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WONDER WHAT IF


What if Kentucky took a roadtrip to Texas and introduced its very own small batch bourbon to some Texas mesquite. What if those two became best friends in a bottle – an 8-year-old, small batch Kentucky Straight Bourbon, refined with American Oak and mesquite charcoals. You might think that’s a long way from home for a Kentucky straight bourbon, and you’d be right. But turning a ‘what if’ into a ‘that’s it’ can be pretty tasty.

LET IMAGINATION BE YOUR COMPASS.

Watch the origin video and experience the collaboration between Master Distiller, Eddie Russell and Matthew McConaughey. Together they created Matthew’s favorite Kentucky Straight Bourbon. Here’s to that.

WILD TURKEY LONGBRANCH

KENTUCKY & TEXAS, BEST FRIENDS IN A BOTTLE


IF OAK AND MESQUITE WERE THROWING A PARTY AT THE LAKEHOUSE, I’D GO.” - Matthew McConaughey.

Wild Turkey Longbranch is the latest collaboration to come from the multi-year partnership with the Academy Award® winning actor, McConaughey, who has served as the brand’s creative director since 2016, has worked behind the camera and in front of it in television commercials to reintroduce the world to Wild Turkey, and this new bourbon is a natural evolution of the partnership. The name is inspired by the friends that form the longest branches of our family trees.

WILD TURKEY LONGBRANCH

KENTUCKY JUICE. TEXAS MESQUITE.


Bourbon vs Whiskey? No, no, bourbon is whiskey and the expertise of Master Distiller Eddie Russell paired with the creativity and Texas routes of Matthew McConaughey, combine to make a good one. Longbranch, a small-batch Kentucky Straight Bourbon crafted to be sipped around the fire with friends who like good whiskey.

Taste: A sweet bouquet upfront with subtle notes of nutmeg and toffee. Spice and a hint of oak provide a sturdy middle, before giving way to a smooth Kentucky Straight Bourbon finish.

Aroma: Caramel, vanilla, toffee with hints of oak.

Finish: A smooth finish with a pop of heat. Caramel trails off into a subtle smoky goodbye.

WHAT IF YOU COULD MAKE A DELICIOUS COCKTAILS WITH LONGBRANCH? WELL, YOU CAN.

2 SIMPLE WAYS TO ENJOY LONGBRANCH

BRANCH WATER

INGREDIENTS

  • 2 parts Longbranch
  • Juice of half a lime
  • Top with soda water (sparkling mineral water where available)

DIRECTIONS

  • Squeeze half lime into glass filled with ice.
  • Drop lime wedge in the glass.
  • Add Longbranch and top with soda water.

GLASS: Highball.

LEVEL: Simple.

GOLD RUSH

INGREDIENTS

  • 2 parts Longbranch
  • .75 Part Lemon Juice
  • .75 Part Honey Syrup

DIRECTIONS

  • Add ingredients to a shaker.
  • Shake with plenty of

    ice and double strain into a rocks glass over new, cubed ice.

  • Garnish with a lemon peel.

GLASS: Rocks.

GARNISH: Lemon peel.

LEVEL: Simple.

LEARN HOW TO APPLY A BBQ MEAT RUB

Dry rubs are a great way to spice up your next round of grilled meats. They have much less flavor than marinades, leaving the meat wet and chewy instead; however they can still provide some pretty amazing taste with just its spices alone! 

If you want to know the secret of how meat rubs can make your meat taste like a million bucks, then follow these simple steps below. The magic happens before putting anything on your grill!

THERE ARE TWO WASY TO USE DRY RUBS:

  1. Us them as their name indicates. Dry! Simply rub and press the spices (Tasteology Smoky BBQ Meat Rub) onto your meat. This will give you a nice “crust” on your meat. And if you add a little unrefined sugar to that, that crust will caramelize a bit as well. 
  2. Add a dab of oil. Mix a small amount of oil (Tasteology Chilli Olive Oil) with the rub to form a paste that you can easily spread over your meat. The result won’t give you a crusty topping, but it will give you plenty of flavor.

HOW MUCH TO USE:

  • 1 tbsp. rub for every 500g of meat.
  • 1 to 1 ratio between rubs and liquid are a good place to start when using wet rubs. You can adjust from there.

HOW TO APPLY DRY RUBS:

  1. Pat your meat dry with a paper towel. You want to make sure as much moisture is removed as possible from the surface of the meat.
  2. Sprinkle the dry rub onto the meat.
  3. Using your hands, rub the spices onto the meat. Rub over the surface like you are trying to rub cream into your own skin. If you want a thicker coat, you can also press the spices onto the meat. This will give you a crisper texture in the finished meat.

WET OR DRY?

  • Dry – Great for meats that will cook for shorter amounts of time at higher temperatures, or don’t need to tenderize a lot during cooking. These can sit on the meat for 30 minutes or less to impart flavor.
  • Wet – Great for longer cooking at lower temperatures. Wet rubs can be used more like a marinade and sit on the meat for longer periods.