In the heart of Kentucky's bourbon country, where the air hangs heavy with the scent of charred oak and fermented mash, Wild Turkey Distillery has always been about pushing boundaries. But this fall, they've crossed a new line—one that bourbon drinkers have been chasing for generations. The 2025 Russell’s Reserve Single Rickhouse Camp Nelson E clocks in at a barrel-shattering 128 proof, marking the strongest release the distillery has ever put its name on. It's not just a bottle; it's a testament to how a single building, a few stories up, can turn good whiskey into something legendary.
For guys who appreciate the slow burn of a well-aged spirit—maybe after a long day grilling steaks or unwinding with a cigar—this release hits different. It's the kind of bourbon that demands respect, sipped neat to feel every layer unfold, or cut with a splash of water to reveal its secrets. Eddie Russell, the third-generation master distiller at Wild Turkey, didn't stumble into this by accident. He handpicked these barrels like a craftsman selecting the finest tools, all to capture the wild soul of Kentucky's riverside aging warehouses.
The story starts back in 1946, when Rickhouse E went up on the Camp Nelson campus, right along the banks of the Kentucky River. This isn't some modern steel-and-glass setup; it's a seven-story giant with a dirt floor, built tough to handle the whims of the weather. Picture it: steady breezes rolling off the water, thick shade from the overhanging trees keeping the sun at bay, and temperatures that stay cooler than the hotter spots deeper inland. That combination does something special to the barrels stacked inside. It slows everything down, letting flavors build gradually instead of rushing headlong like they might in a sun-baked rickhouse.
Camp Nelson itself has deep roots. It kicked off as the home of the E.J. Curley Distillery before Wild Turkey took over the reins. Today, it's one of three key aging spots for the brand, alongside the Tyrone and McBrayer campuses—each about 45 minutes from the main distillery in Lawrenceburg. But Rickhouse E stands out. Its position by the river means it's exposed to unique wind patterns and cooler swings, which protect the whiskey from the brutal summer heat. That dirt floor? It helps regulate humidity in ways concrete never could, creating an environment that's almost alive, breathing with the seasons.
Eddie Russell knows these places inside out. As the son and grandson of distillers, he's spent decades wandering the catwalks between barrels, nose to the bung hole, chasing that perfect balance. For this 2025 edition—the fourth in the Russell’s Reserve Single Rickhouse Series—he zeroed in on the fifth floor of Rickhouse E. Why the fifth? It's high enough to catch those gentle river drafts but not so exposed that the heat spikes. Barrels up there mature slower, more deliberately, picking up nuances that floors closer to the ground might miss. Russell blended a select group from that level, all aged at least 10 years, to craft something that honors the site's quirks while staying true to the bold Wild Turkey profile.
“Camp Nelson E is one of the most interesting aging environments we have, completely different from where we’ve pulled from in the past,” says Russell. “The barrels from the fifth floor have this beautiful balance of dark fruit, baking spice, and rich oak that felt true to Russell’s Reserve, but also completely its own. That’s exactly what this series is about — celebrating the uniqueness of each rickhouse and how it helps shape the whiskey we love.”
What makes this drop even more of a milestone? That 128 proof. In bourbon terms, proof is king—it's the raw measure of alcohol by volume, straight from the barrel without dilution. Most releases hover around 90 to 120, but this one blasts past them all. It tops even the spring 2025 Russell’s Reserve 13-Year-Old, which came in at 123.8 proof. And get this: despite the cooler aging spot, it still hit those stratospheric levels. Conventional wisdom says hotter rickhouses crank up the proof through faster evaporation, but Rickhouse E proves Mother Nature has her own tricks. The result is a non-chill-filtered, cask-strength beast that's bottled just as it came off the racks—no tweaks, no shortcuts.
Like every drop of Wild Turkey bourbon, this one's made from a classic mash bill: 75 percent corn for that sweet backbone, 13 percent rye to add a spicy kick, and 12 percent malted barley to smooth it all out. Distilled in the traditional pot stills at the Lawrenceburg plant, it then heads to Camp Nelson for the long haul. The Single Rickhouse Series kicked off in 2022 with the Camp Nelson C release, followed by F in 2023 and B in 2024. Each one spotlights a different building on the campus, downplaying exact ages to let the location steal the show. But don't let that fool you—these are no young guns. Minimum 10 years in the oak means depth you can taste, the kind that rewards patience.
Pour yourself a dram, and the nose hits first: waves of vanilla and caramel, laced with maple syrup's sticky warmth. Then come the fruits—ripe figs and cola notes that evoke lazy afternoons, plus a twist of dried orange peel for brightness. It's inviting, pulling you in like an old friend with a story to tell. On the palate, it's a full-throttle ride. Dried fruits burst upfront, mingling with a cool mint edge that cuts through the heat. Graham cracker sweetness rounds into nutmeg's cozy spice, building a mouthfeel that's rich without overwhelming. And the finish? It lingers like a good conversation—sweet oak hugging the sides, molasses adding depth, and a crack of black pepper to snap you back for another sip.
At $300 a bottle, it's not an everyday pour, but for collectors or anyone building a bar worthy of the name, it's a steal. Starting in October 2025, it'll roll out in limited quantities across the U.S., with bottles also available at the Wild Turkey Distillery Visitor Center. Don't expect shelves stocked like the 13- or 15-Year-Old Russell’s Reserves; this series runs smaller, more exclusive, aimed at those who get the thrill of the hunt. If you're planning a road trip through Kentucky, swing by Lawrenceburg—the distillery's tours give a front-row seat to how these legends are born.
This release isn't just about numbers on a label. It's a nod to the men who built Wild Turkey from the ground up—Eddie Russell's dad Jimmy, his granddad, all the way back to the founders who bet everything on rye-heavy mash in the 1940s. In an industry full of flash and marketing, the Single Rickhouse Series strips it back to basics: wood, time, and place. It reminds you why bourbon endures—it's the spirit of hard work, handed down through generations, bottled for those quiet evenings when you want something real.
Think about pairing it right. A high-proof like this stands tall with a charred ribeye, the bourbon's oak echoing the grill's smoke. Or try it alongside a robust cigar—the pepper and spice will dance without overpowering. Water it down a touch if the burn's too fierce at first; it'll open up those fruit layers even more. Either way, it's built for savoring, not slamming.
As Wild Turkey keeps innovating, releases like the Camp Nelson E keep the fire alive. It's proof—pun intended—that even in cooler corners of Kentucky, big things happen when you let the whiskey take its time. For bourbon faithful, this one's a keeper, a story in every glass about rivers, rickhouses, and the relentless pursuit of flavor. Raise one when you get your hands on it; you've earned it.
