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Wild Turkey Bourbon Whiskey Master Class with Eddie Russell

Wild Turkey Bourbon Whiskey Master Class with Eddie Russell

"Bourbon" name in early 19th century referring to whiskey made primarily from corn aged in new oak charred barrels and produced in south America particularly state of Kentucky. For 100 years, the American brand Wild Turkey has taken this premium Kentucky bourbon to new heights. In 1869, the Riply Brothers opened a distillery in Lawrenceburg, Kentucky and the name Wild Turkey was coined by its executive, Austin Nichols. who brought with him a sample on a wild turkey hunting trip in 1940. 

In 1954, Jimmy Russell joined the company  and under the tutelage of Master Distiller, Bill Hughes and Ernest W. Riply mastered every step of the entire distillation and aging process, Jimmy's sonn, Eddie joined in 1981 and created Wild Turkey Spiced, Wild Turkey 81 and Russell's Reserve. Eddie's innovative work was recognized by the prestigious Kentucky Bourbon Hall of Fame in 2014 and officially shared the title of Master Distiller with his father Jimmy. In 2015, they became the only active Bourbon Master Distiller Duo in the world giving great emphasis to the history behind each of their bourbons.

Last Thursday, February 1, 2018, the Philippines was host to a special meet and great with the Master Distiller Eddie Russell at the Cove Night Club, Okada Manila. The master class shared Wild Turkey Kentucky straight Bourbon Whiskey's Master Distiller, Eddie Russell decades-old secrets of the trade. We were blessed to try all of the variations of Wild Turkey Bourbon and was educated on how it was made. 

They were serving it to everyone all afternoon.

You'll remember which one you've tasted.

I had the opportunity to do a really quick interview with Eddie Russell. 

TTBB: Other alcoholic brands added a new flavor to their lineup by collaborating with other beverage brand (example Jack Cola). Are you also planning in the future to do the same thing?

Russel: I am not, I think brands do that. Right now, even bourbons traditionally didn't do that. When my father came out of the honey flavor in 1976 and then 10 years ago started doing it. I don't think that's Wild Turkey is all about. Now they are doing apple, maple, cherry, cinnamon. They reason why they do that is the same thing vodka has been doing that cause sales drop off. People don't drink bourbon to have the flavor. I don't think being such a traditional bourbons that what I should do. Jack has done more for Coca Cola than anybody ever has and that was their campaign from day 1. In American, it goes around the younger generation - Jack and Coke, Jack and Coke - and my dad or most the bourbon guys drink neat or on the rocks. 

TTBB: So what do you think is next for the brand?

Russell: For me, I think I'm big into the cocktail scene I think that's whats growing in our industry and I always tell them I don't need the flavor I will give you a great product and I'll let the bartender put the flavors in. That's how I feel about it. 

Thank you Eddie Russell, Wild Turkey team and Centaur Marketing team for having me. It was an awesome experience.

Thank you Cove Kitchen team for these amazing and scrumptious canapé.


To know more about Wild Turkey, visit their site

Cove Manila
Okada Manila, New Seaside Drive, Entertainment City, Parañaque City

Cove Manila - Okada Manila Menu, Reviews, Photos, Location and Info - Zomato

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