445. Crazy Eights: Exploring the Wild Turkey 8-Year Legacy

Hello friends and welcome back to another episode of the Bourbon Road Podcast. I'm your host, Jim Shannon. And I'm your host, Todd Ritter.

We've got a great show for you today. So grab your favorite pour and join us.

Hey roadies, it's Diane Strong with Bourbon on the Banks Festival. We've got another amazing event coming your way this year. Be sure to join us at the half and I'll tell you a little bit more about the event taking place October 4th, 2025.

Todd and I are proud to have Smokies Lifestyle Cigars as a sponsor of this episode and as the official cigar of the Bourbon Road podcast. Our hosts and listeners alike enjoy the ultimate experience of premium cigars. Smoky's Lifestyle Cigars are where flavor and craftsmanship meet. Find out more during the halftime break and at smokyslifestylecigar.com. The Surgeon General warns that cigar smoking can cause lung cancer and heart disease and is not a safe alternative to cigarettes. The Hill House Bed and Breakfast, located in Loretto, Kentucky, is ready to be your bourbon country home away from home. Located less than 3 miles from Maker's Mark, the Hill House is convenient to Bardstown and the rest of the Bourbon Trail. The next time you visit Bourbon Country, choose comfort and convenience. Choose the Hill House Bed and Breakfast. Listen in at the break for more details or visit their website at thehillhousekontucky.com All right, roadies and new listeners, welcome back to the show. We've got a great one for you today. We're hanging out at the Corner Rick House in Frankfort, Kentucky, home of the Frankfort Bourbon Society. Todd's with us today. Todd, missed you last week.

Yeah.

I was there in spirit.

Spirit and spirits. Yeah.

Well, they missed you too, but you did get some bottles from them.

Yes, I'm going to try those and probably I'm sure there will be some leftovers. They sent some nice little samples, so we'll do another giveaway soon.

All right. Well, as usual, you have designed a fantastic show for us today. This is probably one of your better ideas.

It's pretty easy, though. It's easy?

Well, I had the collection to do this so I can pull it off, too. Yeah. But you've also brought in a heavy hitter to help us with this, because there's going to be some fine analysis going on today.

But yeah, our good friend and Bourbon historian David Sandlin's on here with us from the House of Commons, probably my favorite bar. You're in Frankfurt.

Definitely where Melody and I like to stop when we're in town and hang out. It's got a great vibe. Yes.

I mean, there's a bunch of new ones that are great, but I mean, Dave's a really good friend of mine now. We've really connected through Dusty's and through Bourbon history. So, Dave, welcome back to the show. Glad to be here, guys.

We're going to lean on you a little bit today because we are really going to have to tear these apart. They're going to be very similar pores, but I don't know, they'll be different, but it's not like drinking from different expressions or different manufacturers. We're really zeroing in here. Yeah. Sure.

I think we're going to call this probably like the Crazy Eights episode because what we have today is five different versions of wild turkey eight-year bourbon. So once I got this, I really wanted to get the new one out there. The 2025 is out now. It should be pretty much dropping in every state and every store. And I think it's going to be readily available for a lot of folks. There'll be some that are getting more bottles than they need, I'm sure. But I hope folks can get this. It's $45.

And it literally just released. They had the big release party on May the 1st out at Wild Turkey. And I'm certain the product was already in the hands of the distributor when that release party happened. I would think so. And maybe even on a few shelves. You know how that goes. Dave, did you get yours earlier?

Not in Kentucky. Yeah, I was going to say, we're like one of the last ones sometimes. Yeah, usually I am letting my distributor know what's coming. That's interesting.

But yeah, so we've got that. And then we're going to follow that up with the 70th anniversary, which we've actually had on the show. That was also an age-stated of eight-year. That was in honor of Jimmy Russell's 70th anniversary. And then we're going to kind of keep stepping back, I believe, yeah, 2018. I have a 2018 Wild Turkey eight-year, 101. Follow that up with a in the second half of the 2014 Wild Turkey 8-year 101. And lastly, we'll finish it off with probably the big hitter. I mean, just because I'm sure they used a lot older bourbon in it, but it's a 2002. And yeah, this should be fun.

Yeah, that was back in a time when they were pulling out all the stops to sell whiskey. So good stuff, right?

Yes. I think we even had this hit on the show at some point. Maybe that Wild Turkey special episode we kind of did, Jimmy Russell thing. This is kind of a neck pour on that bottle.

Yeah.

Well, this is my third one. I left into about three of these 2002 bottles, and this is the last one. Well, unless I run across another, maybe.

You know, in Utah, that's inevitable.

All right. Well, I've kind of been looking forward to this. So this is the, I haven't tasted it yet. This is the 2025 release, the new eight-year Wild Turkey 101. Just on the street, just now in our glass, it's been sitting here for about five minutes. Probably actually 10.

10? I tried to get here a little early and let them air a little bit, because like you said, a couple of these were fresh pops. But it's what's meant to happen to them.

And we've done everything we can to warm up for this. We had a little bit of a warm up before we started off-brand. So a little weeder to try and not compete with the rye whiskey. So I think we're ready to go. Same here. I'm interested in seeing your guys take.

I have tried the newest eight-year, so it's going to be interesting to see if it's changed since I tried it the first time. Let's dig in.

All right.

Sounds great.

It's a little bit of a stringent on the nose. I was going to say, I'll let you guys go first.

That first whiff was peanut shell. It was like Texas Roadhouse. Yeah.

Yeah. It's got a little green peanut though for me.

Yeah. I could see that for sure. Yeah.

I think the one thing that stands out to me is I always get that little like orange zest, but here it seems more lemony.

Yeah. Yeah. It's got a little citrus note to it.

The citrus note is there, but it's not the typical. I agree 100%. And the cherry doesn't seem as rich to me. No.

I mean, it's there, like a dried cherry almost. It has a nice aromatic spice, the rice coming through a little bit.

I'm getting kind of a little bit of clove, just a light clove to it.

Yes.

I can see that. And I think you called that. Usually you don't really catch those rye notes in wild turkey, but it seems like they're letting it shine a little more now.

It's because the high ryes we're drinking nowadays are really high ryes compared to what used to be called a high rye, right? Right, but I'm like you.

I do get a bigger rye note than on most wild turkey.

