TNB’s resident food writer Alan Brouilette sat down with Wild Turkey’s Master Distiller Jimmy Russell and his son, Eddie, at Whisky Advocate‘s Whiskyfest Chicago.  

 You’ve been in the bourbon business a long, long time.  What’s your earliest memory?

 Eddie Russell : Goin’ out there as a little kid.   Jimmy worked seven days a week, and I’d go out there with him during the summer, on the weekends.  The buildings were so big, and fun to play in, and I knew everybody out there…it was just a fun thing for a young kid to do.   Then as a teenager I moved on to other things, but I actually went there for a summer job, and that was thirty-one years ago.