Originally crafted by Kentucky Bourbon Hall-of-Famer Eddie Russell as “Wild Turkey 81”, Wild Turkey Bourbon is aged in American White Oak barrels with their deepest, No. 4 “alligator” char. This is what gives Wild Turkey its signature amber colour and bold flavour.
But it's not just about the barrels...
Wild Turkey uses only Kentucky river water, that is naturally filtered through limestone to remove iron and any other impurities.
It also uses an original yeast strain - Proprietary to Wild Turkey - which has informed the bourbon's signature flavour for over 60 years.
You will also never find a genetically modified grain in Wild Turkey ... Because non genetically modified and natural is the Wild Turkey way.
Wild Turkey is also matured for a minimum of 5 years ... Often 6-8 years, and certainly far more than the minimum of 2 years to officially call it 'Bourbon'.
Ok, after all the technical details here's all the stuff that will stimulate your senses...
Bourbon spice strolls out of the glass with the usual characters of caramel, vanilla and oak showing up with some orange zest and corn sidekicks.
Bourbon spice is again the first to arrive but this time it brings a bit of cinnamon with it. Caramel, corn on the cob and some bitter orange meander onto the palate along with a hint of raw alcohol.
A surprisingly long finish of corn, caramel, wood and alcohol that fade out to a caramel coffee syrup and alcohol. That hint of alcohol which was initially on the palate gets stronger as the other flavours fade.
Wild Turkey is available at both Blend Bistro Sukhumvit Road and Somerset Maison Asoke