Oh, 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 po 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 Smokey's Lifestyle Cigars as 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. Smokey's lifestyle cigars are where flavor and craftsmanship meet. Find out more during the halftime break and at Smokey's Lifestyle Cigar.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 the Hillhouse Kentucky.com.
Alright, 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 Frankfurt, Kentucky. Home of the Frankfurt Bourbon Society. Todd's with us today. Todd, missed you last week. I was there in spirit, spirit and spirits. Well they missed you too, so, uh, but you did get some bottles from them. Uh, yes, I'm gonna try those and probably I will. I'm sure there will be some leftovers.
They send some nice little samples, so we'll we'll do another giveaway soon. Well, as usual, uh, you have designed a fantastic show for us today. This is probably one of your better ideas. It's pretty easy though. I mean it's easy, but I had the collection to do this so I can pull it off too. But you've also brought in a heavy hitter to help us with this because there's gonna be some fine analysis going on today.
But yeah, our good friend and Bourbon historian David Sammon's on here with us, uh, from the House of Commons, our one of probably my favorite bar here in Frankfurt. Definitely where Melanie and I like to stop when we're in town and hang out. It's it's it's got, 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. So we're gonna lean on you a little bit today because we are really gonna, we're gonna have to tear these apart. They're gonna 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 we're really zeroing in here. I think we're gonna call this probably like the Crazy Eights episode because what we have today is 5 different versions of wild turkey 8-year bourbon.
So and I really once I got this, I really wanted to, you know, get the new one out there. The 2025 is out now, it should be. Should be pretty much dropping in every state and every store and I I think it's gonna be readily available for a lot of folks. They'll be some of them are getting more bottles than they need, I'm sure, but I I hope folks can get this, it's $45.
And it literally just released, they had the big release party on May the first 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. I say, Dave, did you get yours early or not in Kentucky? Not in yeah I was gonna say we're like one of the last we are sometimes, yeah, usually I am letting my distributor know what's coming. That's interesting.
But uh yeah, so we've got that and then we're gonna 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 gonna kinda keep stepping back, uh, I believe, yeah, 2018, I have a 2018 wild turkey eight year 101, follow that up with in the second half of the 2014 wild turkey eight 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 uh yeah, this should be fun. Yeah, that was that was back in a time when uh they were pulling out all the stops to sell whiskey, so good stuff, right? Yes, we've, I think we even had this it on the show at some point. Maybe uh that wild turkey special episode we kinda did Jimmy Russell thing. This is kind of a neck pour on that bottle.
Uh, yeah, well this is my third one. I left into about 3 of these 2002 bottles and uh this is the last one, so, well, unless I've run across another maybe. You know, in Utah, that's inevitable. Alright, well, I, 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 80 wild turkey 101. Just on the street, just now in our glass, it's been sitting here for about 5 minutes, actually 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 and but it's what they're meant to it's what's meant to happen to them, so and we've done everything we can to to warm up for this. We had a little bit of a warm up pour before we started, uh, off-brand, so. So a weeder to try and not compete with the 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 8 year, so it's gonna be interesting to see if it's changed since I tried it the first time. So let's dig in. Sounds great. It's a little bit of a. A little bit of a stringent on the nose. I was gonna say I'll let you guys go first cause. That first whiff was peanut shell. It was like Texas Roadhouse in the glass. 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, it's it's got a little citrus note to its 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, it has a nice aromatic spice, the rice coming through a little bit. I I'm getting kind of a A little bit of clove, just a light clove to it. Yes, I could see that.
And I think you called that, like I don't. Usually you don't really catch those ye notes in wild turkey, but it seems like they're letting it shine a little more now. It's because the high rise we're drinking nowadays are really high rise compared to what used to be called a high rise, 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 kinda 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 gotta be paying attention or it'll just sneak right past you. You know, I said I said the peanut was a little green, but I think it's more like a for me a boiled peanut, you know.
peanuts, uh, no, I've always been a little scared, but my wife's a big bull peanut um lover, and when we boil them at home and we get the raw peanut bags, that's what it really reminds me of is the raw bag before you bowl the peanut, but I think it could be both too, you know, a lot of times I get variations of of the same thing on it. Now, just a reminder, um, while turkey's mash bill is 75% corn, 13% rye, and 12% malted barley.
