Wild Turkey bourbon’s master distiller Eddie Russell was in Hong Kong recently to hold a masterclass on the art of appreciating America’s popular alcoholic tipple.

Eddie – who’s quite a legend in the bourbon industry with 36 years of experience – led whiskey enthusiasts on a trail to understand the nuances of bourbon pairings in the cushy luxury of posh Hong Kong watering holes Lily & Bloom, The Old Man, Stockton and Brickhouse.

We caught up with Eddie to find out what sets apart Wild Turkey from popular brands, Jim Beam and Knob Creek. According to him, “We use the very best grains ensuring there’s no GMO. Wild Turkey is also aged longer than other bourbons, i.e. for 6-12 years compared to around 4 years for other bourbons. This shapes its distinct taste profile, adding more flavour and boldness.”

So how is bourbon different from other whiskeys, say, Scotch? Apart from the difference in geography, bourbon is mainly made from corn, while Scotch is made mostly from malted barley. Scotch, in layman’s terms, has a lot more ‘bite’ than bourbons, making it more of an acquired taste.

Though Scotch single malts rule the whiskey world, Japanese blends and US bourbons have been carving a niche in Hong Kong for a few years now. Bourbon has particularly caught on, thanks to a strong American influence on local consumers.

Eddie points out, “It’s not just Hong Kong that’s warming up to bourbon whiskey. All over the world, bourbon is starting to reveal its face more. It used to be popular mainly in America, but now I see people in Poland, Austria and other places opening up to bourbon. In Asia market, Hong Kong, Manila and Bangkok are among the forerunners.”

Eddie’s own favourite bourbon? The Wild Turkey Russell’s Reserve for its softer, sweeter profile.

Text: Suchetana Mukhopadhyay