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Russell’s Reserve 13 Breakdown Eddie Russells 45th Anniversary Bottle · The Scotchy Bourbon Boys

0:58
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3:09
SPEAKER_00: Tonight, Tiny is here by himself.
3:13
SPEAKER_00: I don't always like to do it by myself, but when I have to, but tonight we are doing a really special bottle that we'll be talking about.
3:23
SPEAKER_00: And I'm going to give you some history based off of pretty much based off of the Scotchy Bourbon Boys with Greg Schneider and Greg Schneider being a part of us so much.
3:36
SPEAKER_00: He's not going to be able to come on tonight, but at the same time, it's going to get wild because I did some things today.
3:43
SPEAKER_00: As uh Matt Leisen from Cleveland on the Rocks always says, that we do stuff.
3:48
SPEAKER_00: Well, tonight I was doing stuff.
3:50
SPEAKER_00: So tonight's podcast is going to be pretty cool.
3:54
SPEAKER_00: But first off, let's just cover the first things.
3:56
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4:02
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SPEAKER_00: Let's see.
4:08
SPEAKER_00: I should just hold that.
4:09
SPEAKER_00: That's what I'm going to be tasting.
4:10
SPEAKER_00: I'm going to be breaking down this Russell's Reserve 13 tonight in this awesome Scotchy Bourbon Boys glass.
4:17
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4:21
SPEAKER_00: This is another glass, but I'm so excited about the Kentucky Bourbon Festival.
4:28
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4:35
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4:54
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5:01
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5:05
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6:57
SPEAKER_00: All right, so tonight, here we go.
7:02
SPEAKER_00: I don't know, okay.
7:04
SPEAKER_00: I don't know how I got to that.
7:07
SPEAKER_00: Tonight we are drinking one of the most celebrated bourbons wild turkey has ever released, Russell's Reserve 13 year.
7:15
SPEAKER_00: But before we break that down, what what before we break down what's in the bottle, we're going down a bourbon history rabbit hole.
7:23
SPEAKER_00: And this is partially us, but I'm gonna tell you, when I asked AI for the research, I hey Randall, I will say that I gave it the people, Eddie Russell, Jimmy Russell, and Greg Schneider, who was with Wild Turkey when the original Russell Reserve 10 years was released, and asked for asked if there was any controversies between uh when it comes to Russell's reserve.
8:02
SPEAKER_00: And I got so much stuff on this.
8:05
SPEAKER_00: Greg can't be here.
8:06
SPEAKER_00: Greg has told this story, and I would say 99% of what was told he he is out there for AI to go get and tell me, and it's pretty much on accurately.
9:08
SPEAKER_00: So tonight is gonna be a great night.
9:12
SPEAKER_00: I can't wait.
9:13
SPEAKER_00: I'm thinking that I'm not.
9:17
SPEAKER_00: I'm gonna redo this to see if comments are.
9:19
SPEAKER_00: It's just not normal to have no comments coming in on.
9:25
SPEAKER_00: Here we go.
9:26
SPEAKER_00: We gotta go like that.
9:27
SPEAKER_00: I'm gonna redo this to see if comments are it's just not normal to have no comments coming in.
9:32
SPEAKER_00: Yep, there we go.
9:34
SPEAKER_00: Yep, there's cheers, Martin's.
9:36
SPEAKER_00: Oh my gosh.
9:37
SPEAKER_00: It's been given Randy's on, John's on, Walker's on.
9:41
SPEAKER_00: I I just why it wasn't updating my comments, I don't know.
9:45
SPEAKER_00: Well, I hope it keeps updating my comments, or I'm gonna kind of, if I don't see anything pop up, I'll just keep updating them.
9:53
SPEAKER_00: I don't like to update because of just what happened with the feedback, but you know, you gotta do what you gotta do.
10:00
SPEAKER_00: All right.
10:03
SPEAKER_00: So the rabbit hole we're gonna go down is who actually created Russell's Reserve.
10:10
SPEAKER_00: The official history tells one story.
10:14
SPEAKER_00: Our friend Greg Schneider, who is running wild turkey operations at the time, remembers it quite differently.
10:22
SPEAKER_00: So tonight we're separating what we can document, what Greg says happened inside Wild Turkey, and where those stories don't quite match.
10:32
SPEAKER_00: Just so you know, before Russell's reserve, there was wild turkey.
10:37
SPEAKER_00: Wild Turkey traces the name to 1940 when an Austin Nichols executive shared bourbon with friends on a turkey hunt.
10:46
SPEAKER_00: They subsequently asked.
10:57
SPEAKER_00: Randy, thank you for the the on YouTube.
11:03
SPEAKER_00: Thank you for the the super chat, but there's nothing.
11:07
SPEAKER_00: Well, I'll you said hi, but if you said if you want to say anything at that, thanks for the super chat.
11:15
SPEAKER_00: I will definitely give you some time.
11:19
SPEAKER_00: Thank you.
11:20
SPEAKER_00: Hey Jamie, good to see you.
11:22
SPEAKER_00: All right, so in 1940, when an Austin Nichols executive shared bourbon with friends on a turkey hunt, and they subsequently asked for more of that wild turkey bourbon.
11:35
SPEAKER_00: Jimmy Russell joined the distillery in 1954.
11:38
SPEAKER_00: Eddie Russell followed in 1981.
11:42
SPEAKER_00: By the 1990s, Wild Turkey had already had a premium extensions, 1991 rare breed, an early barrel-proof bourbon, 1995, Kentucky Spirit, a premium single barrel 101 proof expression.
12:00
SPEAKER_00: The matters that matters because Russell's reserve wasn't Wild Turkey's first attempt at premium premium premium Wow.
12:11
SPEAKER_00: Premium premiumization.
12:15
SPEAKER_00: Wow, that's a word that premium is a premiumization.
12:20
SPEAKER_00: First attempt at premiumization.
12:23
SPEAKER_00: That's better, I guess.
12:25
SPEAKER_00: Premiumization.
12:27
SPEAKER_00: There.
12:27
SPEAKER_00: It became something different, a premium identity built around the Russell's family name.
12:34
SPEAKER_00: Was so was Russell's Reserve originally envisioned as a permanent second family of wild turkey whiskey, or was it initially a practical answer to an inventory problem?
