Straight up: How the Kentucky bourbon industry is going high tech | WHAT REALLY HAPPENED


Straight up: How the Kentucky bourbon industry is going high tech

Afternoon sunlight filters through the dusty windows of a 125-year-old bourbon warehouse as Wild Turkey master distiller Eddie Russell explains the process of making Kentucky's most famous export.

As Russell talks about the nuances of his art, the intoxicating scent of aging bourbon fills the air in the warehouse, which sits serenely on Wild Turkey Hill overlooking the Kentucky River and houses more than 14,000 bourbon barrels.

"You're smelling the angel's share. You're smelling some of that oak, some of the whiskey that's coming out of that oak, some of the water," he said. It's called the angel's share not because it's heavenly, but because it evaporates into the atmosphere before ever touching human lips.

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