Wild Turkey Whisky

History

The Wild Turkey Whisky distillery was built by Rippy brothers in Lawrenceburg in the year 1905. Austin bought the distillery from Rippy brothers in 1971 and was later taken over by Pernod Ricard in 1980. This brand wild turkey was born out of a hunting trip in wild turkey by Thomas Mc Carthy in the year 1940. The Wild Turkey Whisky is made out from all high quality ingredients with natural processing formulas giving ample time to each production process.

Specially grown corn from Kentucky, Barley from Montana and Rye from North Dakota are used for giving the bourbon whisky its unique flavor. These grains are taken in proportions based on the distiller’s formula and grounded into meal in the distillery mill. Naturally filtered water from limestone shelf running from the Kentucky River is used for the process of production of Wild Turkey Whisky. The grains mixed with this iron and minerals free water is cooked and added with malted barley when cooled. The barley enzyme converts the starch of corn and rye into sugar.

Process

The mash is added with yeast for fermentation. The yeast converts sugar into alcohol giving it the natural aroma of the wild turkey. The mash is fermented in a cypress vat and after fermentation it is distilled in the continuous column still. It is distilled twice to obtain its natural taste and flavor.

After distillation is over, the liquid is kept in specially charred oak barrels for aging. The interior of the barrel is charred with charcoal which plays a crucial role in providing the spirit with its natural flavor and attaining the dark russet color. The filled barrels are transferred to warehouses for maturing. Air circulation and temperature control plays an important role in the maturing process of the whisky. The warehouses are equipped with enough windows and exhausts for proper air circulation. After two years of aging the whisky is tasted at regular intervals and when an optimum taste is reached they are poured out through a filtration system in the barrel into an automatic bottling machine.

The wild turkey whisky is produced and sold in one brand only. Its production involves natural processes and is free from unnatural colors and flavors. It is a very consistent product maintaining its taste, aroma and color according to quality standards. Although its old fashioned production process involves higher cost compared to modern process but the resultant high quality and satisfaction is worth incurring a higher cost. This quality control and consistency has made Wild Turkey Whisky a favorite brand amongst the connoisseurs of Whisky all over the world.

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