12:47
SPEAKER_00: That's where Greg Schneider's enters the story.
12:50
SPEAKER_00: The official Russell's Reserve origin story.
12:53
SPEAKER_00: This is what Russell's Reserve put out that almost gave Greg a heart attack.
12:59
SPEAKER_00: According to Russell, and Greg had told his story on our podcast way earlier than when this origin story came out.
13:12
SPEAKER_00: So I knew Greg's story, and it wasn't disputed at all at the time that he came.
13:23
SPEAKER_00: That's what it is.
13:25
SPEAKER_00: And then so his story was the story to us, and he told it on a Friday night podcast, and it was it was crazy.
13:39
SPEAKER_00: Anyways, so according to Russell's Reserve today, 1998, Eddie Russell created a special small batch bourbon to celebrate Jimmy Russell's 45 years at Wild Turkey.
13:51
SPEAKER_00: 2001, Wild Turkey Russell's Reserve commercially debuted as a 10-year-old 101-proof Kentucky Strait bourbon.
14:00
SPEAKER_00: 2005, Russell's Reserve 10 changed to the familiar 90 proof.
14:05
SPEAKER_00: 2007, Russell's Reserve six-year rye arrived.
14:09
SPEAKER_00: 2013, Russell's Reserve single barrel bourbon arrived at 110 proof and non-chill filtered.
14:17
SPEAKER_00: 2015, Russell's Reserve 1998 vintage whiskey was released.
14:22
SPEAKER_00: 2021, Russell's Reserve 13-year debuted.
14:28
SPEAKER_00: Now, the company's history specifically says Eddie crafts a special small batch bourbon that he calls Russell's Reserve.
14:38
SPEAKER_00: Remember that wording because Greg Schneider's account is different, and Greg that that is just Greg disputes that as marketing.
14:51
SPEAKER_00: That's just marketing and it is and realistically, I can say this.
14:57
SPEAKER_00: He totally was his feelings were hurt.
15:00
SPEAKER_00: I mean, it just that's the only way to do it.
15:05
SPEAKER_00: So the Greg Schneider version.
15:07
SPEAKER_00: This is where tonight's show gets fascinating.
15:10
SPEAKER_00: Greg says he started as vice president of Austin Nichols and managing director of Wild Turkey in March 1998, when Wild Turkey was owned by Perinod Ricard.
15:25
SPEAKER_00: His Wild Turkey employment and senior management roles are independently supported by contemporary reporting and later industry biographies.
15:35
SPEAKER_00: Greg was was actually Jimmy Russell's boss, which in reality, when you think of it from a standpoint of a consumer, Jimmy Russell is and and Booker and Fred know and Fred, these people, you don't you don't think of having bosses, but they absolutely do.
15:53
SPEAKER_00: They need they have bosses, they're running a distillery, but when it comes to the day-to-day operations, sure, but when it comes to the financial aspect of a company that owns you, they have bosses for you.
16:09
SPEAKER_00: And Greg Schneider worked for Perinade Ricard, and he was Jimmy's boss.
16:14
SPEAKER_00: Now, Greg says Parinade Ricard asked him to examine the wild turkey whiskey inventory when he came in.
16:22
SPEAKER_00: This is exactly this is crazy because this story I could not remember like this, but Greg has told it many times on here.
16:31
SPEAKER_00: There's no way without the help of AI that I'm gonna do this, and it just blew my mind away.
16:37
SPEAKER_00: Now, there might be some discrepancies because AI tends to do this, but I'm sure that you'll forgive me because Greg has told the story many times.
16:47
SPEAKER_00: Now, and he when he was going through the inventory, he discovered a problem.
16:53
SPEAKER_00: They had too much old aging bourbon, and this is 1998 when people were not drinking 10-year-old bourbon.
17:01
SPEAKER_00: He's according to Schneider, Wild Turkey 101 represented roughly 75 to 80 percent of wild turkey's volume at the time.
17:11
SPEAKER_00: So, corporate finance was directing the distillery to use whiskey around six and a half years old for 101.
17:19
SPEAKER_00: But wild turkey had previously laid down more whiskey than current sales required.
17:24
SPEAKER_00: The result, older barrels kept getting older because using them increased the whiskey's cost through evaporation, storage, taxes, and inventory accounting.
17:36
SPEAKER_00: Greg's recollection was essentially we've got all this excellent older whiskey.
17:42
SPEAKER_00: What are we gonna do with it?
17:44
SPEAKER_00: Because people don't drink older whiskey.
17:47
SPEAKER_00: We have to come up with something.
17:49
SPEAKER_00: So Schneider said there were three options according to Greg.
17:53
SPEAKER_00: Slowly blend older whiskey into existing products without changing their profile.
17:58
SPEAKER_00: Two, sell aged whiskey.
18:01
SPEAKER_00: But Greg says there wasn't much of a market for aged bulk bourbon around 1998-1999.
18:08
SPEAKER_00: True.
18:09
SPEAKER_00: Option three, create a new brand.
18:11
SPEAKER_00: And this is the critical claim.
18:13
SPEAKER_00: Greg says he proposed, let's create a new brand, and suggested using the with that whiskey to pay tribute to Jimmy Russell.
18:24
SPEAKER_00: That's subsequently different than today's corporate narrative that Eddie crafted it, but no.
18:31
SPEAKER_00: As far as crafting it, they had it, and I and and I will say that based off of what Greg says, Eddie did not at this time put together crafting.
18:50
SPEAKER_00: The blender who that he was probably working with, he was not working with Eddie.
18:57
SPEAKER_00: And that is what Greg disputes right there.
19:01
SPEAKER_00: Now that subsequently, so then Greg says he worked with packaging design, marketing, and sales.
19:14
SPEAKER_00: And the way he put it was he unbeknownst to Jimmy, and Jimmy would have put them put the batch together normally, he had it, and when he tasted it, he took it to Jimmy and asked him to taste it, and Jimmy said it was pretty damn good.
19:35
SPEAKER_00: Now that is Greg's story, and I don't think I honestly believe Greg thoroughly because he told this story before any of the other marketing aspects, you know, happened.
19:48
SPEAKER_00: Because when we first were doing Russell's Reserve, Greg Schneider's like, let me come on.
19:52
SPEAKER_00: He goes, I I'm I was a key component in having you know getting Russell's reserve for Jimmy now.
