Wild Turkey master distiller Jimmy Russell talks bourbon and his years at the distillery … And bourbon makes an appearance in grown-up push pops at Reserve 101.

Last Thursday evening the My Table team sat down with Wild Turkey master distiller Jimmy Russell, the “Buddha of Bourbon,” at Reserve 101 Whiskey Bar for a specialty whiskey tasting. We were able to taste a few of his family’s creations and learn a thing or two about the craft of creating tasty bourbon.

In conjunction with the bourbon tasting, Reserve 101 (located at 1201 Caroline) welcomed the summer heat by re-introducing two of their whimsical “Push Pop Cocktail” flavors ($7). And by push pop, I do mean those nostalgic ice cream treats you once slobbered up as a child. We all remember how we craved them after a day’s worth of playing outside, and thankfully, Reserve 101 realizes we adults need an icy treat – yes, with whiskey – after a hard day’s work, too.

The flavors currently on offer are Chocolate Chip Mint Julep made with Woodford Reserve and Salted Caramel Bacon and Bourbon Creamsicle made with Buffalo Trace – we were treated to the latter at the Thursday tasting. The caramel pairs perfectly with the sweet honey notes of the bourbon, while the bacon adds just enough salt to assure the treat will not be too sweet. And when the ice cream starts to drip down onto your hand, you will be too blissfully distracted to much care.

After reluctantly putting down the push pop, we moved onto our interview and tasting with Jimmy Russell, sticky hands and all. One thing is for sure, you don’t get inducted into the Kentucky Bourbon Hall of Fame unless you are serious about bourbon. Russell taught me in less than two hours what my father has been trying to teach me about bourbon my entire life.

Russell has worked at the distillery in Lawrenceburg, Kentucky, since he joined the business 58 years ago. While the years may have aged him (and his bourbon) his sense of humor has not lost any potency. During the interview and tasting, Russell poured out his knowledge of bourbon to the crowd attending the tasting, which was open to the public, not forgetting to tease us along the way.

To begin, we sampled Wild Turkey 81, then continued onto Wild Turkey 101, Russell’s Reserve 10 Year, Wild Turkey Kentucky Spirit and ended with Wild Turkey Rare Breed. Russell informed us that Wild Turkey bourbons and whiskeys all begin with the exact same recipe; it is how long they age in white oak barrels with a #4 alligator char that distinguishes one variety from another. This unique charcoal that covers the inside of the barrel is the reason for Wild Turkey’s distinct flavor and deep copper color.

Since Wild Turkey is distilled at a lower proof than most other whiskeys, the process allows them to add only a touch of water to the bourbon, providing the straight-from-the-barrel taste you crave. Of course, only Russell decides whether the barrel is mature enough for bottling. “Somebody’s got to do the dirty work,” he likes to say.
We got to know Russell and his family business by asking questions about his family’s bourbon recipe, his distilling methods and his preferred bourbon drink. But of course we got a little nosy, too.

What makes Wild Turkey bourbon different from other bourbons?

We’re still doing it the old-fashioned way. Good water, good grains and good barrels. I started in 1954 making bourbon. We haven’t changed a thing, except one good thing. We were making 80 barrels a day when I went there, and we had 60,000 barrels in storage. Now we are making 550 barrels a day, and we’ve got over 500,000 barrels in storage.

What is a major faux pas when is comes to drinking bourbon?

Putting Coca-Cola in good bourbon. I think ginger ale is the best mixer. Rye whiskey is some of the best whiskey you can use to make a cocktail, I think.

What would be a great starter drink for non-bourbon drinkers?

I suggest you drink a lower-proof bourbon. We have an 81-proof bourbon that is ideal. It is seven years old. We also have the American Honey Liquor. It has the good bourbon flavor but is sweeter and only 71 proof. 

When you’re not drinking bourbon, what is your drink of choice?

Iced tea.

With bourbon in hand, what would be your ideal meal?

(Rubs his stomach) Anything. Can’t you tell by looking? But I like bourbon with steaks, medium rare.

Do you like to cook with bourbon?

I cook with bourbon all the time. I go out and light my grill, take a sip of bourbon, put it down and put my steaks on the grill. Then I pick the bourbon back up. That’s cooking with bourbon, isn’t it?

What do you do in your free time?

I am big in sports, especially high school. For many years I helped with the Anderson County High School program where I went to school – scorekeeper, timer and everything. I also enjoy working in my yard, rose bushes and flowers. I used to start them from seed and grow them myself.

How did you and your wife meet?

We went to high school together. We started going together, and it has been that way ever since. It’ll be our sixtieth year together – and to my first wife.

At what age were you first drunk? Be honest!

I haven’t found that out yet. Unless somebody knows something that I don’t know, I have never been drunk and never had a hangover.

What percent of your alcohol intake would you say is bourbon?

All of it is bourbon. That is all the alcohol I drink. I am not a beer drinker or a wine drinker. There is very little wine in Kentucky. We call it grape juice.

What do you think about people paying $600+ for bottles of bourbon?

Just ask them. I can take you to a liquor store and show you a bottle they are selling for $20, a bottle they are selling for $40 and a bottle they are selling for $60. Probably the same product, just different labels.