And it's so funny, you know, you think about it, that, you know, 13% used to be the high rye, yeah, you know. When they started in 19, let's see, it got 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.
Hunting annual hunting trip with some friends and um 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 the original distillery was on Wild Turkey Hill in in Lawrenceburg. All right, let's stop in. Cheers, cheers guys. It doesn't disappoint. That's nice. Again, I'm gonna say the right it's a 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 uh 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's a thread of honey. Um, but really like almost like meat like that in fact that's like so so mild on the honey and then I'm getting, I don't know if y'all get like a nutmeggy essence and then. I'd get Dark chocolate. You some chocolate?
Yeah, it's not sweet like chocolate, it's like bitter chocolate. It's a little In the back, in the very back, a little pop rocky, yeah, it's a little spice in the middle of my tongue, um, like that white pepper, black pepper type thing. Oh yeah, I could see that. This has improved since I'm not gonna like when I first, you know, fresh cracks can be a little subdued I think. I really like it. It's turkey, it's hard not to like a wild turkey.
We don't have like a uh standard release today, wild turkey 101 out here in what we're doing, 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 8 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 6 to 8, right, right, so they say, or so they say, and, and I've drank enough of that one. To, to say that like.
That caramelly, chocolatey peanuty essence or things that are just in my opinion on this versus regular 101 are just turned up till 11. I'm not saying that you won't get those on a standard turned up till 8, Dave. Yeah. It's just, it's just amplified, you know, yeah, this has really opened up. I was a little, 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 the way I thought it was gonna go, and it kind of surprised me with that, I guess that spicier nutmeggy like you said, nutmeggy clovey white pepper finish. Uh, the citrus isn't as prevalent, like we talked about like the orange slice, orange zest.
But yeah, it's growing on me and I mean, it's what, $20 more, $25 more than, yeah, and that's, you know, I kind of wonder also barrel selection for this, you know, wild 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 it's a newer release. It's it's it. It's a lot of places. Yeah, that's true. Maybe I'm wrong on meat.
2 s is not a ton of bottles for when you look at a national release of 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 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, what's the word on the street with respect to the prior version of Wild Turkey 101, the 6 to 8 year old. Do we know speculation at this point? And like comparison to this, not not comparison in drinking it, but what's gonna happen over time? Is the you're gonna 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, 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, 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 can even 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. All right, well, I think we need to move on. It's kind of interesting to see what's gonna happen with it.
I mean, I, there are, I know there's gonna be two Russell's 13 releases this year too, so that news. That's a that's a good thing, yeah, yeah. Well, that was great. I, I really, uh, pleasantly surprised. Yeah, like I said, I'm I'm glad I probably cracked that and got the the neck pour out of the way for you guys, but yeah, it's uh 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.
Uh, I was gifted a bottle by a very good friend. Yeah, that guy, that guy, that guy Todd Ritter, thank you, Todd. You're welcome for searching that one out for me and get 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 and that's. There's that citrus, there's that citrus and wow, check it, go back and knows the first one a little bit and then go to that one. Oh, you left some in your glass? Very little.
Well, I plan to do this because I want to know them all, yeah. But yeah, different, 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, the new release is a little more nutty and spicy. Let's see, I'm trying to remember, do you remember what the uh 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 you know I know it's kind of we'll just call it 70-ish for the show. I had a bottle on order. I ordered it on the wild turkey website and um it got lost or something and 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 gonna say maybe it'd be nice if we 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 like fresher, lighter kind of aromatic is my word. It's almost like a really nice cologne. Very curious to, I bet Jimmy had a big say in this one though. I mean, it's got his name on it, so he was like, I fix it to the way I want it kind of thing. I would hope so. Right, I won't taste the same, cheers. Hm. Yeah, that was on the sides of the pallet dripping, dripping.
Less of that spice, it's more, yeah, like softer, more biscuous and. I think we even said before the show, Jim, you said they probably added a few little like tens and twelves in there to kind of soften it up a little bit, I bet, little little buttery, a little um savory, kind of nice on the sides of the tongue, a lot more uh 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.
It just There, uh, to your point, Todd, there's not that finish on it, it's not like. Overly like baking spices on the on the finish, but the the first couple sips there 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, um. Maybe you mixing a few McBrayer or something, could be, which McBrayer I think is close enough that I think it closely resembles Tyronero, yeah.