When I visit it a couple of times and really kind of warm it up, I get some of the baker's cocoa kind of layered amongst some like caramel and the peanut. There's like a tinge of clove. It's just wave after wave of aroma, but it's one that you really got to be paying attention or it'll just sneak right past you.

Yeah. I said the peanut was a little green, but I think it's more like a, for me, a boiled peanut.

Do you have boiled peanuts? No, I've always been a little scared.

My wife's a big bull peanut lover and when we bull them at home and we get the raw peanut bags, that's what it really reminds me of, is the raw bag before you bull the peanut. But I think it could be both too. You know, a lot of times I get variations of the same thing on it.

Now, just a reminder, while Turkey's mash bill is 75% corn, 13% rye, and 12% malted barley.

And it's so funny, you know, when you think about it, that 13% used to be the high rye. Yeah. You know?

When it started in 19, let's see, it kind of got its history from like 1940. There was an Austin Nichols person, I think his last name was McCarthy, and he was on a hunting annual hunting trip with some friends and he would always take some whiskey with him and they'd say, you know, bring that wild turkey or that wild turkey bourbon back with you because the original distillery was on Wild Turkey Hill in Lawrenceburg. All right, let's dive in. Cheers. Cheers, guys.

It doesn't disappoint. That's nice.

Again, I'm going to say they're right. It's a spice, spicier than I expected, I guess. And there's a lot like that finishes clove. A lot of clove.

It's got a nice sweetness to it. The caramel and the baking spices are really coming out.

Yeah, they are. I think I'm still getting a little bit of that peanut. It's like, um, like honey roasted kind of thing.

Yeah, there is a thread of honey. Um, but really like almost like meat, like that. And the fact that it's like so mo so mild on the honey. Yep. And then I'm getting, I don't know if y'all get like a nutmeggy essence and then I get dark chocolate and chocolate. Yeah. It's not sweet like chocolate. It's like better chocolate.

It's a little. in the back, in the very back, a little pop rocky.

Yeah. There's a little spice in the middle of my tongue. Like that white pepper, black pepper type thing. Oh yeah. I can see that. This is improved since I'm not going to, like when I first, you know, fresh cracks can be a little subdued, I think. I really like it.

It's wild turkey. It's wild turkey. It's hard not to like a wild turkey. Sure. We don't have like a standard release today, wild turkey 101 out here in what we're doing. Right. But maybe after the show, we can just do that and report back in our blog or online to see if there's, you know, a non-ate year, in other words, just a regular I'm sure since we're at the Rick house, there should probably be one in the back. The regular would be a six to eight, right? Right. So they say. Or so they say.

And I've drank enough of that one. to say that, like, that caramel-y, chocolate-y, peanut-y essence are things that are just, in my opinion, on this versus regular 101 are just turned up to 11. I'm not saying that you won't get those on a standard 101. What about turned up to eight, Dave? Sorry. Crazy eights. Cruisies. It's just amplified.

Yeah, this has really opened up. It's nice. I don't know, a little skeptical when I tried it. I was like, it's good, but I don't know. I had something in my mind that, for the way I thought it was going to go, and it kind of surprised me with that, I guess that spicier nutmeggy, like you said, nutmeggy, clovey, white pepper finish. The citrus isn't as prevalent, like we talked about, like the orange slice, orange zest. But yeah, that's growing on me. And I mean, it's what, 20 bucks more, 25 bucks more than?

Yeah, and I kind of wonder also barrel selection for this. While Turkey's batch sizes are typically around 200 barrels, at least I understood that at one point that they were somewhere in the 200 barrel range, this would be produced probably at a smaller batch size, I would think. You think so? It's a newer release. I don't know.

It's going a lot of places. Yeah, that's true. Maybe I'm wrong on me. 200 bills is not a ton of bottles for when you look at a national release. Well, 40,000. Yeah. Per batch, right? Yeah.

Their batches are usually monthly. I'm thinking of the date codes on the bottle a couple of times a month or once a month or.

I don't know. Yeah, I don't know. That's some good questions to ask somebody there if they can tell you.

I can also say that this product had hit market in Kentucky and is already not available. So, I mean, it's available, but I question how frequently they're releasing these batches.

Yeah. So what's the word on the street with respect to the prior version of Wild Turkey 101, the six to eight year old? Do we know? Is it speculation at this point?

In comparison to this?

Not comparison in drinking it, but what's going to happen over time? Is the eight-year going to replace it eventually?

No, there has been a little bit of speculation about that. Jason's talked about it and a few others. I'm not sure. I mean, I think it's still... kind of up in the air. I mean, let's see what happens kind of deal. Bourbon, you know, sales do slow down a little. I mean, it could be, could be possible.

I mean, it's possible because they've also released a 15 and then, you know, I think it all depends on what the market demands. Like if we're at a point where production is superseding demand, and the bulk of what they have is a year, and they can produce it on that kind of level, sure. So far, I haven't seen any indication that they're even producing it at a level that it's consistent for everyone that wants it. It was on an allocation basis here in the state of Kentucky, and I didn't even get it.

It's crazy. I had Jimmy's ear like two weeks ago. I should have just asked him.

Yeah.

All right. Well, I think we need to move on.

It's kind of interesting to see what's going to happen with it. I mean, I know there's going to be two Russells 13 releases this year too. So that news.

That's a good thing. Yeah. Well, that was great. I really pleasantly surprised.

Yeah, like I said, I'm glad I probably cracked that and got the neck pour out of the way for you guys. But yeah, it's improved.

Sacrifices I make for you guys. I'll ask you what's in the next bottle, but I already know. This is the 2024 70th anniversary release. I was gifted a bottle by a very good friend. Yeah, that guy. That guy, Todd Ritter. Thank you, Todd. You're welcome. for searching that one out for me and getting me a bottle of it. I appreciate it. We have had this on the show. We've talked about it already, but let's take a fresh look at it.

There's that citrus, Todd. There's that citrus. And wow, check it. Go back and nose the first one a little bit, and then go to that one.

Oh, you left some in your glass? Yep. Very little.

Well, I plan to do this because I want to nose them all, yeah. But yeah, different.

Yeah, definitely different. This one is more, the 70th is a little bit more aromatic. There's a little more woody or nutty. The spicier nose, I think. Yeah. So the 2025 release, the new release is a little more nutty and spicy.

Let's see. I'm trying to remember. Do you remember what this one went for, Dave?

