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Wild Turkey Rare Breed Kentucky Bourbon Whiskey 70 cl, 58.4% ABV - Barrel Proof Bourbon

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Okay, enough exposition! Let’s get down to tasting. I sampled this neat in a glencairn. This is a 2021 bottling for the record. Rarebird101 claims that he’s detected slight differences across different yearly batches, but just know this is what I’m working with today. Tasting Notes Have you had the Wild Turkey Rare Breed? If so add your own thoughts in the comments below. Wild Turkey Rare Breed Review I’m not entirely sure myself, but here’s a couple of ways they could be doing it. First, it is theoretically possible that they are measuring the proof of each barrel and blending together the batches using some insanely precise math calculation. Dusty Turkey’s distinct taste is often the subject of a lot of discussion. Something changed between modern day products and ones from decades ago. One thing most enthusiasts like to bring up are the Cypress wood fermentation tanks. They were a mainstay in the fermentation department for decades before Wild Turkey removed them completely in the mid 90’s. The barrels used for this batch of Rare Breed should all have been produced during the time period that they were in place. The first Stainless Steel tanks were installed in 1984, but it was a slow transition that occurred only after the Cypress tanks wore out. 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.

Whiskybase B.V. (“Whiskybase”, “we” or “us”, company details below) offers a whisky enthusiasts online platform that provides its members access to the most comprehensive, transparent and trusted resource of whisky bottles and allows and stimulates its members to contribute information about whisky bottles to the platform (“Service”). Whiskybase B.V. is the Dutch private limited liability company, having its statutory seat in Rotterdam, The Netherlands and its office at Zwaanshals 530, 3035 KS Rotterdam, The Netherlands. Whiskybase B.V. is registered with the Dutch Chamber of Commerce under no. 52072819. Palate: Once again, I’m surprised to find a good amount of herbal notes within. Not that it’s weird for rye whiskey to have herbal notes, but I was expecting more caramel and vanilla due to the high corn content of the mash bill.The distillery went through many overhauls, but none were as significant as the complete rebuilding of the facility that finally ended in 2011. This would forever alter the taste of their products. Warm and inviting it’s much heavier on flavor than alcohol burn which makes it a fantastic sipping bourbon. Rare Breed was first released in 1991. Since then, there have been over 11 batches released , sometimes releasing the same batch in installments spanning multiple years. The batches were once denoted by a batch number, but more recently only by a unique proof. Before signing off, I have one last thing to reiterate. There’s no reason for domestic Rare Breed to be chill filtered. From all I’ve researched, chill filtration is completely unnecessary above 86 proof. Why push barrel-proof whiskey through an extraneous process that, if anything, is subtractive? Sure, you might get a touch more gleam out of it, but does it really benefit the consumer? I’d argue it doesn’t. And if it did, I highly doubt an NCF travel-retail Rare Breed would exist. Elijah Craig Barrel Proof states it’s non-chill filtered. Booker’s and Stagg Jr. each state they’re unfiltered (which infers NCF). Hell, Rare Breed Rye is non-chill filtered. I think it’s past time we make NCF Rare Breed the standard – for all markets. Who’s with me?

As frustrating as this phenomenon may be, one thing we shouldn’t do is blame Fred for the irrationality of consumers. People are inherently lazy when it comes to booze shopping. The fact that you’re reading this blog likely excludes you from that group, but generally speaking most Americans don’t care for nerdy, time-consuming stuff. Product research is boring. They look to the experts to tell them what they should drink. And despite what you think about Fred (a very kind and generous individual, if you ask me) he’s irrefutably an expert in his field. He also does far more good for whiskey than harm. Sometimes that means your favorite bourbon disappears from shelves, but if the net result saves jobs and keeps the industry growing, I’m supportive. The overall flavor profile isn’t supposed to suffer because of it, but many whiskey drinkers will claim there is a difference in taste, myself included. Whatever your opinion is, there was a large celebration when Rare Breed Rye specs were published and enthusiasts saw a big fat “NCF” in the description Everyone tastes things differently and I figured I just needed more experience with them. Maybe that would help acclimate my tongue to begin to like old Wild Turkey flavors.

The bottle I’m reviewing today is batch L0173022. That should indicate that it was bottled in 2001, a full 3 years before Wild Turkey changed the barrel entry proof from 107 to 110.This batch wears a barrel proof of only 108.4 proof. That’s barely higher than the barrel entry proof these barrels went in at. Unless mandatory applicable law provides otherwise, your use of and membership to the Service are exclusively governed by Dutch law. We shall first try to settle any dispute over a dram of whisky. Disputes that cannot be settled over multiple drams of whisky shall be solely submitted to the court of Amsterdam, The Netherlands unless mandatory applicable law provides otherwise. This causes the natural fatty acids that are in the distillate to congeal, clump together and become trapped in the filter.The reason why this is done is mainly cosmetic. Producers don’t want their customers thinking their whiskey is defective if it is exposed to cold temps (like a car trunk in the winter or a big cube of ice being added to a glass). If you love vintage liqueurs and bourbon, then this one's for you. Wild Turkey Liqueur from the 1980s, made from a base of the delicious bourbon and then sweetened, along with some added spice and everything nice. maturation arrive sooner than a comparable bourbon. I’ve had many great 4 year old rye whiskies myself that are uncommonly good and can make me ponder why distilleries even age past that mark anyway (only half kidding on that one).

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