Talking Bourbon – Going Wild Turkey
Sparkling wine made in Champagne is called Champagne. Whiskey made in Tennessee is Tennessee. Then, there is Bourbon, what is it exactly?
Sales and Marketing Manager for Gruppo Campari, Kodchaphan Kan-In who has Wild Turkey Bourbon in her portfolio, tells us how many people in Southeast Asia are still yet to discover what the Americans discovered way back in 1864.
“‘There are a lot of people who are still confused about Bourbon, Tennessee and Whiskey. Every Bourbon is Whiskey but not every whisky is Bourbon” said Kodchapahan. To clarify that, Bourbon is American whiskey made in one particular state – Kentucky. It must contain 51 percent corn, must be aged in new oak charred barrels, must be distilled to no more than 160 proof (or 60% Alcohol by Volume – ABV), and entered into the barrel at 125 proof (62.5% ABV), must be bottled at no less than 80 proof (40% ABV) and must not contain any added flavoring, colouring or other additives.”
While it hasn’t been exposed widely in Southeast Asia, in The US Bourbon has been a true American spirit that made Kentucky a whiskey making capital of the US.
Kodchaphan explains, “The ‘Wild Turkey Bourbon’ brand has a long history, going way back to 1873. It continued to grow even during the prohibition period. Wild Turkey is consistently ranked among the ‘Top Five Bourbons’ in the US. The brand has recently joined forces with Matthew McConaughey who is now the creative director of the brand – not just a celebrity brand ambassador, as he felt that he wanted to be a part of the story. People appreciate the work, quality, and history of the product and it has garnered a great response in the up-scale market in the US. I think that there is a good chance for Bourbon to grow quite significantly in the Southeast Asian market – especially in Five Star hotels.”
They brand’s official press release reads in part :
“In 1940, Austin, Nichols executive Thomas McCarthy inadvertently established the Wild Turkey Bourbon brand name. An avid sportsman, McCarthy gathered with friends each year for a wild turkey hunt on a South Carolina estate. McCarthy, who was asked to bring the whiskey, pulled a sample of undiluted 101 proof from the warehouse. The following year, his friends insisted he bring more of “that wild turkey bourbon.” McCarthy, a businessman with a background in marketing, realized he had a winning product and soon began to market Wild Turkey Bourbon. Our bourbon has been the same ever since.”
Wild Turkey is easy to drink and perfect for those to enjoy a settled taste with a less spicy node. “Our mixologist has created recipes for the Asian market, since cocktails are huge in Asia. A good introduction for the first-timer might like to try Wild Turkey bourbon with two white sugar cubes, orange peel, burning and stirring with a naked flame and then a splash of soda water.”
As for Kodchaphan’s personal preference?
“Wild Turkey with room temperature water for me.”