Master Distillers have over a century of experience in creating Kentucky Straight Bourbon in the only right way, that is, Wild Turkey.

The distillery uses the water of the Kentucky River, naturally filtered through limestone, which remove iron and other impurities.

They still use a type of original yeast, owned by Wild Turkey, which for over 60 years gives their bourbon its characteristic taste.

All grain used is strictly non-GMO.

Not everyone cares about the level of carbonization, i.e. the intensity of burning within the American white oak barrels used to age the Bourbon. But only a carbonization at level 4, the highest degree available, can give amber color and bold taste that distinguish their Bourbon. Others may be content with burn No. 1, 2 or 3, but Wild Turkey does not compromise. They only use level 4 carbonization for all Bourbons and Rye, giving each of them the characteristic Wild Turkey flavor.

They will never pour a drop of Wild Turkey whiskey until it is aged at least five years, often six, eight or more. Although legally they could only age it two years to define it as a high quality bourbon whiskey, they are not great lovers of the least indispensable.

Also the wooden warehouses covered with tin in which the barrels have resisted the test of time; allow maximum interaction between wood and bourbon, and do so since 1890.