20:08
SPEAKER_00: He did it for a tribute of Jimmy and his 45th anniversary.
20:13
SPEAKER_00: So at, I believe, all right, Greg said, and then that the resulting whiskey became Wild Turkey's Russell's Reserve.
20:22
SPEAKER_00: 10 years old, 101 proof.
20:25
SPEAKER_00: He remembers the original presentation using the tall wild turkey bottle with gold screen printing.
20:31
SPEAKER_00: I do not know, he didn't say that.
20:33
SPEAKER_00: I don't know what kind of fact this is what they came up with.
20:36
SPEAKER_00: He also recalls a presentation to Jimmy Russell before bottling, and Jimmy becoming emotional over the tribute.
20:43
SPEAKER_00: That's the one that he does remember.
20:45
SPEAKER_00: He went into his office, told him what it was, and the Jimmy was just dropped honored.
20:54
SPEAKER_00: Greg has subsequently been publicly described by Bourbon Lens as being credited with the development of the Russell's Reserve line of whiskeys.
21:04
SPEAKER_00: So his role isn't something that appeared out of nowhere recently.
21:09
SPEAKER_00: So he's according to those things that he was credited with the development before they came out with this story recently.
21:20
SPEAKER_00: And Randy, hi, my friend.
21:25
SPEAKER_00: So now the biggest historical discrepancy, official history, 1998.
21:32
SPEAKER_00: Eddie Russell crafts a bourbon honoring.
21:35
SPEAKER_00: Jimmy 45th calls it Russell's River.
21:38
SPEAKER_00: 2001, Russell's Reserve Tenure 101 officially debuts.
21:43
SPEAKER_00: Greg's account, 1998.
21:45
SPEAKER_00: Greg arrives at Wild Turkey Management.
21:47
SPEAKER_00: He performs an inventory analysis, discovered Access Mature Bourbon, proposes creating a new brand with the whiskey.
21:54
SPEAKER_00: He proposes making it a tribute to Jimmy Russell.
21:56
SPEAKER_00: He participates with the marketing, sales, packaging, and developing Russell.
22:00
SPEAKER_00: Greg remembers it hitting the shelves in 1999.
22:07
SPEAKER_00: And there's another wrinkle.
22:09
SPEAKER_00: Now, I don't know.
22:11
SPEAKER_00: So it was initially used for Jimmy at his anniversary part party, and then was then created to go to go into distribution.
22:27
SPEAKER_00: And there's another wrinkle.
22:29
SPEAKER_00: Cigar Aficionado wrote in 2015 that the standard Russell's reserve was the first released, was first released in 1999 to commemorate Jimmy's 45th anniversary.
22:42
SPEAKER_00: But respected Wild Turkeys historian, Rare Breed 101, place but respected Wild Turkey historian, Rare Bird 101, places the introduction of the 10-year 101 expression in 2001, matching today's official Russell's Reserve timeline.
23:03
SPEAKER_00: So I'm gonna sit there and go that there, you're probab I'm gonna go with Greg right there.
23:14
SPEAKER_00: So even the release, but the timeline for them, so even the release year itself has conflicting published accounts.
23:23
SPEAKER_00: Still gonna go with Greg because it matches up to commemorate Jimmy's 45th.
23:32
SPEAKER_00: So Cigar Aficionado is more towards Greg.
23:38
SPEAKER_00: Now, how both stories could contain part of the truth?
23:41
SPEAKER_00: I do not believe both stories.
23:47
SPEAKER_00: This is, I believe, my friend Greg Schneider.
23:51
SPEAKER_00: Because over and over and over, if you if you've met Greg Schneider, he was part of it.
23:59
SPEAKER_00: He was there.
24:02
SPEAKER_00: What's happening on the website is being put out.
24:07
SPEAKER_00: It's not like Eddie's talking about it or Eddie's on the podcast talking about it.
24:13
SPEAKER_00: And that's one thing that I would never want to do is have have put Eddie on the spot at all.
24:20
SPEAKER_00: You know what I mean?
24:21
SPEAKER_00: It does it the differences and nuances don't matter.
24:24
SPEAKER_00: But the fact that still remains that while Turkey is giving Eddie credit for his dad's.
24:34
SPEAKER_00: Now, in a romance, see, I can see this happening.
24:38
SPEAKER_00: In a romantic setting, actual history is Greg Schneider, a really good friend of Jimmy Russell's, doing this for him.
24:50
SPEAKER_00: At the time, Eddie's there.
24:54
SPEAKER_00: Now, I have accounts, I don't know exactly what capacity Eddie was there in 1998, but while he was there, Jimmy and Greg were doing, you know, Jimmy was doing a lot of stuff, and Greg, so there wasn't a I don't, I don't think in 1998 Eddie had his foot in the door like he does now.
25:17
SPEAKER_00: I mean, but even Eddie now, when it comes to stuff, Bruce is his son, is doing a fantastic job.
25:26
SPEAKER_00: It just all the time, I'm not going to make a statement about anything about Eddie Russell.
25:32
SPEAKER_00: I've never met him.
25:33
SPEAKER_00: But this is the nuance I'd emphasize rather than declaring either side false.
25:40
SPEAKER_00: It's not about false.
25:42
SPEAKER_00: I just think the romantic story makes more sense for the corporation to do.
25:48
SPEAKER_00: I mean, it's to say that a son did this for his father, opposed to the corporate vice president did it for the distiller.
26:02
SPEAKER_00: There's that that that the change, I understand why it was made.
26:07
SPEAKER_00: But you know, when somebody does something like Greg Schneider, a man in the industry who's so well respected, even though you want to give the family, but it goes right down the the BS marketing that has always been a part of bourbon, the romanticism that there's there's so many indiscrepancies, and we don't even know when it when the first bourbon was ever in, you know, where the barrel got charred.
26:39
SPEAKER_00: We don't even know how.
26:40
SPEAKER_00: There's a many different account stories.
26:44
SPEAKER_00: There, you know, there's a lot of stuff that you know makes sense, but this is the came.
26:49
SPEAKER_00: It does make sense that Eddie would it doesn't make sense from I'm not saying it makes sense to say that it's not a lie.
26:57
SPEAKER_00: I'm just saying it makes sense from a marketing standpoint that it's way more romantic for Eddie doing this for his dad.