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 the tradition is Jimmy's favorite. It's well it's the OG campus, so yeah, when. What was it?
Um. In the like 7172 when Austin Nichols grocer bought the property to create Wild Turkey Distillery because 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 7172. Um, And and they named it Wild Turkey Distillery. That is the Tyrone campus that we know today. Um, McBrayer is close by.
McBrayer's over near 4 Roses, so just over the fence, right? Yeah, like. Or no, it is right across the road. Uh, is there like 3 or 4 over there? I think so. It's not too many, maybe 46, I forget it's not very many. This is what we need we should have shouted out to Bo. He he loves that stuff, uh, and then Camp Nelson is just south of Nicholasville, um, just on the hillsides there by, well, the Camp Nelson Civil War cemeteries and very beautiful, yeah.
So they're all separated by some some distance, they're all not too far from the Kentucky River. Tyrone being right on it, Kemp Nelson being very close. Um, hilly areas, two of them are in hilly, kind of hilly areas a little bit.
Uh, yeah, the Tyrone is definitely, I mean it's yeah, there's uh if you get to the uh wild turkey to visit sometime, there's, I mean it's a great place to have a sip because you're you're way up there overlooking the Kentucky River, way down at the bottom and there's the uh There's the railroad bridge which you'll see a lot of folks, uh, I've seen people bungee jumping off that and that kind of stuff, uh, not my, not my jam but a little bit too much wild turkey I think, uh, you know,
it would take a whole lot for me to do that and maybe somebody to push me too, uh, and then, um, yeah, the Tyrone Bridge. Goes right by there and like you like you said, that parts kind of parts the campus if you will. McBrayer's 3 campuses, or sorry, 3 Rick houses on the McBrayer campus, and it is that one that's right across from 4 Roses. OK, 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 it's if it's across the street from Four Roses, that's McBrayer. The other area is all Tyrone campus I'm not that there's like 23 or 24 re houses on the Tyrone side. Camp Nelson, believe it or not, is only like 6. 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 and. I know, and a man who's been there since 1954. Well, that's some love insane, and he still shows up, signs bottles, and yeah, love it.
Well, that's the 70th guys, so we, we, we have finished off now the 2025 release, the new eight year 101. Now we've had the 70th, which was, um, I'm, I'm gonna like you, I'm gonna go out on a limb. You said you went on a limb and where where it was Rickhouse at. I'm gonna go out on a limb. I think I did this once before and say this has got a few older barrels in it because it's it's got some complexity there that just says that to me. And they can, they can do that.
They have every right to do it. It doesn't have to be a year, does it? I was gonna say, when you're doing the 7th anniversary for somebody and He has his, uh, he has his palette. He's probably gonna be like, yeah, let's bring some of these in a few of them 13 in there, boys, but he is one of those, you know, he's got his, he likes that 8 to 10 mostly, so alright, let's, uh, we're gonna move on to the 2018, and this would be the one I would think that would be closest to today's. Standard, right?
OK, you think, I mean, 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. The nose is probably the most familiar, I mean of these three for sure. But it just seems to have less of an impression on me because of, uh, well, I mean, I was, I was wowed a little bit by the other two. Yeah, both of 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, wild 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. Now you were talking about we were doing some nerding out so the eight year hadn't been an American product since 1992.
I mean it's been an export, yeah, so from 192 till well actually even beyond 192 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 because if you see the bottles I've got, they've all got Japanese writing on the back and things like that, so yeah, for sure, lucky dogs. Alright, let's taste it. Cheers, cheers. Yeah, it's good. Now, I think you're right.
That one tastes, this is, this is one of what we know. Yeah, this is what we this is in my pantry every night. I would agree with that. There's nothing like sticking out. It's solid, it's soft. It's got like a honey granola and it's it's well blended. It sits right in the saddle. It, it, it's OK to sip. It's OK to mix. It's OK to, you could drop a piece of ice in it if you want. I, I typically don't, but you could. I mean, it's just, it's just a nice everyday.
Bourbon lover's bourbon might be the sweetest of the three, I want to go back. Um, I don't know that from like a honey perspective, yeah, I think the other, 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 that changes things up a little bit. This, this is why it's so popular right here, yeah, it's just. It's just a wonderful, in the pocket bourbon.