Oh, gosh. I think it was in the, like, MSRP was in the $75 range.

I thought it was, like, $65. But yeah, you might be right. I know it's kind of, yeah. I'll just call it 70-ish for the show.

Yeah. I had a bottle on order. I ordered it on the Wild Turkey website. And it got lost or something. And it just took forever to come. And I kept emailing them. And they're like, it'll come when it comes. I'm like, OK, I cancel.

You did cancel? I was going to say, maybe that'd be nice if it just showed up one day.

But I definitely get on this one, those citrus. Yeah. It's citrus and honey and more greenish peanut kind of notes, cherry in there for sure.

A little bit like fresher, lighter kind of.

Yeah. Aromatic's a good word. It's almost like a really nice cologne.

Yeah. I bet Jimmy had a big say in this one, though. I mean, it's got his name on it. So he was like, fix it to the way I want it kind of thing. I would hope so.

All right. I'm going to taste. Same. Cheers. Yeah. That was on the sides of the palate, dripping. Yep. Dripping.

Less of that spice. It's more, yeah, like softer, more viscous. And I think we even said before the show, Jim, you said they probably added A few little like 10s and 12s in there to kind of soften it up a little bit, I bet.

A little buttery, a little savory, kind of nice on the sides of the tongue. A lot more aromatic and I'm not getting like overwhelming toffee or anything, but I'm getting a little bit overripe cherries. Yeah. It's got a lot of depth to it.

To your point, Todd, there's not that finish on it. It's not like... over at least like baking spices on the finish. But the first couple sips, I definitely had it dance on my tongue a little bit and then kind of got through mid sip and then it kind of faded away and dissipated and there was kind of this wave of flavor. I'm gonna go out on a limb on this one. I wouldn't be surprised if there's more Tyrone Campus product in this one. It would make sense to me considering this was in celebration of Jimmy's 70th. I wouldn't be surprised if 2025 is more Camp Nelson product blended. I think Camp Nelson tends to drink more in your face and more tannic, more baking spices and cloves and nutmegs and that kind of thing. Maybe a mix in a few McBrayers or something. Could be, which McBrayer I think is close enough that I think it closely resembles Tyrone. But I could be completely wrong. But that's what it kind of seems like to me.

Why don't we take a minute and talk about the different campuses a little bit and what we know about them.

So Tyrone is Jimmy's favorite. Well, it's the OG campus. The OG campus. Yeah. What was it? In the like 71, 72, when Austin Nichols grocer bought the property to create wild turkey distillery. Cause they weren't creating product prior to, they were sourcing from the same distillery under the label wild turkey. Um, but it wasn't exclusively that distillery. Um, when they bought it, I think it was around 71, 72, um, and they named it Wild Turkey Distillery, that is the Tyrone campus that we know today. McBrayer is close by.

McBrayer is over near Four Roses.

So it's just over the fence, right?

Yeah. Or no, it is right across the road. Was there like three or four over there? I think so. It's not too many. Maybe four, six. I forget. It's not very many.

This is what we need.

We should have shouted out to Beau. He loves that stuff.

And then Camp Nelson is just south of Nicholasville. Yeah, in Jessamine.

On the hillsides there by, well, the Camp Nelson Civil War. Cemetery, yeah. Cemetery. Very beautiful. Yeah.

So they're all separated by some distance. They're all not too far from the Kentucky River. Tyrone being right on it, Camp Nelson being very close. Hilly areas, two of them are in hilly, kind of hilly areas a little bit.

Yeah, the Tyrone is definitely, I mean, it's- It's way up there. Yeah. There's a, if you get to the Wild Turkey to visit sometime, there's, I mean, it's a great place to have a sip because you're, you are way up there overlooking the Kentucky River, way down at the bottom. And there's the, there's the railroad bridge, which you'll see a lot of folks. I've seen people bungee jumping off that and that kind of stuff. Not mine. Not my jam, but- They had a little bit too much wild turkey, I think. You know, it would take a whole lot for me to do that and maybe somebody to push me too. And then, yeah, the Tyrone Bridge. goes right by there, and like I said, that kind of parts the campus, if you will.

Yep. McBrayer's three campuses, or sorry, three rick houses on the McBrayer campus. And it is that one that's right across from Four Roses.

Okay. So those are still Tyrone, considered Tyrone over on the other side of the road that parts. Is that right?

So you have, if it's across the street from Four Roses, that's McBrayer. The other area is all Tyrone campus. I think there's like 23 or 24 Rick houses on the Tyrone side. Camp Nelson, believe it or not, is only like six. Isn't it fun to get nerdy about Wild Turkey?

Yes. I enjoy it. I really do. Such a great brand with a great history.

I know. And a man who's been there since 1954. Wow. That's some love. Insane.

And he still shows up, signs bottles.

Yeah. Love it.

Well, that's the 70th, guys. So we have finished off now the 2025 release, the new eight-year 101. Now we've had the 70th, which was, I'm going to, like you, I'm going to go out on a limb. You said you went on a limb and where it was Rick housed at. I'm going to go out on a limb. I think I did this once before and say, this has got a few older barrels of it because it's got some complexity there that just says that to me. Yeah. And they can do that. They have every right to do it. It doesn't have to be eight here, does it?

I was going to say, when you're doing a seventh anniversary for somebody and he has his palette, he's probably going to be like, yeah, let's bring some of these in.

Oh, a few of them 13s in there, boys.

But he is one of those that, you know, he likes that eight to 10 mostly. All right, we're going to move on to the 2018. All right.

And this would be the one I would think that would be closest to today's standard, right? Okay. I don't know. Of everything we're drinking, we'll see. We'll see what it tastes like.

That's right.

Nose is a little more subdued for me.

A little more subdued.

The nose is probably the most familiar. Yeah. I mean, of these three for sure.

But it just seems to have less of an impression on me.

Yeah.

Because of, well, I mean, I was, I was wowed a little bit by the other two.

Yeah. Both those first two had some big noses on them. Just some classic stuff.

Yeah. It's a little bit more down the center of the road while in Turkey for me.

Yeah. there's still a little bit of that citrus, still a little bit of the dark fruits, still a little bit of the honey kind of all in one. Right.