27:03
SPEAKER_00: That's all.
27:04
SPEAKER_00: This is the new okay, so it's entirely possible that several things happen simultaneously.
27:09
SPEAKER_00: Greg's, see this part I don't agree with.
27:11
SPEAKER_00: This is what they AI came up with, and it was almost like trying to help me go through it, but in the same time, I back Greg.
27:19
SPEAKER_00: So I'm gonna read it.
27:20
SPEAKER_00: May have identified the business inventory opportunity and participated in creating and commercializing the brand.
27:26
SPEAKER_00: Eddie may have been responsible for the whiskey selection profile and distilling side and the tribute to his father.
27:32
SPEAKER_00: I do not believe that at all.
27:34
SPEAKER_00: We're not gonna go with that.
27:36
SPEAKER_00: I don't know, I don't know if he did any of that.
27:39
SPEAKER_00: That is 1998.
27:41
SPEAKER_00: We are talking 28 years ago.
27:44
SPEAKER_00: Marketing and management may then have developed the packaging position and launch.
27:50
SPEAKER_00: And later, corporate storytelling may naturally have focused more heavily on the Russell's family role.
27:56
SPEAKER_00: That's what I'm talking about.
27:57
SPEAKER_00: That that's what I believe corporate storytelling is focusing on the family thing.
28:03
SPEAKER_00: There's evidence supporting Schneider's substantial involvement, but the sources I found do not establish enough contemporary documents to conclude that Eddie's version is false or that Schneider alone created Russell's reserve.
28:15
SPEAKER_00: I don't believe that Greg thinks he created Russell's reserve.
28:18
SPEAKER_00: He came up with an idea and then used the team to create Russell's reserve.
28:24
SPEAKER_00: I don't know even if Eddie was on that team, but whatever they did in his story, that story was Greg, you know, was, you know, that's where they say there's not when supporting Schneider.
28:40
SPEAKER_00: Well, Greg Schneider supports it to me.
28:42
SPEAKER_00: He's he there's no there would be no reason for him, he's he's actually upset about it, not to the point where you know he's but he he does not like it.
28:54
SPEAKER_00: It's very uncomfortable for him.
28:56
SPEAKER_00: So let's go enter Russell's Reserve 13.
29:00
SPEAKER_00: Now jump forward 20 years.
29:02
SPEAKER_00: In June of 21, Eddie Russell introduced Russell's Reserve 13.
29:08
SPEAKER_00: Now 13 year minimum.
29:21
SPEAKER_00: 13 year is the minimum age.
29:23
SPEAKER_00: It was introduced at 114.8, barrel proof, non-chill filtered.
29:28
SPEAKER_00: Wild Turkey described it as one of its rarest bourbons, and Eddie described making it as one of the most rewarding experiences of his career.
29:36
SPEAKER_00: It became enormously successful and sub subquentially subs whatever.
29:48
SPEAKER_00: I'm having problems tonight.
29:50
SPEAKER_00: It turned into a recurring limited release subsequentially.
29:57
SPEAKER_00: Subsequentially.
29:59
SPEAKER_00: Sub subse why do I why can't why can't I say it subsequentially?
30:05
SPEAKER_00: Subsequentally, subsequently, subsequently, there you go.
30:10
SPEAKER_00: Tiny can tiny can talk.
30:13
SPEAKER_00: It's I'm having problems subsequently turned into a recurring limited release.
30:18
SPEAKER_00: I'm amusing myself on that one.
30:21
SPEAKER_00: Walker, you're probably yelling at the at the screen.
30:25
SPEAKER_00: Yeah, subsequently.
30:27
SPEAKER_00: I got it, I got it.
30:29
SPEAKER_00: Here's another interesting part for tonight.
30:32
SPEAKER_00: For years, people associated Russell's Reserve 13 with 114.8 proof, but Russell's Reserve has now changed the concept.
30:40
SPEAKER_00: The brand describes the newer Russell's 13 releases as a 2.0 reimagining the future batches allowed to appear at different barrel points rather than always at 114.8.
30:54
SPEAKER_00: And the current 2026 Russell's Reserve 45th anniversary bottle for Jimmy Russell 13-year is 121.2.
31:06
SPEAKER_00: Proof non-chill filtered with just like the pot the Scotchy Bourbon Boys with barrels at least 13 years old and some older components.
31:15
SPEAKER_00: The important, this is that's very important for tonight's bottle.
31:22
SPEAKER_00: Now it's time to pour it.
31:26
SPEAKER_00: We're gonna get the Scotchy Bourbon Boys.
31:31
SPEAKER_00: Glenn.
31:32
SPEAKER_00: Now, everybody, this was signed on the bus.
31:35
SPEAKER_00: Steve Check was the one who was able to get me this bottle.
31:38
SPEAKER_00: It was signed by everybody on the bus.
31:40
SPEAKER_00: This is a lot, it's about a third left.
31:44
SPEAKER_00: Well, no one, a little less than a third.
31:47
SPEAKER_00: So there's some pours.
31:48
SPEAKER_00: I told Steve that besides the podcast, I would I would share this with him when he came by me and we we saw each other.
31:57
SPEAKER_00: But tonight is the podcast, and I'm going to pour.
32:00
SPEAKER_00: This is one of my favorite pours, Russell's Reserve 13 at 114.8.
32:07
SPEAKER_00: It is right here.
32:09
SPEAKER_00: I believe there's not much of this one, but I believe now this one.
32:14
SPEAKER_00: Let me grab the that's all I need.
32:18
SPEAKER_00: What are we looking here?
32:21
SPEAKER_00: 114.8 proof.
32:24
SPEAKER_00: Here we go.
32:26
SPEAKER_00: From father to son to bourbon making mastery, represented in this bottle, is a true testament to the distilling legacy and strength of the Russell family tradition.
32:36
SPEAKER_00: There you go.
32:38
SPEAKER_00: What do we got here?
32:40
SPEAKER_00: This distinct bourbon age, 13 years, delivers aromas and flavors of aged oak and sweet caramel, culminating in a smooth finish that you have to come to expect from Russell's Reserve.
32:51
SPEAKER_00: Masterly crafted and brought to you by the master distiller and bourbon Hall of Famers Jimmy and Eddie Russell.