Now, does, have they ever come out and said why 101? I mean, My understanding was that at one point somebody said. That That was the barrel entry proof, and that's where they came. Yeah, and then 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 to, we need Drew Hanna 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?
Well, those were gone into the barrel at a lower entry proof. I know one for sure, at least one possibly 21 that uh 2002 would have gone into the barrel at 107 barrel entry proof, um. The other one, I feel fairly confident in saying that it probably went in the barrel at 1:10. OK, so that should be fine because it's like we said, it's now going in at 1:15.
Yes, yes, yeah, they only did 110 for roughly 2 years, which is kind of wild that they changed it from 107 to 110 for only 2 years, but yeah, production, it's the accountants at Perot get more production. It's always a bean counter. Yeah, that's right. OK, fellas, what do you think? Keep on sipping on this, take a short break. When we come back, two more 81 on one expressions, but we're going back in time, going back.
So we're gonna hit a 2014 and a 2002 after the break, so folks don't go away, these are gonna 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 W Wibbles on the Bourbon Bell and OH 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 gonna be amazing. Limestone Heritage distilling is gonna be bringing in 3 single barrels. You're gonna 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 Frankfurt, Kentucky on the banks of the amazing Kentucky River. Few things pair better together than a fine whiskey and a premium cigar, and Smokey's lifestyle cigars are where flavor and craftsmanship meet.
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When you're traveling the Bourbon Trail, location and comfort is everything. That's why I recommend making the Hill House Bed and Breakfast your home away from home. Located in the heart of Bourbon country, the Hill House Bed and Breakfast is less than 5 minutes from the Maker's Mark distillery in Loretto, Kentucky, giving you easy access to the Bardstown distilleries and all points of the Bourbon Trail.
The owners, Cheryl and Jim, offer 4 comfortable and cozy rooms along with a gourmet hot plated breakfast every single morning. And when you return from a long day of fun, it's time to enjoy a bit of the bourbon Trail nightlife. Relax on the large outdoor patio complete with a blazing chimpania and solo stove, or curl up on the sofa and chairs, put a record on the turntable and relax with snacks and fruit in front of the gas fireplace.
An evening at the Hill House is a perfect time to raise a bourbon glass full of cheer in the company of family and friends. We know you'll enjoy your stay at the Hill House Bed and Breakfast as much as we did. Find out more at the Hillhouse Kentucky.com. 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, we're having Thanksgiving in May with all kinds of turkey on the on the table if you will.
So this kind of turkey does not have uh what is it what is it like Trytophanryptophan yeah it's not gonna put us to sleep at least not yet, but uh 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 3 ranking for each of us at the end of here, but I, I think it's definitely one to seek out, especially at $45 out the door.
Um, hopefully there's not stores out there marketing up a little bit, but You know, it's 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 1 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 1:10, could have come out when it was a 1:15. Everything that I know about bourbon during this time period, even in 2014. These distilleries weren't it wasn't flying off the shelf.
They weren't moving stuff necessarily with ease, so I think the likelihood that it's 8 plus is pretty, pretty good, and, 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, um, but I don't think that this is gonna be. Uh, 115 barrel and tree 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 and I agree it does. This is a much different than those in the first three. It does remind me of one of them and I'm not gonna tell you all which because I wanna see which one you all think it might remind me of. I'm getting a little like like rich toffee off of this one, yeah. Yeah, and I do get peanut on it. Yeah, it has a little bit more of uh like um. Sort of a, uh, I hate to use it because we, we overuse it as the turkey funk.
This has a little bit of that turkey funk, a little bit more of that sort of Rickhouse baseboard kinda. 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 like I don't, I don't know if y'all have ever gotten like a savory note on whiskey. Oh yeah, definitely. And, and I definitely get that. Almost like ahanoiona or something that's got fennel in it.
A what's it's I I thought you just dubbed a name for the funk that is wild turkey. I was like, make it work. Yeah, that works. Alright, I wanna dive in because this nose is really intriguing. It's a great nose, cheers guys. Oh wow, yeah. Oh. That's nice. A caramel, toffee caramel, a little bit of like a burnt note to it. It's chewy. It is chewy. It's. I think, I think this may have just proven the lower barrel proof entry just on that taste. It tastes so biscuous to me.
