| Wild Turkey 'Kentucky Spirit' Single Barrel Bourbon(101 PF) 750ml|
Kentucky Spirit is a 101¦ single-barrel bourbon; every drop of its unadulterated taste and smoothness is drawn only from a single barrel. Each barrel is hand-selected at the peak of maturity before the bourbon is poured out and bottled. A stickler for quality, Jimmy Russell personally selects each of the barrels used in Kentucky Spirit. His challenge is to find single barrels that capture the essence of Wild Turkey, while at the same time, having a similarity that gives each taste of Kentucky Spirit consistency from bottle to bottle.
101-proof. Single barrel. Hand-selected to be fuller-bodied, it tends to have a rich vanillia flavor with a hint of sweetness. Taste: complex layering of almonds, honey, blackberries and leather. Finish: long, dark and lingering.
Available in limited quantities, each and every bottle is handsomely packaged with a hand-signed label bearing the barrel number, date and warehouse number.
Wild Turkey Kentucky Spirit is the recipient of one Gold Medal from the 2000 International Wine & Spirit Competition.
Bourbon is an American form of whiskey named for Bourbon County, Kentucky. By United States law, it consists of at least 51% corn — typically about 70% — with the remainder being wheat and/or rye, and malted barley. It is distilled to no more than 160 (U.S.) proof, and aged in new charred oak barrels for at least two years. The two years maturation process is not a legal requirement for a whiskey to be called "bourbon," but it is a legal requirement for "straight bourbon." However, in practice, most bourbon whiskeys are aged for at least four years.
Bourbon must be put into the barrels at no more than 125 U.S. proof. After aging it is diluted with water and bottled. Bottling proof for whiskey must be at least 80 proof (40% abv) and most whiskey is sold at 80 proof. Other common proofs are 86, 90, 94, 100 and 107, and whiskeys of up to 142 proof have been sold. Some higher proof bottlings are "barrel proof."
Bourbon can legally be made anywhere in the United States where it is legal to distill spirits. Legitimate production is not restricted to Kentucky, although currently all but a few brands are made there, and the drink is associated strongly with that commonwealth. Illinois once produced nearly as much bourbon whiskey as Kentucky, and bourbon continues to be made in Virginia. In the past bourbon has been made in Pennsylvania, Indiana, Ohio, Tennessee, Missouri and Kansas.
Bourbon Chicken Wings
24 chicken wings
3 tablespoons bourbon
3 tablespoons olive oil
1 tablespoon finely grated lemon peel
Juice of 1 lemon (about 2 to 3 tablespoons)
1 cup fine, dry, unseasoned bread crumbs
1 tablespoon sweet Hungarian paprika
salt and freshly ground black pepper to taste
Cut chicken wings at joints; discard tips or reserve for broth or stock. Combine the wing joints, bourbon, olive oil, lemon rind, and lemon juice in a bowl. Toss to coat the wings and marinate refrigerated for 4 hours or overnight.
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