Interesting Fact

[Boudie]

It only takes two employees to run the distilling operation at Wild Turkey. The process is so automated that once the grains are off loaded and tested for quality the distillery only requires two employees to get to the storage/barreling phase. All tanks are self cleaning and loading. Every 6 months (end of distillery season as referenced by BIB guidelines) there is a factory shut down for inspection and additional cleaning.

The 2 employees spend 90% of their time watching dials in a control room.

 

[Boudie]

Four Roses uses rickhouses tall enough to store 7 kegs vertically. This allows for a more consistent flavor among all the barrels. The best barrels are selected for their single barrel bottlings. They blend all the barrels together to achieve consistency in their standard bourbon. Other distilleries use much larger (taller) rickhouses and bottle according to where that barrel was stored in the warehouse. The temperature difference vertically and horizontally, away from the walls have dramatic affects on the flavor and ABV of the whiskey. At Wild Turkey they place barrels of select mash bills in specific locations in a warehouse to achieve different brands of whiskey.