Of all the Wild Turkey whiskey expressions, I think it’s fair to say that the 81-proof Wild Turkey Rye is the least popular choice of serious whiskey enthusiasts. For what it’s worth, it’s not an expression I regularly seek out (primarily because Wild Turkey 101 Rye is plentiful in my area). Yet, ever since I left the distillery a few weeks ago, I can’t stop thinking about Wild Turkey’s rye whiskey. The two rye barrels I tasted that glorious Monday were incredible. Granted, the pleasant company and sheer joy of being in rickhouse A played a role, but ask anyone who’s tried Wild Turkey’s rye straight from the barrel. They’ll confirm – it’s whiskey to remember.
But, well-aged, barrel-proof rye is far from the youthful 81-proof rye expression. So, what’s the deal with Wild Turkey Rye (formerly Wild Turkey 81 Rye)? Why not just market 101 Rye?
Before diving into Wild Turkey Rye, I think it’s important to touch on the past. For decades, there was one Wild Turkey rye whiskey, 101 Rye. But the rye whiskey sold from the 1950’s through the 1970’s wasn’t distilled in Kentucky. It was distilled in Maryland, Pennsylvania, and Illinois – each with its own recipe and/or sources of grains. After Austin, Nichols’ 1971 purchase of the J. T. S. Brown & Sons Distillery (now Wild Turkey Distillery), Jimmy Russell began distilling rye whiskey in Lawrenceburg. From the 1980s through the present, Wild Turkey rye whiskey has been produced exclusively by the Russells using the same “barely-legal” (just over 50%) Kentucky rye recipe.
Until 2007, 101 Rye had been the only rye whiskey expression produced by Wild Turkey. That year saw the introduction of a new whiskey under a relatively new brand name, Russell’s Reserve Six-Year-Old Rye. Age-stated and bottled at a respectable 90 proof, Russell’s Reserve Six-Year Rye offered consumers something new and affordable at a time when rye whiskey options from all distilleries were slim.
To say that Wild Turkey was unprepared for the resurgence of rye whiskey’s popularity is an understatement. Until recently, Wild Turkey distilled rye only two days each year. By 2012, stocks were limited, causing 101 Rye to become allocated to only 21 states the following year. But Eddie Russell had a plan.
While rye whiskey is a popular spirit now, it wasn’t as sought-after in 2012. It was, however, favored by bartenders and mixologists. While I prefer higher-proof whiskeys in my cocktails, the average consumer could care less about the specs of their drink’s base spirit. Brand, yes; specs, no. With this in mind, and knowing that Wild Turkey needed to stretch its rye stocks as far as possible, Eddie, then Associate Master Distiller, created Wild Turkey 81 Rye. In contrast to 101 Rye, Wild Turkey 81 Rye was a widely available expression (and remains so today).
By 2015, rye stocks were looking better – enough for Wild Turkey to increase 101 Rye’s production and introduce a fourth rye expression, Russell’s Reserve Single Barrel Rye. And then, just this year, it was announced that Wild Turkey would release its first limited edition straight rye expression, Master’s Keep Cornerstone. Touting a blend of rye whiskey aged nine to eleven years and bottled at 109 proof (the longest-aged and highest-proof rye ever offered by Wild Turkey), Cornerstone is destined for commercial success. And while I haven’t had the chance to taste it just yet (you’ll sure as hell know when I do), initial reviews have been favorable.
Before moving to the tasting I thought it’d be nice to share the following chart and timeline – a Wild Turkey Rye primer, if you will. Feel free to bookmark or copy/download this info for future reference.
