Russell's Reserve Beast Masters Private Barrel “The Hot Pickle” Bourbon Whiskey

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Size750mL Proof110 (55% ABV) *Please note that the ABV of this bottle may vary
This exclusive Beast Masters Club pick is a private barrel, chosen from the sixth floor of second generation Wild Turkey Master Distiller Eddie Russell’s oldest rickhouse; Warehouse G.
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Availability & Returns

Note:  Once an order has been safely & successfully delivered, we do not accept returns due to change of heart or taste. Due to state regulations, we cannot accept the return of alcohol purchased by a customer in error.

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About Russell's Reserve Beast Masters Private Barrel “The Hot Pickle” Bourbon Whiskey

This Beast Masters Club pick is a private barrel of Russell's Reserve, chosen from second generation Wild Turkey Master Distiller Eddie Russell’s oldest rickhouse. Built in 1890, Warehouse G’s most optimal maturation conditions tend to be in the winter time, and this barrel was distilled on New Year’s Eve, 2007.

The special barrel was also aged at quite an elevation, being matured on the sixth out of seven floors in the warehouse stack. Featuring impressive notes of wood, spice, and vanilla, Russell's Reserve showcases boldness rather than sweetness. This private selection is “A true beast of a bourbon…” the well-known Beastly connoisseur crew affectionately naming the barrel the “Hot Pickle.”

“Don’t worry, “Hot Pickle” doesn’t refer to the taste, it was our favorite late night snack after a long day of barrel-picking. “Hot pickle!” became the rallying cry of our small but determined bourbon task force as we drank our way across the Bluegrass State. We decided that from all the whiskey we tasted, this barrel would have the honor of being dubbed, The Hot Pickle!” (Beast Masters) Bottled at 110 Proof, this private single barrel exclusive is a release you won't want to miss.

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About Russell's Reserve

Following the end of the American Civil War, the Ripy Brothers returned to their native state of Kentucky and, together, opened a distillery on the slopes of a hill in Lawrenceburg. The distillery operated continuously for nearly fifty years until the 18th Amendment, which prohibited the sale of alcohol in the United States, was ratified. Following the end of Prohibition, the Ripy Brothers Distillery was reopened, and a distillery executive named Thomas McCarthy took samples of maturing whiskey from the distillery on a turkey-hunting trip with a group of friends. The following year, his friends asked him to bring "some of that wild turkey whiskey" on their next hunting trip, and the distillery was renamed Wild Turkey. Since 1954, Wild Turkey Distillery has been operating under the tutelage of Master Distiller Jimmy Russell. "I've never been drunk," says Russell, who is a genuine bourbon aristocrat and a living legend in the business, "but I love my work. People tell me, "I hate to get up and go to work," he says. "I go seven days a week. You know, on Saturdays and Sundays, I may go out there and sit around for an hour or so."

About Bourbon

There are not many things more American than bourbon, and although most of it is produced in Kentucky, it can be produced all over the USA.
It must be made with at least 51% corn and bottled at 40% ABV or higher. So why not give this American classic a try?

Check out our impressive selection of bourbons, find your new favorite in Top 10 bourbons, or explore our treasury of rare & hard to find bourbons.

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The nose is full of char, oak, big vanilla, and spice with little hints of fruits, nuts, and chocolate. The first sip gives way to a super oily palate, and a long warm finish full of pipe tobacco, barbecue sauce and wood.
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