Yeah. You were talking about, we were doing some nerding out. So the eight year hadn't been an American product since 1992. Yeah. I mean, it's been an export. Yeah. So from 92 till, well, actually even beyond 92. Right. And, Yeah, it's still, it was the only way to find eight years after 1992 was over in Europe. And I think most of it's kind of like funneled into like Japan and the Asian markets. Cause if you see the bottles I've got, they've all got Japanese writing on the back and things like that.

Oh yeah, for sure. Lucky dogs. All right, let's taste it. Cheers.

It's good. Now, I think you're right. That one tastes one-on-one. This is what we know.

This is in my pantry every night.

I would agree with that. There's nothing like sticking out. It's solid. It's soft.

Yep. It's got like a honey granola.

It's well blended. It sits right in the saddle. It, it, it's okay to sip. It's okay to mix. It's okay to, you can drop a piece of ice in it if you want. I typically don't, but you could. I mean, it's just, it's just a nice everyday Bourbon lovers bourbon. Might be the sweetest of the three. Might have to go back.

From like a honey perspective, yeah. Yeah, I think that's it. The other ones were more brown sugary sweetness, you know?

Oh, I just went back to the 70th and got like cherry cola, but I didn't really rinse my palate. That was weird. In a good way. I love when that happens. Yeah. Changes things up a little bit.

This is why it's so popular. Right here. Yeah. It's just a wonderful in-the-pocket bourbon. Now, have they ever come out and said, why 101? I mean, my understanding was is that at one point somebody said that that was the barrel entry proof. And that's where they came in. Yeah. And that when they came out, that was the proof at which they required little manipulation to return to 101, like very little water added to get them to 101. But I don't know where I heard that, when I heard that, or who I heard it from. So I don't know how valid that is.

We need Drew Anish here to see if he could disprove that whiskey lore. Yeah, we do.

Because I think originally the Wild Turkey whiskey was somewhere in the 102 to 103 barrel entry-proof range, which means that you could honestly easily return it to 101 without much trouble, without much water added. So you really retained the original barrel flavor.

Oh, yeah. Yeah. Did we decide one of the bottles or both the bottles we'll have in the second half, those will have gone into the barrel at a lower entry proof? I know one for sure. At least one, possibly two.

One, that 2002 would have gone into the barrel at 107 barrel entry proof. The other one, I feel fairly confident in saying that it probably went in the barrel at 110. OK. So that should be fun.

Because it's, like we said, it's now going in at 115. Yes. Yes.

Yeah, they only did 110 for roughly two years. Yeah. Which is kind of wild that they changed it from 107 to 110 for only two years. But yeah. Production. It's the accountants at Pernod Ricard.

That's what I was going to say. Get more production.

There's always a bean counter. Yeah, that's right. Okay, fellas, what do you think? Keep on sipping on this. Take a short break. When we come back, two more eight-year 101 expressions, but we're going back in time. Going back. So we're going to hit a 2014 and a 2002 after the break. So folks don't go away. These are going to be pretty exciting. Be right back.

Hey roadies, it's Diane Strong with Bourbon on the Banks Festival again. We have another amazing event this year, but we want you to come early because we've got a lot of events leading up to the festival. Starting on Thursday, we've got another mixology with master mixologist Heather Wibbles on the Bourbon Bell and O.H. Ingram. Leading into Friday, we have got Peggy No Stevens. She's back with another bourbon pairing and a lesson called The Stave is the Rage. It's going to be amazing. Limestone Heritage Distilling is going to be bringing in three single barrels. You're going to learn a lot. We've got the VIP coming back and this year we are celebrating women in bourbon. This year, Bourbon on the Banks Festival promises to be even better than ever. We've already got more than 70 distilleries that are going to be there. More than anything, I need to encourage you to get your tickets as soon as possible. They're selling fast. Some of them are already sold out. If you want to come this year, please get your tickets. We don't want to miss you on October 4th in Frankfort, Kentucky on the banks of the amazing Kentucky River.

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Alright folks, welcome back to the second half of the show. We're here with David Salin of the House of Commons and we are having Thanksgiving in May. All kinds of turkey on the table, if you will.

So this kind of turkey does not have, what is it? What is it like? Tryptophan? Tryptophan?

It's not going to put us to sleep. Not getting sleepy. At least not yet. But yeah, so in the first half, we tried the newest release, the 2025 version that should be hitting hopefully in your neck of the woods. And I think we all, We will do kind of a top three ranking for each of us at the end of here, but I think it's definitely one to seek out, especially at 45 bucks out the door. Hopefully there's not stores out there marketing up a little bit, but it's one of those things maybe they do. But yeah, so we're getting ready to dive into a 101-8 year from 2014 this time, and We think this one may have gone in at a little lower entry proof, right Dave?

Yeah, I think this one most likely Todd. I mean, it's right on the cusp. Right at 2006 is when they went from a 110 to 115 barrel entry proof. You know, the math would say that it could have come out when it was a It was a 110, could have come out when it was a 115. Everything that I know about bourbon during this time period, even in 2014, these distilleries, it wasn't flying off the shelf. They weren't moving stuff necessarily with ease. So I think the likelihood that it's eight plus is pretty good. And I would be shocked if we Don't see somewhat of a little variance between this and 2002 now. That's a 12 year age gap. It's pretty significant sure but I don't think that this is going to be a 115 barrel entry proof like the 2018 we just drank and and I don't know I snuck a little sneak peek It smells very different to me than the one we just smelled. I just snuck that same peak. I haven't I Yeah.

I agree.

It does. This is a much different than those than the first three. Oh yeah. It does remind me of one of them. And I'm not going to tell you all which cause I want to see which one you all think it might remind me of.

I'm getting a little like rich toffee off of this one.

Yeah. Yeah. And I do get peanut on it.

Yeah, it has a little bit more of a, like a sort of a, I hate to use it because we overuse it as the turkey funk. This has a little bit of that turkey funk, a little bit more of that sort of Rick house baseboard kind of.

Nose to it. I get a real weird funk on this one, but it's, it's endearing to me. Some people might think it's weird, but it, it has a funk, like a cured meat, like salami almost like savory. I don't, I don't know if y'all have ever gotten like a savory note on whiskey. Oh, for sure. Oh yeah, definitely. And, and I definitely get that. It's almost like a fennel Kiona or something that's got fennel in it. A Fununkey what? Fununkeyona. It's a fennel-based salami.

I thought you just dubbed a name for the funk that is wild turkey. Fununkeyona. I was like, that's awesome. Make it work.

