whiskey longer than most distilleries). Once Jimmy and Eddie believe that the Wild Turkey is ready, the bourbon is poured through a filtration system and into a bottling machine.
The UK only have three of their fifteen strong portfolio available, but two of them have been created by Eddie Russell himself, and their 101 has been a mainstay since the beginning. But how do they fare?
Wild Turkey 81 – 40.5%
Introduced in 2011 and has aged bourbon of 6-8 years. A nose that begins rather light, but develops aromas of vanilla and caramel to have a rich finish. Smooth on the palate with a velvet texture despite lots of wood flavours. A slow spice and vanilla finish that’s long and mouth-watering.
Wild Turkey 101 – 50.5%
A marriage of primarily 6, 7 and 8-year-old bourbon. Aromas of light wood with lingering notes of caramel and vanilla on the nose. A sharp slice of spice and the vanilla at the beginning of the palate, with the spice developing a warmth that freshens and lingers for a long finish.
Wild Turkey American Honey – 35.5%
Introduced in 2006 and is a blend of pure honey and 4-year-old Wild Turkey. Soft and light on the nose with a lingering scent of honey and sweetness. Almost aromatic. Soft again on the palate, with the sweetness carrying on to oak and vanilla flavours. A great blend of flavours that leaves a fresh aromatic experience.
Prohibition Era Manhattan
60 ml Wild Turkey 81
1 dash of Angostura Bitters
30 ml Cinzano Rosso Vermouth
Method
Stir all of your ingredients with ice in a mixing glass until well chilled. Strain into a chilled glass. Garnish with an olive and a lemon twist.
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