Wild Turkey

MY HISTORY:....1789.... A new whiskey formula using corn, rye and barley malt is distilled a region of current-day Kentucky, by the Reverend Elijah Craig. In future years this will be referred to as bourbon.....1791.... Congress imposes an excise tax on the domestic manufacture of spirits, inciting the "Whiskey Rebellion", which leads to the migration of distillers from the Northeast into Kentucky.....1840.... The whiskey produced in Bourbon County officially becomes known as Bourbon.....1855.... Austin Nichols begins as a wholesale grocer specializing in teas, coffees and, of course, spirits. History....1869.... The original Ripy family distillery is founded on what is now known as Wild Turkey Hill in Lawrenceburg, Kentucky.....1870.... Bourbon is first shipped and packaged in jugs, previously sold exclusively in barrels. The new distribution method makes bourbon more easily available.....1893.... Bourbon made by the Ripy brothers in Lawrenceburg is selected from over 400 whiskeys to represent Kentucky at the World's Fair.....1919.... Prohibition begins with the 18th Amendment. America's distilleries are closed down.....1933.... The 21st Amendment repeals Prohibition and the Ripy distillery undergoes modernization before going back to the creation of fine Kentucky bourbon.....1939.... Austin Nichols sheds its wholesale grocery business to focus totally on fine wines and spirits.....1940.... A hunter and distillery executive named Thomas McCarthy brought a private supply along to enjoy with some friends on an annual Wild Turkey hunt. They liked it so much, that the next year they asked him to bring along some of that same "Wild Turkey" bourbon. He honored his friends' good taste by turning their nickname into a legendary brand.....1954.... Jimmy Russell, current Master Distiller and Brand Ambassador joins the distillery.....1964.... United States Federal government officially establishes required standards for producing bourbon.....1974.... Introduction of Wild Turkey 80 Proof Bourbon, a way to drink Wild Turkey without the higher proof.....1976.... Wild Turkey Liqueur with Honey, perhaps the finest American liqueur made, is first introduced.....1980.... Austin Nichols is bought by the Pernod Ricard Group, thereby opening an international exporting network for Wild Turkey Bourbon.....1991.... Austin Nichols announces the introduction of Wild Turkey Rare Breed, a special reserve bourbon available as a limited release. Rare Breed is a barrel-proof, ultra-premium bourbon distilled, aged and bottled at the Wild Turkey Distillery in Lawrenceburg, Kentucky.....1995.... Austin, Nichols announces the introduction of Wild Turkey Kentucky Spirit, a single barrel, 101 proof bourbon available in limited quantities in the U.S. only.....2000.... Austin Nichols introduces Wild Turkey Russell's Reserve, 10 Year Old Bourbon exclusively into the U.S.NOW THE 8 STEPS OF HOW THEY MAKE ME:.... 1. Grain Handling and Milling: The proportions of corn and other grains used to produce Wild Turkey are based on our distiller's private formula. During the first step of production, our distiller selects corn, rye and barley malt for use in the distilling process. After the grains are selected, they are shipped individually to the distillery mill, where they are ground into meal. Corn gives bourbon its unique flavor, and federal regulations require that bourbon be made from a minimum of 51 percent corn. The specially grown sweet corn used in Wild Turkey, mainly coming from Kentucky, gives the bourbon its full flavor, body and characteristic sweetness. Our barley usually comes from Montana and our rye from North Dakota.....2. Mashing and Malting: The Wild Turkey Distillery is ideally situated on a deep shelf of limestone on the Kentucky River. This layer of limestone serves as a natural filter for streams running through it, providing the distillery with crystal clear water, free of iron and minerals that might adversely affect the taste of the bourbon. In the mashing and malting process, the grains are mixed with this famous limestone-filtered water and cooked. After cooking, the mixture is cooled and malted barley is added. A natural enzyme in the barley converts the starch of the corn and rye into sugar. The "Sour Mash" process is used, wherein mash from a previous fermentation is added with fresh yeast to induce a continuous fermentation and to guard against the activity of wild yeasts.....3. Fermenting: Jimmy Russell views fermentation as the most fascinating part of the bourbon-making process:"Kept under refrigeration in our laboratory, yeast cells from a pure culture are added to a portion of the corn, rye and malt to form a yeast mash. The yeast, which changes sugar to alcohol, also produces Wild Turkey’s characteristic aroma, body and taste. This yeast mash is then added to the mash in the cypress fermenting vats, some of which are now over 100 years old. Watching the slow, gentle swirl of the mash in the vats, one would swear that there is some mechanical agitation. But the stirring is a natural movement caused by the yeast we add to the mash”....4. Distilling: Following fermentation, the liquid mash is pumped into a 40-foot-high continuous still, where the alcoholic content of the mash is vaporized under a precisely controlled temperature. The vapors are changed to a liquid in condensers and then a second distillation in a "doubler" creates a smoother product. Our master distiller has found that bourbon reaches the perfect balance between smoothness and full flavor after two distillations - no more, no less. Wild Turkey is distilled at much lower proof than federal bourbon requirements. As Jimmy Russell explains, “Distilling at lower proofs means we get more flavor in our bourbon.”....5. Filling: After distillation, the bourbon is poured into new, charred, white oak barrels. Government standards allow bourbon to be placed in barrels at up to 125 proof, but Wild Turkey is aged at a far lower proof. This is a costlier method, but it results in a smoother, more flavorful bourbon. The barrels are assembled in Kentucky of oak from Missouri's Ozark Mountains. Wild Turkey requires at least 26 staves per hand-made barrel and uses the premium quality, deep-layer, heavy-char barrels. The additional charcoal covering the interior of the barrel plays a critical role in the aging of bourbon. With aging, the whiskey wends its way through, in and around the thick charred layers, lending Wild Turkey its signature flavor and deep russet color. After a single use, Wild Turkey barrels are resold for Canadian, Scotch and Irish Whiskies.....6. Aging: After the barrels are filled, they are transferred to mature in one of the twenty Wild Turkey warehouses, each holding 20,000 barrels. It will take years of aging for the transparent distillate to take on its rich hue. Air circulation is a crucial element in the maturation process. Windows on all four sides of the warehouses are closed in the winter to keep out the cold and open in the summer to let the breezes in. Beginning at two years of age, the whiskey is tasted every year to its full maturity. Complete records are kept, not only on its taste, but also on its aging, its proof, and aroma.....7. Bottling: The Master Distiller decides when individual barrels are ready to be bottled. The resting barrels are removed from the warehouses and rolled along tracks to the dumping room. Here, a distillery worker wields a specially designed wooden hammer called a "bung knocker" and directs a carefully aimed blow to the barrel, causing the wooden cork (or bung) to shoot out. Mature bourbon is then poured through a filtration system and into an automated bottling machine. Here Wild Turkey Bourbon reaches its finished state and is ready to be shipped from the distillery.....8. Cheers: Wild Turkey uses only natural processes and has no added flavors or colors. Wild Turkey’s recipe has remained unchanged, as we are confident that it is the best. Wild Turkey’s reputation rests on the product’s consistency in taste, color and aroma - all standards by which connoisseurs gauge bourbon’s quality. At a time when the temptation to shed age-old customs in favor of more time or cost-efficient practices is often a priority, Wild Turkey is one of the few remaining distilleries to bear the mantle of tradition with grace and a noble heritage. Jimmy Russell summarizes, "We make Wild Turkey the old-fashioned way. It's a totally natural process which takes substantially more time and money, but we believe it's worth it." Best buzz for your buck baby!