Yeah, that works.

All right. I want to dive in because this nose is really intriguing.

It's super intriguing.

It's a great nose. All right. Cheers, guys. Cheers.

Cheers.

Oh, wow. Yeah. Ooh. That's nice.

A caramel, toffee caramel, a little bit of like a burnt note to it. It's chewy. It is chewy. Yeah.

I think, I think this may have just proven the lower barrel proof entry.

Yeah.

Just on that taste. It tastes so viscous to me.

Look at the, look at the, look at the glass. Look at the film on the glass there. A little bit more like, uh, stationary legs just sitting there.

I mean, it, it tastes savory in my opinion. It just, it has kind of that like oily. kind of savory, almost like meaty flavor to it.

Darn accountants.

Darn accountants. You know, what's funny though is, you know, a lot of the craft guys, I mean, a lot of them are doing lower entry proof, which you think, you know, craft guys need to probably, maybe they're like, I'm not going to listen to my accountant. I want to do what I want to do. So, you know, I think there's some outstanding, craft stuff out there that goes in a low entry poof and doesn't get, you know, doesn't change much. And even if it's bottled down, but.

I agree a hundred percent. And I think so many of those guys, they're not blind to the fact we all kind of recognize that they're not going to produce product on the level of efficiency that a giant outfit like Buffalo Trace while Turkey Four Roses is going to. So like, obviously it's going to cost more. So let's make the best thing we can. Right. I mean, they're,

Make the best whiskey you can and charge what you have to charge to keep producing and selling. 100%. Yeah. 100%.

Have you guys gotten back to any of those? Well, Jim's empty, so he can't.

Yeah. Well, my number one is empty. OK. But I've been saving a little bit of the others, so. This is the one that it reminds me the most of is number one.

Is it really?

OK. Yeah. I don't think it's the same, but I taste more similarity between this one and number one. OK.

I'm not getting that clovey note that I get so predominantly on that first one.

No, but the brown sugary sweetness, the savoriness is extremely unique. I've not tasted that on any of the others. But that sweetness that's not citrusy, it's not super honey, Um, I've not tasted this kind of sweetness on any of them other than number one.

I feel like the sugars has been taken just a little bit further than for me the past Brown. It's like almost like almost crumbly crust. Yeah.

And I don't know if, if it's, uh, because we're on sample four, if it's the product itself. But I can definitely sense a lot more tannin on this. There's a lot more oak play, I feel like, with this one, because I'm starting to feel it on the palate. I'm starting to feel the oak kind of not bite, but there's a dryness that comes with that.

Yeah. And thinking back to 2014, it's very likely there were some elder barrels being put into these batches, right? Yeah, 100%. That's good. It is good. It is good. It is good. These have all been very different. Yeah. I figured it would be more nuanced trying to pick them apart, but not so much.

No, I mean, like, you know, we've done the Bookers comparison and there was always kind of like a few notes running through and not, I didn't think when we did that show, you know, some stood out more than others, but like the same components were kind of there for all of them. Whereas this, they've all been, Yeah. Yeah. Kind of like different beasts, which is kind of crazy.

I mean, but we're getting ready to go to the old boy. Yeah. I'm going to take a little water first. I want to, cause that, that really has stuck with me. Yeah. It's still there.

Yeah. It's, I think that there's a lot more oak character on this one for sure.

I hate to wash away a finish, but we do have to do a show here.

Which is funny, this is like, you know, you go back and, you know, there's a very good friend, podcaster friend of mine says to the groups that do not exist on Facebook. I mean, you see a lot of those, those older ones, you know, like the 90s and 80s and things like that. And then even these 2000, just like this 2002 we're going to try, but this is one of those don't see very often. It's 2014, which is not that long ago. Maybe it's like everyone loved it so much they drank it all kind of thing.

You know, to kind of resonate from a past life in groups that didn't exist. It's almost as though, and Todd and I have talked about this before, you're more likely to find something from 20 years ago than you are to find something from 10 years ago. There's a black hole in the bourbon world of stuff that's somewhere around like six to 15 years old that just disappears. And I think it's because there's dedicated groups for Dusties that most people would deem 20 years old and older. And then all the other groups are things that were released anywhere from yesterday or this morning to stuff that's been released in the last year, but they're not usually show in or releasing stuff that is, that's come out in the last six years.

Or if it goes back, it goes back to like the big boys, like your pappies, your, you know, your BTACs, your Parkers and things like that. But yeah, like this eight year. Yeah.

Like, yeah. And during that period of time, I think we did have a label change around

I don't know, 2020?

Well, Turkey's like... Yeah, they do it a lot, actually. I was going to say. But the label was pretty consistent.

About every three, four years? I think it's about every five. And then the code structure changes maybe every four.

Yeah. Well, good thing we have David to update his website for us at Wild Turkey, Rarebird 101.

Yeah, he's a godsend because people ask me, they're like, how do you know? And I'm like, well, there's a really great tool with Rarebird 101 that you can learn how to read all the codes. And they're like, oh, so they have codes. I'm like, yeah, but they change every seven years. And people are like, what?

He actually gives a shout out to a guy on Reddit. He's the one that actually came up with that. I forget his name. But yeah, if you look it up, he gives a shout out to that guy.

Great.

I know. All right, shall we take the time travel bus and go back?

Go back machine here. I can't wait. 2002. One thing I do want to note on these In the secondary market, you know, this 2018, 2014, 2002, I've enjoyed every one of these. And every bottle in this time period of wild turkey that's age-stated, I've always enjoyed. But I think there's some of the best values on the market. I mean, we're talking about bottles even in 2002, eight-year. They're probably around what? $275, $300, even for a 2002. And it's just, I'm like, that's a steal. There's bottles that are released this year that aren't age stated that are going to be the same price point. And I would much rather drink any of these over those, you know? And it's, I think that they're just one of the unsung heroes of the secondary market.

Yeah, the 81-101s are getting few and far between now, aren't they? Yeah. Yeah, and the cheesy gold foils. They're just getting hard to find.

I actually finished off Dave's last pour of that. Yeah, we just killed ours, sadly.

Yeah.

He said, do you want to finish this? And he twisted my arm. He was like, no. No, I don't want to. I was like, OK. If I must.

That was a hard sell.

If you guys out there in podcast listening land ever get a chance to try a cheesy gulp full, it is worth the effort.