Look 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, 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 like, you know, a lot of the craft guys, I mean, a lot of them are doing lower entry proof what you think, you know, craft guys need to probably.
Maybe they're like, I'm not gonna listen to my account, I wanna do what I wanna 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 100%. 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 Wild Turkey Four Roses is going to, so like obviously it's gonna cost more so let's make the best thing we can. I mean they're. Make the best whiskey you can and charge what you have to charge to keep producing and selling it, yeah. 100%. Have you guys gotten back to any of those? Oh, Jim's empty, so he can't. Well, my #1 is empty, 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, I don't, I don't think it's, you know, 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, um, the savoriness is extremely unique. I've not tasted that on any of the others, but that 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 sugar is is has been taken just a little bit further than for me, the past brown, it's like almost. Like almost creme brulee crust, yeah. And I don't know if if it's uh. Because we're on sample 4 if it's the product itself, but I can definitely sense a lot more tanning on this. There's a lot more oak play, I feel like with this one because it starting to fill it on the palette and starting to fill 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%. It's good, it is good it is good. These have all been Very different. I figured it would be more nuanced trying to pick them apart, but not so much. Yeah, I mean like, you know, we've done the Booker's 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 gonna take a little water first. I wanna because that that really has stuck with me. Yeah, it's still there.
Yeah, it's, I think that there's a lot more old character on this one for sure. I hate to wash away a finish, but we do have to do a show here, so.
Which is funny, this is like, you know, you go back and, you know, as a very good friend podcaster friend of mine says to the groups that do not exist on Facebook, um, 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, this like this 2002 we're gonna try, but this is one of those. You 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, um, in groups that didn't exist. It, 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, there's a black hole in the bourbon world of stuff that's somewhere around like 6 to 15 years old that just disappears and, and I think it's because there's dedicated groups for dusty's.
That most people would deem 20 years old and older and then and then all the other groups are things that were released anywhere from yesterday or this morning um to stuff that's been released in the last year, but they're not usually. Showing or releasing stuff that is. That's come out in the last 6 years or if it goes back, it goes back to like the big boys like your pappies, your your betas, your Parkers and things like that, but yeah, like. This 8 year.
Oh, yeah, like, yeah, and during that period of time, I think we did have a label change around. Around 2020. Well, Turkey's like, yeah, they do it a lot. I was gonna say I was gonna say, but the label was pretty good I think it's, I think it's about every 5 and then the code structure changes maybe every 4. Well, good thing we have David to update his website for us at Wild Street at rare bird 101. So yeah, he's, uh, 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 Rare bird 101 that you can learn how to read all the codes and 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 is 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. I know. Alright, shall we move on. Take, take the time travel bus and go back here.
I can't wait 2002. One thing I do wanna note on these um. 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 8 year. They're probably around what? 2 yeah $275 to $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 gonna be the the same price point and 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 81101s are getting few and far between now, aren't they? Yeah, yeah, and the, and the cheesy gold foils are hard to find. I finished off Dave's last pour of that and just killed ours sadly. He said, Do you want to finish this?
And he twisted my arm. You're like, No, no, I don't want to do it. It was a hard sell out there in podcast listening land ever get a chance. To try cheesy go full, it is, it is worth worth the effort or beyond duplication, yeah. Well, I mean there's just a list, there's a whole list or tribute or tribute or tribute pewter top. Oh I love, yeah, we had that pewter top fantail last year. That was phenomenal. Loved it right, we're geeking out again we're getting back to the whiskey.
Alright, Richer darker cherries like like overripe. Yeah, and the funk is amped up just a little bit over the last one. It's um probably the darkest. Oh, of the 5, I would say without a doubt, yeah, so we talk about. Those others having some older barrels, but I feel like this probably has less 8 year barrels than probably the other 5 or the other 4 pores we have. This probably has 10s and 12s and because this this was the tail end of a tough time and and it was still happening at this time.
There were still some things coming out that, you know, were meant to try and improve the market. It's worth mentioning too. I had an, in my personal possession at one point in time, I had a 1994 cheesy Gulf foil that the bottom of the glass was stamped 92, indicating that they bought their glass order in 1992.