32:59
SPEAKER_00: The legacy continues.
33:01
SPEAKER_00: So I got the 114 proof right here, too.
33:04
SPEAKER_00: And then the other thing that I got for tonight, but this will be a surprise, is I got the Russell's 15 courtesy of Walker.
33:13
SPEAKER_00: That's a little bit darker.
33:15
SPEAKER_00: Now, tonight we're gonna do our barrel bottle breakdown.
33:21
SPEAKER_00: Now, the wild turkey, the doc commonly documented wild turkey bourbon recipe is 75 corn, 13 rye, and 12 melted barley.
33:35
SPEAKER_00: I like that recipe.
33:37
SPEAKER_00: The 2026 is 121.
33:40
SPEAKER_00: I should make sure this is, yep, it's the 45.
33:44
SPEAKER_00: I'm pretty sure I will look just what 121.2.
33:54
SPEAKER_00: Exactly what it says.
33:56
SPEAKER_00: And it's a minimum of 13.
33:57
SPEAKER_00: Non-chill filter, barrel proof.
34:00
SPEAKER_00: Russell's Reserves official tasting note described vanilla, oak, brown sugar, coffee, and orange peel on the nose, cherry, citrus, nutmeg, allspice and cola on the palate, caramel toffee, and oak tannins on the finish.
34:14
SPEAKER_00: But it says don't do that before.
34:19
SPEAKER_00: All right.
34:19
SPEAKER_00: If Martin, do you have this bottle?
34:23
SPEAKER_00: Is a question.
34:24
SPEAKER_00: Because if you do, do you have the 45th Russell's yet?
34:30
SPEAKER_00: You can anybody who has it, you can rate it along.
34:34
SPEAKER_00: All right.
34:36
SPEAKER_00: Now, tonight we are going to barrel bottle breakdown, Russell's Reserve 13 year.
34:46
SPEAKER_00: This is the 45th anniversary bottle for Eddie Russell.
34:55
SPEAKER_00: Now, what's unique is the first Russell's reserve that Greg Schneider was a part of, a major part of, getting that older whiskey to market when older whiskey didn't go to market.
35:10
SPEAKER_00: He that was for Jimmy Russell's 45th anniversary at the distillery.
35:17
SPEAKER_00: So we're looking at two milestones.
35:20
SPEAKER_00: I mean, 45 years for that's a 90-year, you know, adaption.
35:26
SPEAKER_00: So, anyways, so we are gonna barrel bottle breakdown this tonight, and I will describe the barrel bottle.
35:42
SPEAKER_00: Oh, Randy says he does.
35:45
SPEAKER_00: Well, you can join in too, Mr.
35:47
SPEAKER_00: Ford.
35:48
SPEAKER_00: You you did leave a really nice super chat, so feel free to put your scores up as we go.
35:58
SPEAKER_00: The barrel bottle breakdown is as follows.
36:03
SPEAKER_00: We have four categories: the nose, the body, the taste, and the finish.
36:10
SPEAKER_00: We can give up to four knocks on the barrel, right over here, for the nose and the body, and up to five knocks the barrel for the taste and the finish for a total of 18.
36:23
SPEAKER_00: But as everybody who listens knows, there's a thing called a but up up, and that's an extra knock on the barrel.
36:32
SPEAKER_00: If you have an exceptional category that will allow you to make a high score of 19 out of 18.
36:43
SPEAKER_00: Now I have to warn y'all, my Russell's my Russell's reserve.
36:56
SPEAKER_00: My my experience with Russell's Reserve drinking the first, I think this is some of the best whiskey I've ever had.
37:03
SPEAKER_00: Super Nash got me my first bottle, which was batch batch one.
37:08
SPEAKER_00: I was able, I did a video of tasting, I believe, batch two, and I cried.
37:15
SPEAKER_00: There's there's many things on this.
37:18
SPEAKER_00: So here we go.
37:22
SPEAKER_00: Oh my god, the nose is so fantastic on this.
37:25
SPEAKER_00: This has been, I I it's a little bit left, but I'm happy with what I to just to be able to have that bottle signed from the bus tour.
37:35
SPEAKER_00: That'll go up on the mantle.
37:37
SPEAKER_00: It's so much.
37:40
SPEAKER_00: All right, the nose.
37:47
SPEAKER_00: The nose on this.
37:52
SPEAKER_00: There's so much going on on that.
38:02
SPEAKER_00: All right, I got that.
38:04
SPEAKER_00: I did a decent pour, but not too much.
38:06
SPEAKER_00: I don't want any to fall out.
38:08
SPEAKER_00: All right.
38:16
SPEAKER_00: Come on back here.
38:18
SPEAKER_00: All right, let's see what we got as far as the body.
38:20
SPEAKER_00: Ooh, I did not spill.
38:23
SPEAKER_00: Let's see what the legs do.
38:25
SPEAKER_00: It just sticks to the side of the glass.
38:28
SPEAKER_00: It hasn't even started yet.
38:31
SPEAKER_00: That is some visc the viscosity on that is crazy.
38:37
SPEAKER_00: I need to let's slide slide this over.
38:55
SPEAKER_00: That's the one, that's the other, and that's that.
38:58
SPEAKER_00: We can make a little bit more room.
39:01
SPEAKER_00: That's fine.
39:04
SPEAKER_00: All right.
39:08
SPEAKER_00: Let's see.
39:12
SPEAKER_00: I'm on the nose.
39:15
SPEAKER_00: The first thing I got was caramel, I get a little bit of oak.
39:22
SPEAKER_00: More like a coffee.
39:37
SPEAKER_00: This bottle's been open for a while.
39:40
SPEAKER_00: But it's still not.
39:47
SPEAKER_00: There's some some legs there.
39:49
SPEAKER_00: No.
39:54
SPEAKER_00: Just starting.
39:59
SPEAKER_00: It's almost like a paste little thing.
40:01
SPEAKER_00: There's the thick legs right there going.
40:05
SPEAKER_00: All right, let's see what we got.
40:22
SPEAKER_00: Damn.
40:24
SPEAKER_00: All right.
40:26
SPEAKER_00: The nose on a four.
40:32
SPEAKER_00: There's so much happening on that nose.
40:34
SPEAKER_00: That's a four.
40:39
SPEAKER_00: All right.
