The growing appeal of private batch and single barrell programmes has paved the way for great depth in the landscape of bourbon for the most serious of conoisseurs. In an Australian exclusive, Wild Turkey recently launched Russell’s Reserve Private Select Limited Edition bourbon, hand-picked by Master Distiller Eddie Russell. Deeply complex with flavours of caramel, liquorice and vanilla, with subtle nuances derived from the barrel in which it matures, try these two cocktail recipes when entertaining your guests.
So many factors affect the taste of fine bourbon – from the level of the rack house the barrel was aged, where it sits in the distillery, and in the latest Wild Turkey 100 proof and non-chill filtered incarnation, each bottle is the product of five barrels.
“Each barrel in the rickhouse comes with its own unique taste,” says Master Distiller Eddie Russell on the process of bespoke barrel selection “Our private barrel program allows us to hand-select barrels to marry specific taste profiles. All while keeping the distinctive bold flavour of Russell’s Reserve.”
The whiskey maintains higher levels of contributions from the barrel, giving the bourbon more character.
The Russell’s Reserve Boulevardier Cocktail
Ingredients
– 30 ml Russell’s Reserve Private Select Limited Edition
– 30 ml 1757 Cinzano Rosso
– 30 ml Campari
– Orange zest
Method
Combine all of the ingredients in a mixing glass and add some ice.
Stir well until the ice starts to dilute, and then strain into a chilled cocktail glass.
Squeeze the orange zest over the top and use as a garnish.
Russell’s Reserve Old Fashioned
Ingredients
– 60 ml Russell’s Reserve Private Select Limited Edition
– 10ml Simple syrup
– 2 dashes Angostura bitters
– Orange Zest
Method
Combine all of the ingredients in a mixing glass and add some ice.
Stir well until the ice starts to dilute, and then pour over ice into a chilled rocks glass.
Squeeze the orange zest over the top and use as a garnish.
