Wild Turkey

Introduction:

The Wild Turkey Distillery is famous for producing Wild Turkey 101, a highly popular Kentucky straight Bourbon known for its 101 proof (50.5% ABV) strength. This flagship Bourbon is around 7.5 years old, boasting rich vanilla, caramel, a subtle smokiness, and pleasant sweetness in its flavor profile.

Another noteworthy offering is the Wild Turkey Rare Breed, a blend of 6 to 12 – year – old barrels bottled at barrel proof. This premium straight Bourbon retains its full – bodied and smooth character without any added water. Creamy vanilla, honey, spices, and light oak notes create a rich and flavorful experience.

Wild Turkey also crafts a Kentucky Straight Rye Whiskey using a mash that prominently features rye (65%). This rye whiskey is spicy, exhibiting citrus, orchard fruit, and grain aromas, along with a distinct black pepper note. It’s a favorite for classic cocktails such as Old Fashioned, Manhattan, and Whiskey Sour.

The Production:

Wild Turkey takes pride in adhering to the essential ingredients of Bourbon: grain, yeast, and water. The distillery places a strong emphasis on using top-quality materials. They source non-genetically modified grain, pure water drawn from the Kentucky River, filtered naturally through limestone, and a unique yeast strain that yields fewer fusel oils compared to standard distiller’s yeasts.

Quality assurance in whiskey production relies significantly on the expertise of the master distiller. At the Wild Turkey Distillery, the renowned and accomplished Jimmy Russell has been dedicated to his craft since 1954, serving as Master Distiller for most of these years. His commitment has ensured a consistently high level of quality in the distillery’s products. Since 1981, he has been joined by his son Eddie Russell, marking the fourth generation of the Russell family involved in the legacy of the Wild Turkey Distillery.

The Mashing:

Wild Turkey’s production includes both Rye Whiskey and Bourbon, which require different mash bills. For Bourbon, they use a mash bill of 75% corn, 13% rye, and 12% barley. For Rye Whiskey, the mash bill consists of 37% corn, 51% rye, and 12% barley.

One distinctive aspect of Wild Turkey’s production process is their approach to cooking the grain. Unlike many American whiskey distilleries, Wild Turkey avoids high pressure during the cooking process. The grain is cooked at a maximum temperature of 100°C (212°F), and the cooking is done very carefully and gradually. This method sets them apart and contributes to the unique characteristics of their spirits.

The Fermentation:

At the Wild Turkey Distillery, they have 21 fermenters for their production process. They exclusively rely on natural yeast for fermentation and do not introduce any additional additives to the mash. An interesting aspect of their fermentation is the development of a “cake” on top of the mash due to the yeast’s activity. Unlike in other distilleries where this cake can be thick and formed, Wild Turkey’s yeast strain, which produces fewer fusel oils, results in a thinner cake.

This unique yeast strain used by Wild Turkey also imparts a distinctive characteristic to their beer – a pleasant nutty aroma. By the end of the fermentation process, the beer reaches an alcohol content of about 10 to 12% ABV (alcohol by volume).

The Distillation:

At the Wild Turkey Distillery, their column still is entirely constructed from copper and stands at a towering height of 52 feet, with a diameter of 5 feet. Their approach to distillation sets them apart from many other distilleries. Rather than aiming for a high alcohol content, Wild Turkey distills their spirit to reach 125 proof (62.5% ABV). This distilled spirit then undergoes another round of distillation in the doubler, where it is brought up to 128 proof (64% ABV).

Wild Turkey’s distillation philosophy is centered on the idea of maximizing water usage in the mash process. This approach minimizes the need to dilute the spirit before it is transferred into casks. As a result, they utilize a distillation proof of 115 (57.5% ABV) to support this philosophy.

Warehouses:

At the Wild Turkey Distillery, the white dog spirit undergoes meticulous sensory examinations in the sensory laboratory to ensure the utmost quality. Once it meets their high standards, the spirit is transferred through specialized pipes that are designed to withstand tornadoes and hurricanes. These pipes lead to the building where the spirit is carefully filled into fresh white oak barrels. These barrels are charred to the highest degree, known as char no 4, to impart rich flavors and characteristics to the aging spirit. The barrel lids, on the other hand, are charred to char no 3.

In line with their modern approach, Wild Turkey employs an automated transport system to move the filled barrels to their warehouses. These warehouses are seven stories tall and serve as the aging homes for the barrels for a minimum of two years. However, the tradition at Wild Turkey is to mature their whiskey for much longer periods. Notably, the distillery’s modernization and upgrades in 2010 included the addition of a new warehouse, expanding their storage capacity to accommodate up to 20,000 barrels.

The History:

Established in 1869 by the Ripy brothers, the original Ripy Distillery was a traditional family enterprise. Their Bourbon quickly gained fame, leading the Ripy family to showcase their product as a representative of Kentucky at the 1893 World’s Fair. Following a period of closure during Prohibition, the distillery was revived and modernized in 1933.

In the 1970s, Austin, Nichols & Co., a New York City – based wholesaler, acquired the distillery and began producing their Wild Turkey Bourbon on the premises. In 1980, the distillery was purchased by Pernod Ricard, but in 2009, ownership shifted to Campari. Campari invested $100 million and in 2010/2011, replaced the old Ripy Distillery with a new, modern facility, marking a significant upgrade for the distillery’s operations.

Visitor Center:

When Campari acquired Wild Turkey and undertook the distillery’s modernization, they also constructed a new visitor center. This facility now offers tours that take visitors through the distillery’s operations, allowing them to learn about the Bourbon – making process and experience the rich history of Wild Turkey.

Monday – Saturday 9 am – 4 pm, Sunday 10 – 3 (on the hour)

Cost: $10

Visitor information:

Wild Turkey Distilling Company
1417 Versailles Road
Lawrenceburg
Kentucky 40342, USA
Tel: +1(502) 839-3902