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

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

They still use an original type of yeast, owned by Wild Turkey, which has been giving their bourbon its distinctive taste for over 60 years.

All wheat used is strictly non-GMO.

Not everyone is concerned with the level of charring, or the intensity of the burn inside the American white oak barrels used to age Bourbon. But only a level 4 char, the highest grade available, can give the amber color and bold taste that distinguish their Bourbons. Others may settle for a #1 burn. 1, 2 or 3, but at Wild Turkey they don't compromise. They use only level 4 carbonization for all Bourbon and Rye, giving each of them the distinctive Wild Turkey flavor.

They'll never spill a drop of Wild Turkey whiskey until it's aged at least five years, often six, eight or more. Although legally they could only age it for two years to be able to define it as a high quality bourbon whiskey, they are not great lovers of the bare minimum.

The tin-lined wooden warehouses in which they store the barrels have also stood the test of time; allow for maximum interaction between wood and bourbon, and have done so since 1890.