But the the date printed on the neck of the bottle was in 1994, meaning that they were still working off of 1992 glass for bottlings that were happening in 1994 it was moving that slow and and so if that's happening, you know, the product in the in the barrel is also. You know, sitting longer as well, yeah, because nobody's gonna let you sit on glass for two years. That's not a good investment, right? All right, I'm ready to dive in. Cheers, cheers, cheers. Spades.
Wow. That is just rich, rich, rich, very much so, uh, a nice balance of oak and spice and Sort of creamy caramel. Um, A light tingle left kind of in the middle and front of the tongue. Oh yeah. There's a reason I've gone through two of these before, yeah. So really this is definitely more cream creamy was the key for me, Jim, um. Because it's It's almost like a cream soda and I just kind of rolled 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 a kind of. You know, as I'm swallowing and like it is evaporating off my tongue. Um, Man, orange, like someone took a orange and squeezed it a little bit of it's like a zest, like just the orange oil orange oil like like concentrated like that, yeah, like almost like a The Naranja, that type of thing.
You know how when you get Um, you drink a bourbon, that's say 95 or 100 proof, and it's a good bourbon and you like it. And then you have the casting 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 and 101, yeah, yeah. You, you kind of wonder like how much water went into this to get it to 101. Probably not much because we were 07 here?
107, 107 barrel entry bottle at a 101. This I don't, you know, I don't know the history well enough to know when the Camp Nelson campus came on. Um, But wasn't it owned by it was owned by a different distillery, wasn't it? I thought, uh, maybe I should know this. I don't know, I have to do my homework and I'll report back, but I feel like it was owned, oh, The um The one that Ashley Barnes, um, bottles for, uh, EJ Curley, I think those were EJ original EJ Curley like maybe.
Cause I mean, You gotta feel like it when that started every like campus was right there and then they're like, oh we need we need more so they bought a few from I guess would that be Prentice back in those days maybe when they got the McBrayer 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 4 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 and they didn't have Cox's Creek at that time. But I brought up Ashley Barnes's name, uh, I would be remiss, you know, we've got some some updates from Diane Strong, um, about Bourbon on the banks, so there are about 200 general mission tickets left.
There are and there's some 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 2 hour ticket I guess you come in 3 or 3 to 5 or 4 to 6, I forget which one.
Um, but I think one of the things that's really unique about it this time, and you guys are well aware, is there are gonna be some exclusive single barrels that, uh, 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 uh Chicken Cock and a few others that are scheduled and we probably won't be able to attend them all because there's 7 more to go, but Uh, we're gonna try, yeah, I've got my I want lists and you know, that's why I'm like, here Amzy, 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 they're one of those brands that's really, I think really killing it right now. Angelsenvy. Sweet. Bespoken Spirits, which is a smaller place in Lexington, Kentucky. Yeah, they're doing some cool stuff.
Casey Jones, which is, uh, we've had, you had them on the show, yeah, Hopkinsville, uh, really they have a wide array of bottles and things to pick, so I'm kind of interested to know what what will be picked there because you know they've got like a it's called like Dark Fire or something like that, it's kind of like a Smoked bourbon type thing, uh, Jep the Creed right in your backyard, Short barrel, which is out of Atlanta, Georgia, I believe,
and then last is uh the title sponsored Limestone Heritage which they sourced from grape barrels, so that's that's one I'm kind of open I get in on.
Oh, and and Whiskey Thief's is gonna do another one which we had a lot of fun at uh last year's whiskey and if I understand the way the the The featured single barrel picks this year are gonna work is uh 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'll 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 uh women in bourbon. Yeah, so uh that list has kind of been pinned down, um, so. Peggy No Stevens will be in attendance for that and she'll be coming on the show here soon.
Uh, 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 somewhere up there. Uh, there's also Heather Wibble who's also been on the show. She's the, uh, Contessa, uh, Melissa Rift, she's the new master taster at Old Forester.
Ashley Barnes, who I just spoke about earlier, she's the master blender for the Spirits Group or the lending house kind of thing, uh, amazing palette and uh Kenny Strong, yeah, they've got a couple of Rick houses there in Baghdad, Kentucky, which will lead me into Alex Cassle, uh, of Augusta destroy, she started out, oddly enough, at Wild Turkey and she went to uh Old Dominic for a little while and now she's at Augusta Distillery which is
What would you say like northeast Kentucky kind of right there on the river. Uh, I did a couple of picks there, didn't get to meet her, but it's a it's a really neat place to check out. She's got mad skills, no doubt she's great. Criola Dickerson, she's the single barrel ambassador of New Riff, and they're another one that I think is really like doing some really good stuff like they do a lot of fun single malts and the 8 years is fantastic.
