Ed. We've decided to post this a couple days early so you gents can pick up a bottle over the weekend.
Welcome to the B&B Speakeasy Spirit of the Month!
Our selection for September 2008 will be Wild Turkey Rare Breed
Wild Turkey Bourbon has been distilled in Lawrenceburg, Kentucky -- the heart of Bourbon country -- since 1869. Although the original distillery has passed through the hands of various owners through the years, WT has remained true to its heritage and is one of the few whiskeys to have retained their original higher proof amidst the trend toward lower-proof bottlings during the late 20th century. WT is currently crafted by third- and fourth-generation distillers Jimmy and Eddie Russell in many varieties, including lower-proof, aged, single barrel, rye, and of course their flagship 101-proof. The name of the whiskey came about from a distillery executive's turkey hunting trip, on which he brought some of his wares for his companions. The following year, they asked him for some more of that "wild turkey whiskey," and the name stuck.
Importantly, Bourbon is a uniquely American spirit. In 1964, Congress established the "Federal Standards of Identity for Bourbon," stipulating that to be called "straight bourbon," a spirit must:
Wild Turkey Rare Breed is advertised at 108.4 proof (54.2% ABV) but may vary slightly by batch. Cost is about $35 per 750mL.
Suggested cocktails:
Manhattan: 3:1 bourbon to sweet vermouth plus a dash of Angostura bitters, stirred over ice, strained and garnished with a maraschino cherry. Ratio is to personal taste, particularly with this higher-proof bourbon. Can also be shaken. A popular variation replacing half the sweet vermouth with dry is known as a "Perfect" Manhattan. Alternative bitters can also be used.
Old-Fashioned: Recipes vary, but in general an old-fashioned includes bourbon, sugar, bitters, and water. The "official" IBA recipe calls for saturating a sugar cube with bitters, muddling it with a splash of soda in an old-fashioned (short) glass until dissolved. Add ice and fill to the top with whiskey. However, some recipes call for a splash of simple syrup instead of the sugar cube for the sake of convenience. Many insist on still water instead of soda. Garnish with an orange slice and/or maraschino cherries (which are sometimes muddled together in the sugar mix).
Whiskey Sour: 3:2:1 bourbon to lemon juice to simple syrup. Add a teaspoon of egg white to impart a more frothy consistency. Shake with ice and strain. Garnish with lemon.
Mint Julep: Bourbon with several mint sprigs and a splash of syrup, stirred and served over ice. Some prefer to muddle the mint sprigs with the syrup to release the flavor (similar to a mojito) before adding the bourbon, yet others prefer to use the mint sprigs as garnish and take in the flavor primarily through the nose.
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Use this thread for posting your tasting notes for Wild Turkey Rare Breed, discussing other cocktails you've mixed and variations you've tried. As well as food, pipe and cigar pairings, etc.
Cheers!!
Welcome to the B&B Speakeasy Spirit of the Month!
Our selection for September 2008 will be Wild Turkey Rare Breed
Wild Turkey Bourbon has been distilled in Lawrenceburg, Kentucky -- the heart of Bourbon country -- since 1869. Although the original distillery has passed through the hands of various owners through the years, WT has remained true to its heritage and is one of the few whiskeys to have retained their original higher proof amidst the trend toward lower-proof bottlings during the late 20th century. WT is currently crafted by third- and fourth-generation distillers Jimmy and Eddie Russell in many varieties, including lower-proof, aged, single barrel, rye, and of course their flagship 101-proof. The name of the whiskey came about from a distillery executive's turkey hunting trip, on which he brought some of his wares for his companions. The following year, they asked him for some more of that "wild turkey whiskey," and the name stuck.
Importantly, Bourbon is a uniquely American spirit. In 1964, Congress established the "Federal Standards of Identity for Bourbon," stipulating that to be called "straight bourbon," a spirit must:
- Be made of at least 51% corn grain
- Be distilled to no more than 80% ABV
- Be aged a minimum of 2 years in new, charred-oak barrels
- Be bottled with no additives other than water
Wild Turkey Rare Breed is advertised at 108.4 proof (54.2% ABV) but may vary slightly by batch. Cost is about $35 per 750mL.
Suggested cocktails:
Manhattan: 3:1 bourbon to sweet vermouth plus a dash of Angostura bitters, stirred over ice, strained and garnished with a maraschino cherry. Ratio is to personal taste, particularly with this higher-proof bourbon. Can also be shaken. A popular variation replacing half the sweet vermouth with dry is known as a "Perfect" Manhattan. Alternative bitters can also be used.
Old-Fashioned: Recipes vary, but in general an old-fashioned includes bourbon, sugar, bitters, and water. The "official" IBA recipe calls for saturating a sugar cube with bitters, muddling it with a splash of soda in an old-fashioned (short) glass until dissolved. Add ice and fill to the top with whiskey. However, some recipes call for a splash of simple syrup instead of the sugar cube for the sake of convenience. Many insist on still water instead of soda. Garnish with an orange slice and/or maraschino cherries (which are sometimes muddled together in the sugar mix).
Whiskey Sour: 3:2:1 bourbon to lemon juice to simple syrup. Add a teaspoon of egg white to impart a more frothy consistency. Shake with ice and strain. Garnish with lemon.
Mint Julep: Bourbon with several mint sprigs and a splash of syrup, stirred and served over ice. Some prefer to muddle the mint sprigs with the syrup to release the flavor (similar to a mojito) before adding the bourbon, yet others prefer to use the mint sprigs as garnish and take in the flavor primarily through the nose.
---
Use this thread for posting your tasting notes for Wild Turkey Rare Breed, discussing other cocktails you've mixed and variations you've tried. As well as food, pipe and cigar pairings, etc.
Cheers!!
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How someone could compare bourbon with Southern Comfort is beyond me. Drinking SoCo is like drinking a lollipop.
Incredible aroma, and it goes down reeeeeally smooth (even uncut it's not bad). Just a couple drops of water cuts the burn and opens it up nicely; I actually over-cut it at first (that 108 proof got me the first taste 
), so had to top it of with more whiskey to bring it back up to proof. Nice creamy mouthfeel, tasty sweet initial notes, and a loooooooooong, spicy finish (I was disappointed when I brushed my teeth before bed, 'cause I could still taste some of those wonderful spice notes). A fine bourbon.
