30 Days of Wild Turkey: Day 22 (Russell’s Reserve Single Barrel – Bourbon Balls Pick)

Chapter 5, Part 6.

Over the month of November 2017, Flight Club will be bringing you  “30 Turkeys in 30 days.”  Each day, we will post a review of a different Wild Turkey product.  Throughout that journey, we will provide you with background information on the company, the products and the people behind the products, all of which we hope create a better understanding of what Wild Turkey brings to the world of bourbon.  A table of contents for each of these posts can be found here.

On November 17th, we provided you background on the Russell’s Reserve brand.  Since then, we have reviewed several different bottles, but today we review a Russell’s Reserve Single Barrel store pick called “Bourbon Balls” purchased out of Oklahoma City.

Russell’s Reserve Single Barrel – Bourbon Balls Pick  (Barrel #38, Rickhouse G, Floor 4) (110 proof) (Sampled by Scott Hill, Chris Crow and Jay Cary)

Nose: Very soft notes with stronger heat; flat cherry cola; fresh cut pine; saw dust: dried dark fruit/fruit leather; herbal/rye spice; clove; baking spice. The longer this opens up the older it feels.  It isn’t bad, its just that you have to search so hard to find anything.   (2/5)

Palate: Salted caramel; dark fruit leather; rye spice; oak. Although there is no complexity, it is really good.  (3.5/5)

Finish: Medium; salted peanut; baking morsel. Again, no complexity but delightful.  (3.5/5)

Overall: We rarely comment on color, but this one is worthy of mention. It is much darker than any of the others we have sampled.  Does it mean this one is older?  Has the age contributed to the loss of complexity?  While not complex, this Bourbon Balls pick of Russell’s Reserve Single Barrel is just darn good.  (3.5/5)

Value:  Another good value pick-up at around $40.  (4/5)

“While not complex, this Bourbon Balls pick of Russell’s Reserve Single Barrel is just darn good.”

 

Scott Hill

Scott is a co-founder of Flight Club and a frequent writer and reviewer on the Club’s blog.

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