Wild Turkey Rye Whiskey Timeline
Abt 1950 – Wild Turkey 101 Rye sourced from Baltimore Pure Rye in Maryland (mash bill is reportedly 65% rye, 23% corn, 12% barley)
Abt 1960 – Wild Turkey 101 Rye sourced from Michter’s/Pennco in Pennsylvania (confirmed mash bill is 65% rye, 23% corn, 12% barley) – supplementary rye sourced from Maryland and Illinois (presumed Hiram Walker & Sons) through at least 1979
Abt 1974 – Wild Turkey 101 Rye distillation is moved to the Austin, Nichols Distillery in Kentucky (mash bill is changed to a rumored 52% rye, 36% corn, 12% barley)
2004 – Barrel-entry proof changes from 107 to 110 (bourbon and rye)
2006 – Barrel-entry proof changes from 110 to 115 (bourbon and rye)
2007 – Russell’s Reserve 6 Year Old Rye is introduced
2011 – A new, state-of-the-art Wild Turkey Distillery begins operations in Lawrenceburg, Kentucky and replaces the old Ripy Bros. Distillery (AKA Boulevard)
2012 – Wild Turkey Rye (81 proof) is introduced; Wild Turkey 101 Rye is allocated to limited distribution
2014 – Wild Turkey 101 Rye distribution is increased (primarily as liter bottles)
2015 – Russell’s Reserve Single Barrel Rye is introduced
2019 – Wild Turkey Master’s Keep Cornerstone, the brand’s first limited edition rye whiskey, is announced
Now it’s time to give Wild Turkey Rye a proper tasting. Truthfully, I’m not expecting much from this whiskey. After all, it’s 81 proof and likely four to five years in age. It’s a 2018 bottle, so this is almost certainly 100% distilled at the new distillery which launched in 2011. At the very least, I hope it’s better than the last bottle I had from 2014. I’m ashamed to admit it, but I had to give that one away. I guess they can’t all be winners, right? Let’s pour!
Wild Turkey Straight Rye Whiskey (2018) – 81 proof – no age stated (likely four to five years) – distilled and bottled by the Wild Turkey Distilling Co., Lawrenceburg, KY
Tasted neat in a Glencairn after a few minutes rest …
Nose: (sweet & simple) lemon zest, honeysuckle, cream soda, vanilla syrup, fresh-baked pastry
Taste: (thin, but pleasant) “vanilla-esque” candy, lemon oil, honey, sugar cane, faint oak
Finish: short in duration – citrus zest, pie crust, hints of oak & eucalyptus
Overall: I’ll just shoot straight here – Wild Turkey Rye isn’t an ideal neat-sipping whiskey. There’s very little structure and complexity, though that’s to be expected from a younger spirit bottled at such a low proof. On the brighter side, I can say that it sips better than the 2014 release I parted ways with. What accounts for this? I attribute its improved character to the new distillery. If I’m right, this is yet another sign that the whiskey Wild Turkey is distilling now may prove to be their best. Only time will tell.
Rating: 2.25/5 🦃
Before wrapping up, I’ll say that I’ve found a wonderful use for Wild Turkey Rye – as the base of an Orange Old Fashioned cocktail. What’s an Orange Old Fashioned? Well, there’s countless recipes out there, but to me it’s pretty simple:
- ½ teaspoon sugar
- 1 teaspoon water
- 3 dashes orange bitters
- 2 ounces Wild Turkey Rye (81 proof)
In a rocks glass, dissolve ½ teaspoon of sugar in 1 teaspoon of water. Add 3 dashes of orange bitters and several ice cubes (be generous – it’s a summer drink). Pour 2 ounces of Wild Turkey Rye and garnish with a thick orange slice and a single maraschino cherry.
Some might say, why not use 101 Rye instead? Well, you could – but – that’s not the purpose of this cocktail. I prefer an Orange Old Fashioned as a refreshing warm-weather cocktail, not a contemplative slow-sipper. It’s the kind of drink I can enjoy more than once with minimal impairment. If I were using a higher-proof rye, that may not be the case.
All said and done, I think that’s really what Eddie had in mind for the 81-proof Wild Turkey Rye – a whiskey that could serve as a bartender’s everyday workhorse. And that it does. Cheers!
One thing that has been bouncing around in my head since last year: In a Bourbon Pursuit podcast involving a barrel selection tasting at WT, Jimmy Russell mentions that the rye used at WT comes from Germany. I thought it odd to have rye shipped that far. If I had known you were going to chat with Jimmy, I would have primed you to ask why. Any idea why Germany?
Yep, their rye comes from Germany. I’m pretty sure that’s been in place since Pernod’s ownership (if not earlier). Jimmy doesn’t like change, so it wouldn’t surprise me if that stays in place. I’ll do some digging.