Legendary Kentuckian father and son Jimmy and Eddie Russell have, between them, spent nearly 100 years doing the same thing – distilling bourbon.
Jimmy, now aged in his mid-80s and known fondly as the 'Buddha of Bourbon', has worked at the Wild Turkey Distillery in Kentucky for 64 years, most as master distiller.
He and Eddie are these days co-master distillers responsible for crafting enough bourbon to fill nearly 600 barrels a day.
Eddie, who compared to his Dad has been with Wild Turkey for a mere 37 years, will be in Auckland this week to attend a media night, a private function being held as part of a week-long series of Wild Turkey Heritage Sessions that will bring a touch of Kentucky to the streets of Auckland.
To take place at the base of the Sky Tower from Friday August 17 through to Saturday August 25*, the heritage sessions sound like the perfect way to spend a winter's evening for those who enjoy soulful live music, southern food and full-bodied bourbon.
Eddie joined Wild Turkey in 1981, following in the footsteps of his father who first walked through the front door of what was then known as Ripy Brothers distillery (the Wild Turkey name would come later) in 1954. Jimmy is the world's longest-serving master distiller and with Eddie makes up the only active father-son master distiller team on the planet.
After starting on the lowest rung of the ladder - he began at Wild Turkey by mowing the lawns - Eddie knows a thing or two about the heritage and craft that go in to distilling fine American whiskey.
He will use his time in New Zealand to host a number of invite-only masterclasses to be held within the heritage sessions space/Popup. He will share tastings of Wild Turkey, anecdotes of his family and Kentucky – along with his passion for the craft of bourbon.
The heritage sessions are a must for any fan of bourbon where guests can enjoy learning about and tasting this iconic American spirit. Delicious Wild Turkey cocktails will also be served within a pop-up bar featuring BBQ meats, bluegrass music and the unmissable Panhead pickleback, a surprisingly tasty combination of bourbon, beer and pickle juice - all perfectly crafted to create an authentic American whiskey experience.
Showcasing the beauty of bourbon-based cocktails, crafted drinks available include the unbeatable combo of Fresh Apple & Rye, a take on the classic 'Seelbach' and Remember the Maine, which is aged in oak barrels and infused with flavours unique to both New Zealand and Kentucky.
Entry to the Wild Turkey Heritage Sessions is free. For more on opening times, artist performances and the essence of Kentucky, visit www.facebook.com/WildTukeyNZ.
*Closed Monday, August 20, 2018.
Cocktails to be featured at the sessions include:
Remember the Maine: Barrel-aged cocktail infused with flavours unique to New Zealand, the other Kentucky, to create a symbolic connection between the two.
Louis Seelbach 1925: With savoury and biscuit-like qualities it honours one of the great and long lost bourbon cocktails as well as one of the icons of Kentucky.
Boilermaker & Pickleback: The idea is to present a drink-style serve representative of the mill and (sour) mash period of the bourbon-making which brings together bourbon, beer and pickle juice.
Apple & Rye: A delicious rye whiskey-based drink with freshly juiced apples and a gentle touch of caramel to sweeten.