The history
The original Ripy Distillery was founded in 1869 by the brothers Ripy and run as a family business. Because of the prohibition the distillery had to be temporarily closed in 1919, until 1933.
However, the name Wild Turkey did not emerge until 1941. Thomas McCarthy, manager of Austin, Nichols & Co., had a taste of his new bourbon during a turkey hunt. On the other hand, his friends asked him to take some of the Wild-Turkey-Bourbon for the following year. This is how the idea for a brand name came into being.
The Ripy family sold their distillery to Austin, Nichols & Co. in 1971. Since then, the famous Wild Turkey Bourbon has been produced there. In 1980, the Austin, Nichols & Co. was taken over by Pernod Ricard.
In 2009 it was announced that Wild Turkey was sold to the Destinery in Kentucky and all supplies to Campari.
Country / Region |
USA/ Kentucky |
Status |
In operation |
Owner |
Davide Campari-Milano S.R.L. |
Address |
Wild Turkey Distillery |
Contact |
Tel.:001 502-839-2182 |
Founding year |
1869 |
The production
Wild Turkey produces Rye and Bourbon Whiskey. For this, two different cereal mixtures are used. The blend for the Rye Whiskey is said to consist of 37% corn, 51% rye and 12% barley, for the bourbon 75% corn, 13% rye and 12% barley. Together with the clear water from the Kentucky River and a special yeast that produces less fusel oil than conventional, the mash is produced.
In a large distillation column (Column Still), which is made entirely of copper, is burned to 62.5% vol (125 proof). In the second round, it is increased to 64% vol. (128 proof). This happens in the so-called doubler. Before bottling, the brand, also known as White Dog, is reduced to 57.5% (115 proof) and piped to the cask.
The storage
The ripening takes place in American white oak barrels which have been carburized to the highest degree. In a seven-story warehouse, the barrels are at least two years. Wild Turkey, however, stores their whiskeys much longer.