I find this brand of WT very good. I find this almost as good as rare breed,it's smooth and I like it's taste.
Wild Turkey Kentucky Spirit
Bourbon /50.5% ABV / Kentucky, United States
- Kentucky, United States
- Base Ingredients
- Barley, Corn, Rye
Personally selected by Master Distillers Jimmy and Eddie Russell, Kentucky Spirit is a true single barrel bourbon. In fact, you can see the unique date, warehouse, rick and barrel number marked on each bottle. Aged between 8.5 and 9.5 years, we add the precise amount of limestone-filtered water to achieve the perfect 101 proof. After one sip,any bourbon drinker would agree that this bourbon truly is one-of-a-kind.View all products by Wild TurkeyCalifornia Residents: Click here for Proposition 65 WARNING
Michael T.Verified BuyerJul 9 2021Verified Buyer David ScottVerified BuyerDec 22 2020Verified Buyer
You can’t get better bourbon for the price... or even 2x the price. Sip it neat
SebastienVerified BuyerJun 5 2020Verified Buyer
An amazing Bourbon, not too expensive considering the quality of this whisky! I’ll for sure reorder it!
BradVerified BuyerMay 7 2020Verified Buyer
Best bourbon I’ve ever had.
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.