40:40
SPEAKER_00: What happens in the glass is amazing.
40:43
SPEAKER_00: I mean at one twenty one point two.
40:58
SPEAKER_00: The body, it's a four.
41:06
SPEAKER_00: The Brock's toffies.
41:08
SPEAKER_00: And there's every s like all the flavors.
41:15
SPEAKER_00: There's vanilla, there's the vanilla toffee, there's the banana toffee, there's all those Brocks.
41:24
SPEAKER_00: They're basically Tootsie rolls, but with different flavors.
41:28
SPEAKER_00: And honestly, so what do you got, Mr.
41:32
SPEAKER_00: Ford?
41:33
SPEAKER_00: Are you sipping?
41:34
SPEAKER_00: Are you gonna give me your bangs?
41:36
SPEAKER_00: If you do, let me know.
41:40
SPEAKER_00: John Ritt says he agrees on the nose, it's a four.
41:45
SPEAKER_00: When it comes to John, when it comes to the body, the flavors everywhere.
42:00
SPEAKER_00: Cheeks under your tongue on top.
42:06
SPEAKER_00: I get like a burnt toffee, maybe some caramel.
42:15
SPEAKER_00: It's almost like there's so much happening that I expect something chewy on my teeth.
42:22
SPEAKER_00: Like the sugar aspect is there.
42:27
SPEAKER_00: I you gotta give this a four, and I do believe a four for body.
42:33
SPEAKER_00: I think I did this already, but I'm gonna do it again.
42:37
SPEAKER_00: So we're at eight.
42:42
SPEAKER_00: All right, let's see.
42:44
SPEAKER_00: Now we're talking taste.
42:51
SPEAKER_00: On taste.
42:54
SPEAKER_00: I really good.
43:25
SPEAKER_00: I think that's a hard one.
43:35
SPEAKER_00: All right.
43:36
SPEAKER_00: I'm gonna give it a five on taste.
43:45
SPEAKER_00: Viscosity.
43:47
SPEAKER_00: So balance common toffee, a bit of sweetness with four.
43:53
SPEAKER_00: So John gives the viscosity a four with a but up up.
44:02
SPEAKER_00: But up up Whiskey Doc is taking the night off the bottle, but that's what I remember.
44:20
SPEAKER_00: So far.
44:21
SPEAKER_00: All right.
44:22
SPEAKER_00: So the taste is a five.
44:32
SPEAKER_00: I mean, it's there.
44:37
SPEAKER_00: John saying five on taste.
44:39
SPEAKER_00: All right.
44:48
SPEAKER_00: Five.
44:53
SPEAKER_00: Oh my God, it's so good.
44:55
SPEAKER_00: That caramely toffee flavor on the taste.
44:58
SPEAKER_00: Now let's go to the finish.
45:03
SPEAKER_00: I think if there's any weakness on this, I think the finish is a four.
45:08
SPEAKER_00: Oh.
45:12
SPEAKER_00: It's it's it's midicious as far as a finish, but it's not as long as like some like a five or a five with a but up up finish would be.
45:27
SPEAKER_00: It's like a mid to long finish instead of just a long finish.
45:32
SPEAKER_00: And you do put pick up a little of the wood a little bit on the finish, like a toasted uh.
45:48
SPEAKER_00: Put it this way.
45:51
SPEAKER_00: The flavor is so big and the body and the vi viscosity that when you go it fades on the finish.
46:07
SPEAKER_00: Like you just had something unbelievable and then it just kind of fades.
46:11
SPEAKER_00: So I'm gonna give the finish a four.
46:17
SPEAKER_00: Where I give this a 17 out of 18.
46:25
SPEAKER_00: Now I'm waiting for Mr.
46:28
SPEAKER_00: John Ritt to give me because right now he is sitting on 14.
46:38
SPEAKER_00: So if he gives the finish a four, it would be 18 out of 18.
46:42
SPEAKER_00: This would be a 17 and a half.
46:43
SPEAKER_00: But if he gives the finish a five, it's 19 out of 18.
46:48
SPEAKER_00: And I give it 17 out of 18.
46:50
SPEAKER_00: Oh, finish is a four.
46:52
SPEAKER_00: It's really nice.
46:52
SPEAKER_00: The oils stick to my tongue sides, but fades out a bit solid all the way around.
46:57
SPEAKER_00: So we give this a 17.5 out of 18.
47:00
SPEAKER_00: That's what we do on the all right.
47:05
SPEAKER_00: So we scored it for a 17.5 out of 18.
47:14
SPEAKER_00: And on the palate, so here's some things to go over.
47:19
SPEAKER_00: Does the age dominate or does the classic turkey sweetness survive?
47:24
SPEAKER_00: It definitely on the nose, the classic sweetness or the classic Russell's Reserve 13 survives.
47:32
SPEAKER_00: That's why it picked out that.
47:36
SPEAKER_00: It is very good.
47:38
SPEAKER_00: Now, is the palette cherry, cola, tobacco, leather, caramel, vanilla, orange citrus?
47:45
SPEAKER_00: I will say that it's caramel toffee.
47:48
SPEAKER_00: There's no leather or tobacco.
47:50
SPEAKER_00: Some people might on the bus got like a cola flavor to it.
47:55
SPEAKER_00: I'm not getting that right now.
48:01
SPEAKER_00: John Ritt, I will say that if you can pick me up one at any point, I would be in your debt forever.
48:11
SPEAKER_00: I will Venmo it to you right away.
48:14
SPEAKER_00: But I know that they're just not all over the place.
48:17
SPEAKER_00: But if it it is a delicious bottle.
48:35
SPEAKER_00: Does non-chill filtration matter here?
48:37
SPEAKER_00: Absolutely.
48:38
SPEAKER_00: The oily mouth feel was spectacular.
48:40
SPEAKER_00: John gave it a four plus a butt up up, and I gave it a four.
48:44
SPEAKER_00: Finished sweet, spice, or oak.
48:46
SPEAKER_00: A combination of sweet and oak.
48:48
SPEAKER_00: And perhaps the most important question: does 13 year represent the sweet spot for wild turkey bourbon?
48:54
SPEAKER_00: And I absolutely, this 45th anniversary for Eddie Russell is spectacular.
48:59
SPEAKER_00: What I would like to think is that maybe Bruce did work on this on this version.
