The methods that spirits were produced across the industry were quietly changed sometime in the mid-1980’s. New methods were put in place to reduce urethane levels in the final product. Studies showing links between urethane consumption and health issues were sparking fears in food and drink producers. The exact changes that spirits producers put into place are not well known outside of the industry. Whiskey that Wild Turkey distilled before that period of time supposedly had some of the highest urethane levels in the industry (over 250 ppb). Barrels that were produced before the changes occurred were still legally allowed to be used though. That means the 12 year old (or older) barrels that are in this batch surely came from that time period. It’s not like I don’t like dusties either. My preference seems to lean towards the ones made by National Distillers during the same time periods as dusty Turkey. I’ve also fallen in love with a lot of the old bourbon made at Bernheim. This may seem odd, but technically this is legally considered barrel proof in the eyes of the TTB. You’re not allowed to dump the barrels into a vat and proof it down and call it that. The final way they could be getting a consistent proof is just lying about it and refusing to change the label. There aren’t many ways to enforce these mislabeling practices, so maybe they just don’t care. I’m not saying that’s the case though. No partnership, joint venture, agency, or employment relationship is created as a result of your use of the Service.

If we decide not to exercise or enforce any right or provision of these Terms, such decision shall not constitute a waiver of such right or provision. An interesting side note: Wild Turkey is now using only non-GMO grains (corn, rye, barley) in its mash bills. I have not seen any distillery mention this before, so I’m not sure if they’re alone or not. GMO corn makes up a gigantic proportion of the non-organic (conventional) corn market, so it’s actually kind of impressive that Wild Turkey is able to source enough of it despite their size. Kudos. Which brings me to the taste and finish. This is where Rare Breed’s traditionally brash character comes into play. While the nose hides the fact that six-year bourbon is married within, by the time it hits the palate you realize you’re indeed sipping Rare Breed, not Russell’s Reserve Single Barrel. But only initially. The front of the palate hits with a burst of vibrance, but if you let the whiskey simmer for a second or two more, it blossoms. Vibrant becomes velvet – the notes darker, richer and fuller. This depth carries on throughout the finish, ending with a seemingly never-ending trail of diminishing spice. Finish: long, zesty & flavorful – caramel, maple syrup, brown sugar, blood orange, oak char, leather, pepper, tangerine peel, sweet clove, faint sassafras

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For all of the sweet and creamy aspects of this bourbon up until this point, I do detect the tiniest bit of astringency. It’s still very well done though and there’s a ton to like about it. Score: 9.1/10 Overall: Easily my favorite Rare Breed 116.8 bottle to date. The nose is on par with many Russell’s Reserve Single Barrel private selections – loaded with complexity, and perhaps surprisingly, maturity. I’m not saying it noses exactly like a ten-year bourbon, but it damn sure shares similarities. Core notes like vanilla and caramel are robust; fruity notes like apple and orange are juxtaposed with baking spice and sweet charred oak. For a barrel-proof whiskey it’s exceptionally inviting – arguably deceiving for those unfamiliar with Wild Turkey. Delivery is available in: AZ, CA, CO, CT, DE, DC, FL, IA, IL, IN, KY, LA, MD, ME, MN, MO, MT, NC, ND, NE, NH, NJ, NM, NY, NH, NV, OK, PA, RI, SC, SD, TX, VA, WA, WI, WV, WY Palate: The sweetness from the nose mimics the flavors on the tongue. Molasses turns to maple syrup the more you drink. The oak notes are extremely rich and are accompanied with conditioned leather and a light-bodied cigar wrapper. Fruits are sweet and concentrated, like they were dehydrated. I can find flavors of dried figs, cherries and prunes.

Wild Turkey Rare Breed (2020) – 116.8-proof KSBW – reportedly a blend of six-, eight-, and twelve-year, barrel-proof bourbon – distilled and bottled by the Wild Turkey Distilling Co., Lawrenceburg, KY Each and every Member must be of legal drinking age in its country of residence to be allowed to use the Service. If no such law exists in a Member’s country of residence, the Member has to be over 21 years old to use the Service. We have the right to ask you to provide proof of your age and/or to provide further identification to prevent underage usage and/or for any other legal or legitimate purpose. By using the Service, and by creating an account you represent, warrant and confirm that you are of legal age.

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The NCF versus CF debate has raged for decades now. Unfortunately/fortunately I’m not a scientist. I can’t offer any hard facts or peer-reviewed studies. All I can give you is my opinion. The bottom line is this – any process that affects whiskey cosmetically is changing something. In other words, the whiskey dumped from the barrel has been altered, even if slightly. That’s a fact. Of course, this happens via dilution all the time. But we as consumers know by disclosure and accept that prior to purchasing an expression. We expect water to change the flavor and understand a flavor profile goes hand in hand. One more thing before we move on to the tasting notes. I know there is sometimes a lot of confusion as to how Rare Breed Rye (and the bourbon) can be continuously bottled at the same proof for many years in a row and still be called “barrel proof.”