Gigi Dean, I'm hoping I'm saying that correctly, she is the president of the Louisville Distilling Company, which Uh, produces the angels, yes, uh, and let's see, I believe there's one more. Oh yes, Sarah Alrem 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, and Chad, her and Chad, it's Bourbonight YouTube show, um, but if you keep up with that show at all, they've decided to kind of part ways, so he's gonna have a new co-host and I think she's gonna be focusing all her time with McAuley there at Dark Arts, so. 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. Great news.
Great that there are still tickets available, folks, do not sit on your hands. They, they will go and they'll be gone and then you'll have to settle for toilet tickets, which I don't know if it's settling. It's still a good event to come on twilight tickets, um, 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 uh yeah get those, get those last 200.
You get those twilight tickets, you might miss out on our picks we've done, so there's that that's a big thing. I've I've done the Twilight ticket and there's so much to see it's. It can be hard. It's not hard at all, I think to to do it in 4 hours, um. I think it's a little difficult to do in 2 hours, but, you know, if you do settle for Twilight tickets, it's still a great experience. I, I thoroughly enjoyed it when I did it. All right, so. Are we gonna do a top 3, you think?
I think we'll do a top 3, but I, I have to say this before we do the top 3, and that is that the bottom 2 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, you know, 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 because like if you've listened to the show you heard us talk there's could be some older barrels and things which may influence things. I'm just gonna say that right now. So I'm actually ready. I'm ready for my 3rd place.
So am I. I'm gonna go with the 70th anniversary. I, I, that's your #1. That's my #3. we're gonna, we're gonna go to now it's. Yeah, it's, it's what I think. Jimmy, like 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 his trials and tribulations trying to get a bottle from Wild Turkey, so yeah, it's my number 3. And I'm gonna let you go next with your number 3. My number 3 is the 2014.
OK. I think that those savory notes are super unique. And as someone that drinks whiskey. Most days of the week, um, and I'm constantly trying to look for something that's different and that's unique, um, and, 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 role. I never want to stock the same tasting bottle, um, in multiple forms. I I think that that one's super unique and 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, I feel like you may be right that Jimmy had a heavy hand in Putting together the 70 blend. Yeah, I, I picture someone bringing like they kept blending and they would bring it and Jimmy like like give it the, you know, the gladiator thing, thumbs up, thumbs down.
I, I think we'd 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. So at least we've heard. But this one I, I, I think he, I think he was. I like to think so. I think so too. All right. So, uh, Dave, I'm gonna let you go first this time with your #2 pick. My number 2 is the 70th. OK. Fair enough.
Yeah. And uh my number 2 is gonna be the 14. I'm seeing a consensus here, spoilers, mine is too, is it really like I said, those two were really close, um, there was something about Just a little something different on that 14 that just made it. hop above the 70th for me, but like you said, different day. I might have flip flopped. All right guys, are you listening to this? Are you hearing this the 70th it's 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 it should be and I gotta 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 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. Like, I was expecting some of the 70th anniversary for Jimmy.
At that point in time, I had not had diamond anniversary. Um, I was expecting to be an ode to. The dusty bottles, multiple dusty bottles that I had and I 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. I mean so I really enjoyed this today.2. I mean that's that's that's big kudos right there. I think I think it's great.
All right, so I don't know, it's, it's, it's clear for me. I was gonna say. 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. James shark of bourbon. I mean it just it's like the Trump card. It was so concentrated wild turkey 101. It was just a wonderful drink. It was just uh everything that you want in a wild turkey 101 8 year bourbon. It was really good.
Could we go back in time and find something that might Get us a little bit. Yeah, I'm sure. I'm sure we could go back and have a, a select bottle of uh like we mentioned earlier, you know, beyond duplication or a cheesy gold foil or an, an early 80s 101, 8 year. I mean, who knows, but 2002 was a great po, 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 um it just, golly, it just keeps changing.
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. So, so what we, it's clear what the number one was. It was the 02. Number 2 is 2 is the 14 because you and both of you. So and then the third place is the 70th anniversary. Yes, but Caveat, go find the new 8. I think if you are a wild turkey fan at all, you need that on your shelf. It's uh it's really good.
