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bourbon_whiskey
the_basics

Let’s get one thing straight — all bourbon is whiskey, but not all whiskey is bourbon. Bourbon tastes stronger and sweeter than other whiskeys. That’s because it’s distilled from a key ingredient: corn. Bourbon is America’s native spirit, and 95% of it comes from Kentucky.

So yes, bourbon is whiskey — the best kind (at least we think so).

To call your bourbon Kentucky Straight Bourbon Whiskey it must be aged in new, charred oak barrels for at least 2 years and be made in Kentucky.

the_process

Bourbon takes time, and with almost a
century of combined experience, our master
distillers know that better than anyone.

 02_Handling

It starts when the master distiller selects the corn, rye, and barley malt for distilling. We use only the best ingredients at the Wild Turkey Distillery. We won’t use anything but our specially grown, non-GMO grains, which are quality tested at four separate times.

 03_Mashing

We use non-acidic, limestone-filtered water straight from the Kentucky River to cook the grains during this stage. The limestone filters out iron, purifying the water for a better flavour. Once the malted barley is added, we introduce our sour mash – a previously fermented mash that still contains live yeast – to start a new fermentation process.

 04_Fermenting

It’s the yeast that turns the starch into sugar, giving Wild Turkey its full, rich flavour. Yeast is added to the corn, rye, and malt to create our yeast mash. Our yeast strain is unique to Wild Turkey, and we house the original strain in our distillery.

05_Distilling

The liquid mash is pumped into a continuous still. It’s vaporized at a high temperature, turned back into a liquid, and distilled all over again, creating the smoothest bourbon without sacrificing flavour.

06_Filling

After distillation, the spirit is poured into superior-quality American White Oak barrels with the deepest No. 4 “alligator” char. And we barrel our bourbon at a lower proof, so by the time it’s finished aging we can add less water than other whiskey makers before bottling. That allows Wild Turkey to retain the true, rich flavour and deep auburn color it acquires from the barrel.

07_Aging

Once the barrels are filled, they’re stored for aging. Starting at two years, we taste our bourbon annually until its fully matured. We age our whiskey longer than most distilleries, giving it the time it needs to develop its distinctive, rich flavour.

08_Bottling

Only the master distiller can decide when a barrel is mature enough for bottling. On his command, the bourbon is dumped, filtered and bottled, ready for you to enjoy.

To taste Wild Turkey from start to finish, it comes down to these four qualities.

01_Color

Bourbon’s color tells you a lot about its age. You’ll notice that Wild Turkey has a deep auburn color, because it’s aged longer in barrels with the deepest char.

02_Aroma

Breathe in the bourbon. Then add a drop of water to release more flavour notes and breathe it in again. You’ll smell undertones of deep vanilla and oak, with traces of citrus and toffee on top. As Jimmy Russell will tell you: you can smell more flavour than you’ll ever taste.

03_Taste

Take a sip as you breathe in. You’ll notice that Wild Turkey 101 is rich with vanilla and caramel with notes of toffee and light smoke.

04_Finish

A great bourbon lingers on the tongue. Wild Turkey is known for its long, rich, and full-bodied finish.




THERE’S MORE THAN ONE WAY TO ENJOY A CLASSIC.

STRAIGHT UP: Shaken or stirred with ice
and strained into a glass.
NEAT: Just bourbon. That’s it.
ROCKS: Bourbon with ice.

ENJOY IN A COCKTAIL

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