always great stuff and beautiful bottle
Wild Turkey Bourbon
Bourbon /40% ABV / Kentucky, United States
- Kentucky, United States
- Tasting Notes
- Oak, Smoky, Vanilla, Pear, Caramel
- Base Ingredients
- Barley, Corn, Rye
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 the deepest, No. 4 “alligator” char.View all products by Wild TurkeyCalifornia Residents: Click here for Proposition 65 WARNING
saulVerified BuyerVerified Buyer GinaVerified BuyerVerified Buyer
I messed up and forgot to order 101 ?♀️
KyleVerified BuyerVerified Buyer
I didn't get it
SheliaVerified BuyerVerified Buyer
Took it to a closing night party- it was all gone! Thanks for helping the party go!
Kal Mack.Verified BuyerVerified Buyer
Liquor was individually wrapped.
SteveVerified BuyerVerified Buyer
Makes a fine Manhattan. especially with a nice rich Amaro instead of vermouth
GertrudeVerified BuyerVerified Buyer
Bought as a gift
LindaVerified BuyerVerified Buyer
BrianVerified BuyerVerified Buyer
It’s a classic bourbon great for the price
JoanVerified BuyerVerified Buyer
The 80 is a perfectly good whiskey. But it tastes like the 101 watered down. I prefer the 101 so I can put (less) water in it. I like it to have more of a kick.
Because of the liquor’s aging process variation, bourbon’s colors range from light amber to dark caramel and each bottle must contain at least 40% ABV. Bourbon can only be called bourbon if it’s aged in an oak barrel; barrels must be new and are pre-charred to help the liquid extract as much flavor as possible from the wood.
While both whiskey and bourbon are made from the same base ingredients (a predominantly corn mash, yeast and water), a spirit can only be called bourbon if it’s crafted in the United States, surpasses a minimum 40% ABV and is aged in new, charred, white oak barrels. Bourbons are generally on the younger side of the whiskey family (compared to older whiskies like scotch) and thus deliver a sweeter profile.
Raise a glass to science: While rye, barley and wheat all contain the gluten protein, the actual gluten is removed during the bourbon’s distillation process, in which the gluten molecules are separated from the actual distillate used to make the final product.