49:06
SPEAKER_00: That would be pretty cool.
49:08
SPEAKER_00: But Jimmy is still there.
49:10
SPEAKER_00: Jimmy Russell historically expressed caution about bourbon becoming overwoody, so has Fred and Booker.
49:19
SPEAKER_00: With extended Kentucky aging, Eddie has likewise discussed balancing older whiskey against excessive oak.
49:31
SPEAKER_00: The irony is fantastic.
49:33
SPEAKER_00: According to Greg Schneider, Russell's reserve started partly because wild turkey had too much old whiskey.
49:40
SPEAKER_00: Today's collector chase Russell's reserve specifically because they desperately want wild turkey's old whiskey.
49:50
SPEAKER_00: That's a hell of a transformation, isn't it?
49:53
SPEAKER_00: Think about this.
49:54
SPEAKER_00: Greg Schneider says the problem in 1998 was what we were going to do with all this older wild turkey.
50:01
SPEAKER_00: 28 years later, we're standing in liquor stores asking, where the hell is all the older wild turkey?
50:09
SPEAKER_00: And that's it, right there.
50:12
SPEAKER_00: So is Russell's Reserve 13 simply great wild turkey, or is Russell's Reserve identity now distinctly different from wild turkey itself?
50:26
SPEAKER_00: I believe it's different from wild turkey itself.
50:29
SPEAKER_00: It's unlike anything else.
50:30
SPEAKER_00: I think maybe closer to rare breed.
50:34
SPEAKER_00: I mean, it's but it's like the best of the best of rare breed because I love rare breed.
50:39
SPEAKER_00: This is barrel-proof.
50:40
SPEAKER_00: I love barrel-proof rare breed.
50:42
SPEAKER_00: That's what it's closer to than just drinking wild turkey 101.
50:57
SPEAKER_00: Bourbon history is damn interesting, but I'm gonna go with the final question.
51:03
SPEAKER_00: I go with Greg Schneider's story.
51:06
SPEAKER_00: I understand why Wild Turkey put their story out, but with Greg's association with Jimmy and Jimmy still being around, that was a little bit, you could tell that Greg Greg's feathers were ruffled.
51:26
SPEAKER_00: There you go, that's a funny one.
51:28
SPEAKER_00: All right.
51:40
SPEAKER_00: So listen to what ChatGPT said, because I told it to research this, and it did, and it said one particularly interesting discovery, tiny.
51:56
SPEAKER_00: Your this is ChatGPT talking to me.
51:59
SPEAKER_00: Your own October 24th interview with Greg is one of the strongest detailed first-person sources I found for the alternate history.
52:08
SPEAKER_00: It contains considerably more detail than most published summaries, including why the aged inventory existed, what Perinard Ricard asked him to investigate, his three proposed solutions, the packaging work, and even the pricing argument.
52:33
SPEAKER_00: If you want, I can next turn this into a.
52:40
SPEAKER_00: Yeah, this was the that would be okay.
52:43
SPEAKER_00: So I believe I did this already.
52:48
SPEAKER_00: Here is one of the coolest pieces of the entire Russell Reserve story: the 45-year connection, Jimmy to Eddie.
52:55
SPEAKER_00: Jimmy Rut 1998, Jimmy Russell reaches 45 years at Wild Turkey.
52:59
SPEAKER_00: Russell's Reserve releases a tr releases the brand as a tribute to his father of 45 years, the 10-year 101 version then officially debuted in 2001.
53:14
SPEAKER_00: 2026, now Eddie Russell reaches 45 years at Wild Turkey after beginning at the distillery in 1981.
53:23
SPEAKER_00: And Wild Turkey has turned the story around.
53:26
SPEAKER_00: The 2026 Russell's Reserve 13 years, a tribute to Eddie Russell's 45 years.
53:31
SPEAKER_00: This isn't just our interpretation.
53:34
SPEAKER_00: The distillery explicitly calls the spring 2026 RR13 a tribute release honoring master distiller Eddie Russell's extraordinary 45 years and whiskey making mastery.
53:46
SPEAKER_00: The bottle even carries a commemorative label, recognizes Eddie's 45th anniversary.
53:51
SPEAKER_00: It's 121.2 proof, non-chilled filtered, and contains barrels at least 13 years.
53:56
SPEAKER_00: And there is an awesome detail right here.
53:59
SPEAKER_00: During filming of the documentary, His Own Way, the story of Eddie Russell, Eddie and his son Bruce tasted an 18-year-old barrel together.
54:08
SPEAKER_00: Bruce says that the barrel was exceptional and it actually ended up in the 2026 Russell's Reserve 13 Brand Blend.
54:18
SPEAKER_00: So all right, so there it is.
54:32
SPEAKER_00: I got that.
54:33
SPEAKER_00: So what I want to do is put this up against first the one fourteen, which I very have very little.
54:42
SPEAKER_00: This is not much left in this baby.
54:52
SPEAKER_00: This is an earlier version.
54:58
SPEAKER_00: All right.
55:52
SPEAKER_00: And that's one thing.
55:53
SPEAKER_00: The first batch was amazing.
55:56
SPEAKER_00: But batches had been oaky.
55:58
SPEAKER_00: But this batch here that we just tasted tonight definitely is.
56:06
SPEAKER_00: Oh, it it's not even a question.
56:09
SPEAKER_00: All right.
56:15
SPEAKER_00: The last but not least, we've had this 15-year courtesy of Walker.
56:22
SPEAKER_00: Pernaud.
56:24
SPEAKER_00: Pernaud.
56:25
SPEAKER_00: I've heard it at both ways, Pernaud and Pernaud.
56:29
SPEAKER_00: Pernaud, Ricard, and Perno.
56:31
SPEAKER_00: I have.
56:36
SPEAKER_00: Although Pernaud is their absinthe, I believe.
56:45
SPEAKER_00: Alright, here we go.
56:47
SPEAKER_00: 15.
56:49
SPEAKER_00: This is the 15-year Russell's Reserve, which when it first came out, I liked it.
56:56
SPEAKER_00: I'm not gonna say I didn't like it, but it was a lot oakier.
57:00
SPEAKER_00: And now it's been in the bottle for a long, long time, Walker.
57:05
SPEAKER_00: It's been a while, as almost as long as I've known you.
