Grain Bar at the Four Seasons Hotel hosted an evening with Wild Turkey Master Distillers, Jimmy and Eddie Russell. The event showcased Russell’s Reserve 10 Year old and Russell’s Reserve Small Batch Bourbon.
Photography © by Kevin Burke for Gourmantic – Copyright: All rights reserved.
Two cocktails were served on arrival. Kentucky Iced Tea was made with Russell’s Reserve Single Barrel bourbon, peppermint tea, maple syrup, lemon, sugar and mint while Russell’s Old Fashioned was made with Russell’s Reserve, cynar, Angostura Bitters, maple syrup and orange zest.
Australia is Russell’s Reserve largest market outside the USA and there was ample opportunities to sip on the spirit. During the evening, Jimmy and Eddie walked around the venue greeting guests and casually striking conversations before taking briefly to the microphone then graciously signing bottles of Russell’s Reserve 10 yo bourbon for all guests.
The evening concluded with a toast of the rare Wild Turkey 17 Year Old Master’s Keep bourbon.
[…] a go-to whisky bar. The venue has hosted four international master distillers in less than a year: Jimmy and Eddie Russell from Wild Turkey, John Campbell from Laphroaig, Chris Morris from Woodford Reserve and now Mike […]