Russell's Reserve, Rye, 6 Year
This is Wild Turkey's rye, dressed up. Russell's Reserve is the small-batch line named for Jimmy and Eddie Russell, a father-and-son team with well over a century of distilling between them at the same Kentucky distillery, and the 6 Year rye is their argument that age and char matter more than shock value. It's a Kentucky straight rye aged six years in heavily charred new oak, and it arrives with all the spice you want from the grain — but wrapped in caramel, vanilla and toasted-oak roundness rather than raw peppery heat. That makes it a rye that works both ways: neat, where the oak and baking spice get room to talk, or stirred into a cocktail, where it holds its shape against vermouth and bitters instead of vanishing. Build a Manhattan with it and you'll understand why bartenders keep a bottle within arm's reach.
Russell's Reserve, Rye, 6 Year
This is Wild Turkey's rye, dressed up. Russell's Reserve is the small-batch line named for Jimmy and Eddie Russell, a father-and-son team with well over a century of distilling between them at the same Kentucky distillery, and the 6 Year rye is their argument that age and char matter more than shock value. It's a Kentucky straight rye aged six years in heavily charred new oak, and it arrives with all the spice you want from the grain — but wrapped in caramel, vanilla and toasted-oak roundness rather than raw peppery heat. That makes it a rye that works both ways: neat, where the oak and baking spice get room to talk, or stirred into a cocktail, where it holds its shape against vermouth and bitters instead of vanishing. Build a Manhattan with it and you'll understand why bartenders keep a bottle within arm's reach.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
This is Wild Turkey's rye, dressed up. Russell's Reserve is the small-batch line named for Jimmy and Eddie Russell, a father-and-son team with well over a century of distilling between them at the same Kentucky distillery, and the 6 Year rye is their argument that age and char matter more than shock value. It's a Kentucky straight rye aged six years in heavily charred new oak, and it arrives with all the spice you want from the grain — but wrapped in caramel, vanilla and toasted-oak roundness rather than raw peppery heat. That makes it a rye that works both ways: neat, where the oak and baking spice get room to talk, or stirred into a cocktail, where it holds its shape against vermouth and bitters instead of vanishing. Build a Manhattan with it and you'll understand why bartenders keep a bottle within arm's reach.