57:09
SPEAKER_00: So let's see what this does.
57:14
SPEAKER_00: The nose is good.
57:25
SPEAKER_00: They're both different animals.
57:33
SPEAKER_00: I think the fifteen, they nailed the crap out of it.
57:37
SPEAKER_00: But no, I mean the thirteen.
57:40
SPEAKER_00: But I will say this fifteen is damn good right now.
57:46
SPEAKER_00: It's right at it's at a third of the bottle.
57:50
SPEAKER_00: And this is right now pulling in.
57:54
SPEAKER_00: It's just pulling in a little bit more wood.
58:00
SPEAKER_00: Fifteen down the hatch.
58:14
SPEAKER_00: A sweet oak bomb.
58:18
SPEAKER_00: The fifteen year has that's one thing.
58:22
SPEAKER_00: I've let this sit.
58:23
SPEAKER_00: And as you let it sit, a lot of the a lot of bourbons, the oak will dissipate with the ethanol.
58:34
SPEAKER_00: But this 13-year is the there's a there's a caramel toffee sweetness that's just fantastic.
58:47
SPEAKER_00: No, there was no no in 2024, but I will say, Walker, the 15 was good, but it but compared to the 13, I felt that the 15 delivered a 15-year experience, and the 13-year delivered an exceptional experience, but it wasn't caramelier and whatever.
59:09
SPEAKER_00: But I'm telling you, from a standpoint of complexity and everything, the 15 now in 2026 is I mean, I I like them both.
59:22
SPEAKER_00: Wasn't ripping on it, I'm just saying that the oak on the 15 was more than the 13, and that was I'm glad they didn't come out with Russell 17.
59:34
SPEAKER_00: Although you could probably put a batch back together.
59:37
SPEAKER_00: I wanted to know if everybody had seen my 45th anniversary label redesigned by it's awesome because I told it put uh turkey hunters on the label with turkeys in the in the style of Kentucky Boy, the horse and everything, and it made that label.
59:57
SPEAKER_00: It was pretty damn cool.
59:58
SPEAKER_00: Anyways, all right, so we did a 17.5 and the gold foil 15 in the 13 year Eddie's 45th.
1:00:07
SPEAKER_00: The average results were 15 gold foil, Russell's reserve super tough blind, all ridiculously amazing.
1:00:23
SPEAKER_00: Okay, so that was fifteen Russell's reserve tonight's Russell's Reserve 13, super tough blind, all ridiculously amazing.
1:00:35
SPEAKER_00: That's cool.
1:00:38
SPEAKER_00: All right.
1:00:50
SPEAKER_00: All right, here we go.
1:00:52
SPEAKER_00: Thank you everybody for joining us.
1:00:54
SPEAKER_00: We're gonna put it out there for the people on Facebook to keep going.
1:00:58
SPEAKER_00: We'll we'll keep YouTube going a little bit longer, but it is 9.30, and I have to be out pretty quick.
1:01:05
SPEAKER_00: So I am going to finish this up.
1:01:09
SPEAKER_00: Thank you everybody for joining us tonight.
1:01:11
SPEAKER_00: And on Thursday, Super Nash should be joining us, and we are going to be doing another 13.
1:01:19
SPEAKER_00: We I did the Russell's 13 tonight, but we are going to be doing Baker's 13 year.
1:01:24
SPEAKER_00: And we are going to be comparing that Baker's 13-year-old the regular Baker's 13 year to the Baker's selected single barrel from the festival to see if it's a little bit better.
1:01:39
SPEAKER_00: And then also we're going to put it up against Baker's.
1:01:43
SPEAKER_00: So it's going to be a Baker's podcast on Thursday night.
1:01:48
SPEAKER_00: I look forward to that.
1:01:49
SPEAKER_00: I'm going to try to make that as quick as I can, just so you know it's going to be short.
1:01:53
SPEAKER_00: I'm going to be out of here.
1:01:54
SPEAKER_00: I don't even think I'm going to put it out to the group because that is the Packers Falcons Thursday night football game.
1:02:03
SPEAKER_00: It starts at 8 15, and I want to pretty much be out by nine.
1:02:09
SPEAKER_00: So I want to watch that game.
1:02:11
SPEAKER_00: So it's football season.
1:02:13
SPEAKER_00: You all know me and the Packers.
1:02:16
SPEAKER_00: And remember, we're the Scotchy Bourbon Boys, www.scotchybourbonboys.com for all things Scotchy Bourbon Boys.
1:02:24
SPEAKER_00: I'm Tiny.
1:02:26
SPEAKER_00: We have Super Nash.
1:02:27
SPEAKER_00: We have Whiskey.
1:02:29
SPEAKER_00: We have the Whiskey Doctor who was on tonight.
1:02:33
SPEAKER_00: Thank you for the super chat.
1:02:34
SPEAKER_00: And then we also have CT, myself, Roxy.
1:02:40
SPEAKER_00: We are a group of individuals podcasting and bringing really, really good reviews and information.
1:02:51
SPEAKER_00: So with that said, remember www.scotchybourbonboys.com for all things Scotchy Bourbon Boys, Glenn Cairns and T-shirts, check it out.
1:03:00
SPEAKER_00: Bourbon balls will be up again soon.
1:03:02
SPEAKER_00: And then also we are on Facebook, Instagram, YouTube, and X, along with Apple, iHeart, and Spotify.
1:03:10
SPEAKER_00: Make sure that whether you listen or watch us, that you leave good feedback and also do what Randy did tonight.
1:03:19
SPEAKER_00: Greatly appreciated, Mr.
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SPEAKER_00: Ford, the whiskey doc.
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SPEAKER_00: And then also good bourbon equals good times.
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SPEAKER_00: Remember that.
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SPEAKER_00: Which then, all right, let's try this again.
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SPEAKER_00: Remember, good bourbon and good friends equals good times.
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SPEAKER_00: Drink responsibly.
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SPEAKER_00: Don't drink and drive.
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SPEAKER_00: And make sure that you live your life uncut and unfiltered.
1:03:51
SPEAKER_00: And AI is going to try and take us out in a different way.
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SPEAKER_00: Let's see what happens.
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SPEAKER_00: Click that.
1:04:01
SPEAKER_00: I think I could do it like that.
1:04:04
SPEAKER_00: Here we go.