Or beyond duplication.

Yeah. Well, I mean, there's just a list. There's a whole list. Or tribute.

Or tribute. Yeah. Or tribute. Or tribute.

We did a good old fantail pewter top. Yeah.

Oh, I love. Yeah, we had that pewter top fantail last year. That was phenomenal. I loved it. Right. We're geeking out again. I know.

We're getting back to the whiskey. Back to the whiskey. All right. Richard, darker cherries. Yeah. Yeah. Like overripe.

Yeah. And the funk is amped up just a little bit over the last one. It's probably the darkest of the five, I would say.

I'd say without a doubt. Yeah. So we talk about. those others having some older barrels, but I feel like this probably has less eight-year barrels than probably the other four pours we have. This probably has 10s and 12s.

Because this was the tail end of a tough time, and it was still happening at this time. There were still some things coming out that were meant to try and improve the market.

Yeah. It's worth mentioning too, in my personal position at one point in time, I had a 1994 Cheesy Gulf Oil. The bottom of the glass was stamped 92, indicating that they bought their glass order in 1992. But the date printed on the neck of the bottle was 1994, meaning that they were still working off of 1992 glass for bottlings that were happening in 1994. it was moving that slow. And so if that's happening, you know the product in the barrel is also, you know, sitting longer as well. Right.

Yeah, because nobody's gonna let you sit on glass for two years. No, it's just not a good investment. It's not a good investment, right?

All right. I'm ready to dive in. Cheers. Cheers.

Spades. Wow.

That is just rich, rich, rich. Very much so.

A nice balance of oak and spice and sort of creamy caramel.

A light tingle left kind of in the middle and front of the tongue.

Yeah.

There's a reason I've gone through two of these before.

Yeah. So this is definitely more. Creamy was the key for me, Jim, because it's almost like a cream soda. And I just kind of rolled it over my tongue and it's like brown sugar. Then there was cream soda. And then it, baking spices almost with like a cinnamon-y finish as it kind of, you know, as I'm swallowing it and like is evaporating off my tongue. Um, ma'am orange, like someone took a orange and squeezed it a little bit. It's like a zest, like just the orange oil on those orange oil, like, like concentrate.

I like that. Yeah. Like almost like a the run Naranja that type of thing.

Yeah. You know how when you get, uh, you drink a bourbon that's say at a 95 or a hundred proof and it's a good bourbon and you like it. And then you have the cast ring first version of that bourbon and you go, wow, there's all those flavors that got diluted down to 95. It's all, they're all. present and concentrated. I'm getting those here, present and concentrated at 101. At 101, yeah. Yeah.

You kind of wonder like how much water went into this to get it to 101. Probably not much. Yeah.

Because we were, what, 07 here? 107?

107 barrel entry, bottled at 101. This, I don't, you know, I don't know the history well enough to know when the Camp Nelson campus came on.

Wasn't it owned by, that was owned by a different distillery, wasn't it? I thought. I'm sure. Maybe, oh, I should know this. I don't know how to do my homework and I'll report back, but I feel like it was owned. Oh, the one that Ashley Barnes bottles for, E.J. Curley.

Yeah.

I think those were E.J.

original E.J.

Curtleys? I feel like maybe.

Really? Because I mean, I don't know.

You got to feel like it, when that started, like campus was right there.

Yeah.

And then they're like, oh, we need more. So they bought a few from, I guess, would that be Prentice back in those days? Maybe when they got the Maybe McBrayer when McBrayer went down. That'd actually be an interesting question to ask Bill if he knew.

That was McBrayer closed a long time ago. My understanding is those houses were owned by Prentice slash Four Roses and were sold off to Turkey.

But they were originally- Which makes sense because Four Roses had that time where they were shipping pretty much everything to Japan and a lot of blended stuff because they were owned by Seagrams, too. Yeah.

And they didn't have Cox's Creek at that time.

Right. But I brought up Ashley Barnes' name. I would be remiss. We've got some updates from Diane Strong about Bourbon on the Banks. Oh, yeah. So there are about 200 general admission tickets left. There are And she didn't give me a number on the Twilight tickets, which is that kind of like, I think she even says it's more kind of for the locals to come in like after, like towards the end. It's like a two hour ticket, I guess. Yeah, it's two hours, yeah. Yeah, three to five or four to six. I forget which one.

Four to six.

But I think one of the things that's really unique about it this time, and you guys are well aware, is there are going to be some exclusive single barrels that Jim and I have been lucky to have been on. both of the first two picks. Dave was on this most recent one at the Old Pepper. Jim and I also did one at the Chicken Cock. And a few others that are scheduled, and we probably won't be able to attend them all because there's seven more to go. But We're going to try. Yeah. I've got my, I want lists and you know, I'm, that's why I'm like, here Amzie, you know, Hey buddy. You know, I'm always like checking on him. Like, Hey, you need some help with that? So Pursuit Bourbon. So that's, I've actually done the barrel barrel or bottle your own there, which, and I, they're one of those brands that's really, I think really killing it right now. Angels Envy. Sweet. Bespoken Spirits, which is a smaller place in Lexington, Kentucky.

Yeah, they're doing some cool stuff.

Casey Jones, which is, we've had, you had them on the show. Hopkinsville. Yeah, Hopkinsville. Really, they have a wide array of bottles and things to pick. So, I'm kind of interested to know what will be picked there because, you know, they've got like a, I think it's called like Darkfire or something like that. It's kind of like a smoked bourbon type thing. Jep the Creed right in your backyard. Short Barrel, which is out of Atlanta, Georgia, I believe. Yeah, they're killing it. And then last is the title sponsor, Limestone Heritage, which They source some great barrels, so that's one I'm kind of hoping I get in on. Oh, and Whiskey Thief is going to do another one, which we had a lot of fun at last year's Whiskey Thief.

Love them. If I understand the way the featured single barrel picks this year are going to work is each location at Bourbon on the Banks, at every one of these distilleries that has a a tasting booth, they'll have a special sign or flag or something out front showing you that they have a specialty single barrel pick available. Correct. For purchase. So you'd be able to identify them quickly.

And part of the proceeds will go back towards Bourbon on the Banks and to all the charities that Bourbon on the Banks is involved with.

And this year they're focusing on women in bourbon?

Yeah. So that list has kind of been pinned down.

