Wild Turkey
Wild Turkey is a historic distillery in Kentucky owned by the Campari group that produces extraordinary and unique Bourbon Whisky. Jimmy Russell is the legendary and iconic master distillers of the Wild Turkey distillery, boasting an internal activity of over 60 years of experience, to the point of being nicknamed "the Buddha of Bourbon". Alongside Jimmy is his son Eddie Russell, who, strong in the long tradition that binds his family to the art of distillation, follows in his father's footsteps, assisting him in a production process that has remained unchanged for over 150 years. The corn (the basis for producing a Bourbon Whisky), rye, malt, and filtered water from the Kentucky river are selected with meticulous and detailed care, examining each single raw material no less than 4 different times. The distillation is discontinuous, and the liquid, obtained from the fermentation of corn, rye, and malt by selected yeasts, is first vaporized at hightemperatures and then brought back to a liquid state to be distilled again. A technique that allows for the condensation of aromas and flavors, enriching the taste with soft and rounded nuances.
At the Wild Turkey distillery, maturation is not left to chance, but is instead a very important and lengthy process, to the point of becoming the distinctive symbol of this reality in Lawrenceburg. In fact, the aging lasts at least 5-6 years and takes place inside American white oak barrels. It is time and patience that gift unique and refined Whiskies, symbols of the Kentucky tradition that has been passed down through generations and that remains unchanged to this day.
The Wild Turkey Bourbons are unique and sought-after excellences worldwide, having become a benchmark in the American Whisky market. To be tasted down to the last drop to savor the magic of the land of Kentucky!
Wild Turkey is a historic distillery in Kentucky owned by the Campari group that produces extraordinary and unique Bourbon Whisky. Jimmy Russell is the legendary and iconic master distillers of the Wild Turkey distillery, boasting an internal activity of over 60 years of experience, to the point of being nicknamed "the Buddha of Bourbon". Alongside Jimmy is his son Eddie Russell, who, strong in the long tradition that binds his family to the art of distillation, follows in his father's footsteps, assisting him in a production process that has remained unchanged for over 150 years. The corn (the basis for producing a Bourbon Whisky), rye, malt, and filtered water from the Kentucky river are selected with meticulous and detailed care, examining each single raw material no less than 4 different times. The distillation is discontinuous, and the liquid, obtained from the fermentation of corn, rye, and malt by selected yeasts, is first vaporized at hightemperatures and then brought back to a liquid state to be distilled again. A technique that allows for the condensation of aromas and flavors, enriching the taste with soft and rounded nuances.
At the Wild Turkey distillery, maturation is not left to chance, but is instead a very important and lengthy process, to the point of becoming the distinctive symbol of this reality in Lawrenceburg. In fact, the aging lasts at least 5-6 years and takes place inside American white oak barrels. It is time and patience that gift unique and refined Whiskies, symbols of the Kentucky tradition that has been passed down through generations and that remains unchanged to this day.
The Wild Turkey Bourbons are unique and sought-after excellences worldwide, having become a benchmark in the American Whisky market. To be tasted down to the last drop to savor the magic of the land of Kentucky!