It just, 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. Uh, your palate is amazing. You definitely are a true connoisseur of bourbon whiskey. You've got a lot of knowledge, not not only knowledge about the flavors and how to drink the whiskey, but also a little bit of the history.
Kind of a history buff too, and a mixologist, don't forget that part aologists a little bit about your day job. Uh, well, yeah, it's it's more of a night, yeah, um, well, I own House of Commons, um, we're the only vintage vintage distilled spirits bar here in Frankfurt. Uh, we have the largest selection of bourbon and Kentucky whiskey in general here, um, in Frankfurt. We really put an emphasis on Kentucky spirits.
We want to keep those distillation dollars here in the state, supporting our friends, family, and, and, um. And that are working distilleries that are making these tasty tasty whiskeys that we drink, um, but we, we try to bring a fresh new take to to bourbon and help people to experience bourbon and new light. We really emphasize palates and every person's got one and uh contrary to popular belief, it's taste in bourbon is not linear, um, as we've seen today and and so we really want to.
Emphasize putting whiskey in front of people that they're gonna enjoy, not what I think is gonna be best, um, or necessarily what she thinks might be best, but what the person that's 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, and, uh, it's, it's just a joy to put something like these, you know, we actually had a 2002 wild turkey. Uh, actually, no, we had 94 wild turkey a year. We had some other 2002 turkeys.
We had a '94 a year and it was so fun to put that in front of people because people were like, oh, I've had wild turkey 101. This is different yeah and it and it's so fun because you put it in front of people and they're just like, whoa, you know, their minds blown and and these are just phenomenal pours and and we love to put stuff like this in front of people every day and and just watch them have a great time.
So, so, um, 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 Frankfurt, Kentucky. I would think so anyway. At least, at least in their dreams, right? Um, where can they find out more about you online so that they can do a little research ahead of time and in preparation for planning the trip? Absolutely. So we have HOC Bourbon library.com.
Um, it's best to keep up with us on Facebook or Instagram, Facebook, where HOC, Colin. Um, the Bourbon library and on Instagram we are the bourbon_ library.
Um, on the socials you can keep up with us, but we have coming, announcements we have, um, new things that are coming down the pipeline and there's some exciting things in the works for this year, um, that we're gonna be working on that I can't wait to put out in front of people that are new for our brand and and something I'm not seeing in the market a lot today that I can't wait to To be bringing to the table, so please follow us on social media. Awesome.
Well, a lot of times we, we tell our listeners, uh, 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 they need to try that bourbon that they can't get anywhere. So of course you do focus on historic bottles as well, but you also have contemporary bottles. We do, yeah, so.
One thing I might add is if you have a group of friends and you're wanting to to come to Frankfurt and experience Frankfurt and have it as your focal point for going out to Bardstown and Lawrenceburg and maybe in Louisville is the House of Commons has a couple of Airbnbs above it which house how many? Absolutely. So um our building. Our building owner does have some luxurious Airbnbs.
So there's a 1 bedroom unit on the backside of the bar, um, on the second floor, it's a 5 bedroom that sleeps 10, and then on the 3rd floor, it's a 6 bedroom that sleeps 16. Massive groups, gorgeous spaces with kitchens in there, um, and I mean if your elevator leads to the back end of our bourbon bar, I mean there are worse things in the world.
But you know, we, we do, we do focus on flights and so it's a great opportunity if some, 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, and I have to say I'm pretty biased, but Frankfurt's a charming little city.
It's, it's nice to kind of get away from the hustle and bustle, have a great home base that's kind of a. Quiet for the stay there I mean there's lots of restaurants, lots of, I mean your 3 minute 5 minute drive tops to Buffalo Trace, same for same for JT Mattingly, uh, Whiskey Thief is 10:15. Uh, and yeah, I mean, again, we're biased, we're both Frankfurt, we're also a big part of the Frankfurt bourbon documentary that's gonna be coming soon, so, uh, but it's.
It's really cool to see how this town is finally kind of embraced bourbon, I mean it is what it is, I mean. It brings a lot of money to our town, so it's a darling, it's a darling, no doubt about it. 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 uh lately, so maybe you'll 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. Uh, 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 Bourbonroad.com. 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.