How do you know Stevens will be in attendance for that? It should be coming on the show here soon.

Yeah, we've. There was a lot of stuff going on with work and then the flood. And we kind of had it scheduled right when that flood happened. And I was kind of helping some folks. So I've got to reach back out to her. She's a busy lady. But I'm hoping maybe we can meet her in person and do it. That'd be great. Somewhere up there. There's also Heather Wibbles, who's also been on the show. She's the cocktail contessa. Yeah. Melissa Rift, she is the new master taster at Oh Forester. Ashley Barnes, who I just spoke about earlier, she's the master blender for the spirits group or the blending house kind of thing. Amazing palette. Shelby Kenny Strong. Yeah. They've got a couple of rick houses there in Baghdad, Kentucky, which will lead me into Alex Castle of Augusta Distillery. She started out, oddly enough, at Wild Turkey, and she went to Old Dominic for a little while, and now she's at Augusta Distillery, which is which is like northeast Kentucky, kind of right there on the river. I did a couple picks there, didn't get to meet her, but it's a really neat place to check out. She's got mad skills, no doubt.

Yeah, she's great.

Creola Dickerson, she's the single barrel ambassador of New Riff, and they're another one that I think is really doing some really good stuff. They do a lot of fun single malts, and their eight year is fantastic. Gigi Dadan, I'm hoping I'm saying that correctly. She is the president of the Louisville Distilling Company, which produces the Angel's Envy. And let's see, I believe there's one more. Oh yes, Sarah Algram, who is the events and content specialist for Dark Arts Whiskey. And if that name sounds slightly familiar, She was on the It's Bourbon Night. That's right. Her and Chad. Her and Chad were on the It's Bourbon Night YouTube show. But if you keep up with that show at all, they've decided to kind of part ways. So he's going to have a new co-host. And I think she's going to be focusing all her time with Macaulay there at Dark Arts. Awesome. But yeah, so I mean. That sounds like a pretty awesome group. And there's a few I haven't met that I look forward to talking to you for sure. Absolutely.

That's great news. Great that there are still tickets available, folks. Do not sit on your hands. No. They will go. And they'll be gone. And then you'll have to settle for Twilight Tickets, which I don't know if it's settling. It's still a good event to come on Twilight Tickets. But you won't get the full day. You'll get a partial day there. But you can still enjoy all the events around town. Have a great time. But yeah, get those last 200 roadies.

If you get those Twilight tickets, you might miss out on our picks we've done. So there's that too.

Yeah, that's a big thing. I've done the Twilight ticket and there's so much to see. It can be hard. It's not hard at all, I think, to do it in four hours. I think it's a little difficult to do it in two hours. you know, if you do settle for Twilight tickets, it's still a great experience. I thoroughly enjoyed it when I did it.

All right.

So are we going to do a top three, you think? I think we'll do a top three.

But I have to say this before we do the top three, and that is that the bottom two are not the bottom two. I mean, they are because these are all great whiskeys. They're all very They're all different, but they're all very similar as well. So we're really nitpicking here a little bit, but there's some obvious differences as you go back in time. So anyway, without giving anything away, I just wanted to say that if we exclude a couple of these, which we have to do for simplicity's sake, it doesn't mean we didn't enjoy them.

Yeah. And sometimes it's just not fair.

Yeah.

We'll say that. Like, if you've listened to the show, you heard us talk. There could be some older brawls and things which may influence things. I'm just going to say that right now. So I'm actually ready. I'm ready for my third place. So am I. I'm going to go with the 70th anniversary. That's your number one? That's my number three. Oh, OK. We're going to go to that.

I was like, whoa. No.

Yeah, it's what I think. Jimmy, that's his pour. It truly, truly is. I think it's outstanding. I'm lucky I was able to get a bottle and find one for Jim after I heard his trials and tribulations trying to get a bottle from Wild Turkey. So yeah, it's my number three.

And I'm going to let you go next with your number three.

My number three is the 2014. Okay. I think that those savory notes are super unique. And as someone that drinks whiskey, most days of the week. And I'm constantly trying to look for something that's different and that's unique. And we get people from all walks of life, from all over the world that are looking to experience unique Kentucky whiskey. And I never have a rule. I never want to stock the same tasting bottle in multiple forms. I think that that one's super unique. And so I really, I enjoyed that.

Yeah, I think it was close for me. I also went with the 70th Todd, but I will say that the 14th and the 70th for me were neck and neck. They were very close. Um, I could have gone either direction, but I think I just liked, I feel like you may be right that Jimmy had a heavy hand in putting together the 70 blend.

Yeah. I picture someone breaking, like they kept blending and they would bring it and Jimmy like, like give it a, you know, the gladiator thing, thumbs up, thumbs down.

That's why I like to see it. I think we'd like to believe that in all the anniversary blends that have been out in Jimmy's honor, that he's had something to do with them. But we know for a fact that in some cases, he hasn't been. But at least we've heard. But this one, I think he was.

I like to think so. I think so too.

All right. So Dave, I want to let you go first this time with your number two pick. My number two is the 70th. Okay. Fair enough. Yeah. And my number two is going to be the 14.

I'm seeing a consensus here. Spoilers, mine is too. Oh, is it really? Okay. Like you said, those two were really close. There was something about, just a little something different on that 14 that just made it just hop above the 70th for me. Yeah. But like you said, different day.

I might have flip-flopped. Yeah. All right, guys. Are you listening to this? Are you hearing this? The 70th is still out there on the shelves in some places. I hope so. Yeah, so.

If not, it should be at bars. Plenty, I would think.

Yeah.

It should be.

Yeah. And I've got to be honest with you. I had the 70th when it first came out. A friend got a bottle from Wild Turkey when they released it. I did not love it. This was a great and much needed revisit for the 70th, because when I had the 70th the first time, I was like, it's weird. I don't know what to think about it. I was expecting some of the 70th anniversary for Jimmy. At that point in time, I had not had Diamond anniversary. I was expecting to be an ode to the dusty bottles, multiple dusty bottles, and I had, and I had created this image in my mind of what to expect and I tasted it. It was not that. I think it's delicious, but it was not that. And so I was kind of like, I didn't know what to do with it. So I really enjoyed this today.

Number two. I mean, that's big kudos right there. Yeah. I think it's great. All right, so I don't know. It's clear for me. I was going to say it's 2002.

I almost didn't throw it in just because it's kind of like the cheat code.

