The local liquor store got a small supply of Wild Turkey 101 Proof Rye in stock. While I've been somewhat despondently hoping they'd get more Rittenhouse Rye in, I've about given up hope. But I thought, having found Wild Turkey bourbon palatable when Maker's Mark bourbon wasn't an option, I'd try Wild Turkey Rye. It's a little more expensive than Old Overholt, ($23.00 versus $20.00) and in some parts of the country is more widely available, though the amount of Rye distilled by Wild Turkey pales next to the bourbon. Wild Turkey Master distiller Jimmy Russell has said Wild Turkey Rye is produced with a mixture of grains, about 65% rye in it, about 23% corn and 12% barley malt. While Wild Turkey have been making Rye a very long time, they make all they need in one day a year of distilling.

It is darker in the bottle and in the glass than any other American Rye I've tried. The 101 Proof alcohol is very apparent in the aroma, and more in the taste. This is not a rye to be sipped neat; the customary beloved peppery quality of the rye is completely overwhelmed by the alcohol; it is in fact harsh, even unpleasant. It's tolerable on ice, but I'd much rather Old Overholt or Rittenhouse. This is a rye that is best suited to mixed drinks, like Whiskey Sours. I note that my opinion of this rye is in direct opposition to more experienced rye fans, and Rye experts.