For guys who've spent decades carving the bird and toasting with a glass in hand, the holidays hit different. It's that time when the table groans under piles of food, stories get louder, and somehow, half the leftovers end up forgotten in the fridge by New Year's. But this season, Wild Turkey is shaking things up—not just with their bold bourbon, but by turning those extra bites into something that sticks: real help for folks who need it. Teaming up with a scrappy nonprofit called The Farmlink Project and the guy behind those late-night kitchen hacks, Andrew Rea (better known as Babish from "Binging with Babish"), they're making a push to cut down on the waste that piles up every November and December.
Picture this: You've got the game on in the background, kids (or grandkids) running around, and that first sip of Wild Turkey 101 warming things up. That's the spirit Wild Turkey's been chasing since the early 1900s, when it became the go-to pour for Thanksgiving spreads across kitchens from coast to coast. But running a distillery ain't just about the liquid gold in the bottle; it's about the moments it creates. So when the folks at Wild Turkey sat down to plan their yearly "give back" push, they didn't want something small. They wanted impact. Enter The Farmlink Project, a group that's been hustling to connect farmers drowning in extra crops with food banks that are stretched thin. It's straightforward work: spot the surplus that's about to rot in the field, load it up, and get it to tables where it's needed most. No frills, just results.
Wild Turkey didn't stop at talk. They cut a check for $101,000 straight to Farmlink—enough to move mountains of produce this fall. And to get the word out, they roped in Rea, the YouTube whiz who's turned recreating movie meals into a full-time gig. Rea's not just stirring pots on camera; he's hitting the ground in a handful of cities to hand out that would-be-wasted bounty right before the holidays kick off. Think crates of crisp apples and other fresh picks landing at community spots, turning what could've been landfill fodder into family dinners. It's the kind of hands-on move that feels right, especially when you're nursing a drink and thinking about how to pass on that sense of plenty to the next generation.
The numbers tell a tough story here. Come Thanksgiving through the new year, households crank out about 25% more trash than usual, and a big chunk of that's edible stuff gone wrong—mashed potatoes molding, pies half-eaten, you name it. Aidan Reilly, who's in charge of getting the word out for The Farmlink Project, put it plain in a recent update: “An estimated 25% increase in household waste occurs between Thanksgiving and New Year’s Day, with much of this increase attributed to food.” He didn't mince words on what this partnership means, either. “We’re grateful not only for Wild Turkey’s generous donation, but also for the partnership with Andrew, whose positive influence extends far beyond the culinary world. Together, we’re turning surplus food into opportunity, working to make a lasting impact in communities nationwide and inspiring others to give back this season.”
Farmlink's playbook is all about closing those gaps in the system. They roll up their sleeves with farmers who can't sell every last bushel—maybe the apples are a touch too bumpy or the timing's off— and pair them with local food banks hungry for fresh goods. It's not charity for charity's sake; it's smart logistics that keeps money in farmers' pockets, cuts down on the 40 billion pounds of food Americans toss yearly, and puts real nutrition in front of people scraping by. Right now, in the thick of October and November, apples are everywhere you look. Orchards are bursting, and Farmlink's laser-focused on scooping up as many as they can. Those "ugly" ones—the knobby, scarred beauties that supermarkets snub—get a second shot at the spotlight. It's a reminder that perfection's overrated; flavor's what counts, whether it's in a pie crust or a cocktail rim.
Speaking of which, Wild Turkey and Rea cooked up something special to tie it all together: the Wild Apple Pie cocktail. It's a no-fuss sipper that nods to those rescued apples while packing the punch of their flagship 101 bourbon. Imagine the warm spice of cinnamon mingling with the deep caramel notes of the whiskey, all balanced by a syrup made from those imperfect fruits. Rea, who's no stranger to tweaking classics for the better, explained it best: “This seasonal twist on a classic cocktail highlights an ingredient currently in abundance among farmers, so we created a flavorful nod to autumn, to kick off the season of giving back.” And on the Friendsgiving angle—the pre-holiday bash that's become a staple for crews who can't wait for the full family blowout—he added, “Friendsgiving is all about coming together and sharing great food, but as it kicks off the giving season, it’s also an opportunity to make a difference.”
Want to mix one up? It's dead simple, and it'll elevate your next gathering from good to memorable. Start with the ugly apple syrup: Grab a cup of brown sugar, chop up about a pound and a half of those rough-around-the-edges apples (keep the skins, ditch the cores), toss in a teaspoon of powdered cinnamon, maybe a dash of Chinese five-spice if you're feeling adventurous, and a quarter teaspoon of salt. Simmer it all over medium heat, stirring now and then so it doesn't scorch. Once the apples mash easy with a fork, strain through a fine sieve and bottle it tight. It'll keep for weeks, ready to sweeten your pour.
For the drink itself: Two parts Wild Turkey 101, half a part of that syrup, and two dashes of aromatic bitters. Stir it up, strain over fresh ice in a rocks glass, and crown it with a dehydrated apple slice and a lemon twist. Those slices? Slice the apples thin—top to bottom, mandoline if you've got one—and lay 'em out on a parchment-lined sheet. Bake low and slow at 200 degrees Fahrenheit for four hours till they're crisp as chips. It's the kind of garnish that sparks conversation: "What's that from?" And boom, you've got an in to talk about not letting good stuff go to waste.
But the real hook? Wild Turkey's rolling out a nationwide Friendsgiving Sweepstakes to get everyone in on the action. If you're 21 and up, you could score one of four spots for your buddy group—a private feast in New York City, hosted by Rea himself. Picture this: A spread of seasonal eats, each paired with Wild Turkey cocktails mixed just right, all while you're swapping stories in a spot that feels like an extension of your own den. It's not some stuffy event; it's the ultimate night out with the guys, bourbon flowing and good vibes multiplying. Allison Varone, who handles marketing for Campari's American arm (Wild Turkey's parent crew), nailed why it matters: “At Wild Turkey, we believe in shared moments and giving back. This Friendsgiving, we’re proud to partner with The Farmlink Project and Babish to create a campaign that goes beyond the table, inviting people to savor bold flavors while making a real, immediate impact in their communities.”
To throw your hat in, head over to iheartradio.com/wildturkey. It's quick, and who knows? That entry could turn your average hang into something legendary.
At the heart of it all is Wild Turkey's Kentucky roots, where the distillery hugs a limestone ledge along the Kentucky River. That rock shelf filters the water to a purity that's key for crafting bourbon with soul—clean, consistent, and full of character. It's been the Russell family's domain for generations: Jimmy and Eddie, the father-son master distillers with a combined century-plus under their belts, now passing the torch to Bruce, the associate master blender keeping the tradition sharp. They've got that old-school grit, the kind that shows up in every barrel, reminding you that great things come from sticking to what works while eyeing the horizon.
This isn't Wild Turkey's first rodeo with fresh ideas, either. Just lately, they've launched a global brand push that's all about that unfiltered energy—the raw thrill of a first pour, the camaraderie it sparks. But folding in Farmlink and Rea? That's next-level. It's bourbon with a backbone, holidays with purpose. For men who've built lives around providing, protecting, and pouring one out for the crew, it's a call to tweak the script a bit. Next time you're surveying the post-feast wreckage, think about the surplus and the stories behind it. Mix that apple pie drink, raise a glass to the farmers and families it helps, and enter the sweepstakes while you're at it. Because the best traditions evolve—they get bolder, they give more, and they taste even better the second time around.