It is a little bit. So we're all going with the 02.

Yeah. It's a game shark of bourbon.

I mean, it's like the trump card. It was so concentrated, Wild Turkey 101. It was just a wonderful drink. It was just everything that you want in a Wild Turkey 101 eight-year bourbon. It was really good. Could we go back in time and find something that might do this a little bit?

Yeah, I'm sure.

I'm sure we could go back and have a select bottle of a, like we mentioned earlier, you know, beyond duplication or a cheesy gold foil or an early 80s 101, eight year. I mean, who knows, but 2002 was a great pour, no doubt.

Even now I come back to it and there's like new flavors I didn't taste before. There's a ton of vanilla on it. Yep. Lots of vanilla. It just, it just keeps changing and it keeps you coming back for more. And that's what you want in a pour. You want to keep coming back and discovering and smelling new things and tasting new things.

Yeah. So it's clear what the number one was. It was the 02. Number two is technically.

Number two is the 14 because you and I.

Because both of you all put it second. And then the third place is the 70th anniversary. Yes.

But caveat, go find the new eight, I think. If you are a Wild Turkey fan at all, you need that on your shelf. It's really good. It's hard to compare it now that we've done this. It's hard to compare it to the past.

It truly is. Well, Dave, it's been great to have you on the show today. Your palate is amazing. You definitely are a true connoisseur of bourbon whiskey. You've got a lot of knowledge, not only knowledge about the flavors and how to drink the whiskey, but also a little bit of the history. Kind of a free buff too.

And a mixologist, don't forget that part.

And a mixologist. Some great cocktails. Tell us a little bit about your day job.

Or night job, I guess.

Yeah, it's more of a night, yeah.

Well, I own House of Commons. We are the only vintage Distilled Spirits bar here in Frankfurt. We have the largest selection of bourbon and Kentucky whiskey in general here in Frankfurt. really put an emphasis on Kentucky spirits. We want to keep those distillation dollars here in the state, supporting our friends, family, and that are working the celeries that are making these tasty whiskeys that we drink. But we try to bring a fresh new take to bourbon and help people to experience bourbon in a new light. We really emphasize pallets and Every person's got one and contrary to popular belief, it's taste and bourbon is not linear as we've seen today. And so we really want to emphasize putting whiskey in front of people that they're going to enjoy, not what I think is going to be best or necessarily what she thinks might be best, but what the person that's ordering the drink might enjoy the most. And so I have a ton of fun doing it. We have a great team. And, uh, it's, it's just a joy to put something like these, you know, we actually had a 2002 Walturkey, uh, actually knew we had 94 Walturkey a year. We had some other 2002 turkeys. We had a 94 a year. It was so fun to put that in front of people. Cause people were like, Oh, I've had Walturkey one-on-one. Like, this is different. Yeah. And it's so fun. Cause you put it in front of people and they're just like. Whoa, their minds blown and these are just phenomenal pourers and we love to put stuff like this in front of people every day and just watch them have a great time.

We've got listeners in all 50 states and probably 40 countries. And they're all, I'd like to think they're all eventually planning a trip that would include Frankfort, Kentucky. I would think so anyway, at least in their dreams, right? Right. Where can they find out more about you online so that they can do a little research ahead of time in preparation for planning the trip?

Absolutely. So we have hocbourbonlibrary.com. It's best to keep up with us on Facebook or Instagram. Facebook, we're hoc colon Bourbon Library. And on Instagram, we are the underscore bourbon underscore library. On those socials, you can keep up with us, what we have coming, announcements we have, new things that are coming down the pipeline. And there's some exciting things in the works for this year that we're going to be working on that I can't wait to put out in front of people that are new for our brand. And something I'm not seeing in the market a lot today that I can't wait to be bringing to the table. So please follow us on social media.

Well, a lot of times we tell our listeners, if you can't get this bottle, you should try it at a bar. Yes. Well, I would say House of Commons is a good place as any to try that bourbon that they can't get anywhere else. Of course, you do focus on historic bottles as well, but you also have contemporary bottles. We do. Yeah.

One thing I might add is if you have a group of friends and you're wanting to come to Frankfurt and experience Frankfurt and have it as your focal point for going out to Bardstown and Lawrenceburg and maybe Louisville is the House of Commons has a couple Airbnbs above it, which house how many?

Absolutely. So our building owner does have some luxurious Airbnbs. So there's a one-bedroom unit on the backside of the bar. On the second floor, it's a five-bedroom that sleeps 10. And then on the third floor, it's a six-bedroom that sleeps 16. massive groups, gorgeous spaces with kitchens in there. And I mean, if your elevator leads to the backend of our bourbon bar, I mean, there are worse things in the world. But, you know, we do focus on flights. And so it's a great opportunity if someone's looking to stay in the heart of bourbon country, to stay here in Frankfurt, take the elevator down, get some flights before or after you're visiting the distilleries. And I have to say, I'm pretty biased, but Frankfurt's a charming little city. It's nice to kind of get away from the hustle and bustle and have a great home base that's kind of a... Yeah, staying here.

I mean, there's lots of restaurants. I mean, your three-minute, five-minute drive tops to Buffalo Trace. Same for JT Mattingly. Whiskey Thief is 10, 15. And yeah, I mean, again, we're biased. We're both Frankfurt. We're also a big part of the Frankfurt Bourbon Doctrine that's going to be coming soon. It's really cool to see how this town has finally kind of embraced bourbon. I mean, it is what it is. I mean, it brings a lot of money to our town.

It's a darling. It's a darling, no doubt about it. I agree. All right, well, you can find the Bourbon Road on all social media outlets. You can find us on Instagram, Twitter, YouTube, TikTok, Facebook, threads, all those things. Every single week, Todd and I get together. We have a guest on or we have some bottles on. Sometimes we're traveling. In fact, we've been talking about traveling a little bit more lately, so maybe you'll see us out on the road a bit. If you ever do run into us, make sure you say hi, shake our hands, talk to us, ask us questions. We'd love to meet our listeners. We hope you listen to us every single week the best way not to miss it scroll to the top of the app you're on hit that Subscribe button that way you'll get that notification every week when we drop a new episode We also have a blog on the bourbon road calm We also have our private Facebook group called the bourbon roadies. We hope you'll take advantage of all these things But until the next time we'll see you down the bourbon road

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