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Wild Turkey rolls out Behind the Barrel programme

Wild Turkey has unveiled educational programme Behind the Barrel, which offers bartenders the opportunity to learn the craft of Bourbon-making with master distillers Jimmy and Eddie Russell.

Jimmy and Eddie Russell will teach bartenders the craft of Bourbon-making

Launched by the father-and-son distilling duo, Behind The Barrel is a five-day programme taking place from 11-15 October in Kentucky, the home of Wild Turkey.

The programme will include a VIP tour and tastings straight from the barrel, Louisville Bourbon bar tour, the Rare Breed blending challenge, skeet shooting, campfire stories with Jimmy Russell, camping under the stars in the distillery grounds, and Louisville sightseeing.

Bartenders from all over the globe will compete for a place on the Behind the Barrel programme, with just five spots open to UK participants.

Bars all over the UK have risen to the challenge, including High Water in London, Last Chance Saloon in Nottingham, Sugar Rays in Manchester, Porter & Rye and Chop House Market Street in Scotland, Hyde & Co in Bristol, and Mojo Group in the north west.

Competitors must complete three steps to enter the draw: showcase a minimum of three Wild Turkey products in their venue, clearly display all Wild Turkey products together at the back bar, and list at least one Wild Turkey product on their cocktail list for three months between June and August.

The winners will be announced on 21 August 2017.

Eddie Russell began working in the distillery in 1981 alongside his father, Bourbon veteran Jimmy Russell. Eddie was promoted to Wild Turkey master distiller in January 2015, a role he shares with his father.

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