Eddie Russell built the blend in two ranges: barrels between nine and ten years old, the maturity window his father historically prefers, and fourteen-year barrels from his own reserve. Once married, the whiskey went back into new oak prepared with a toast before its char, then rested through a second maturation in the Tyrone G timber rickhouse. Because that finishing wood was new charred oak, the whiskey keeps its Kentucky straight bourbon designation, something a used-cask finish would forfeit. Bottling came at 101 proof, from Wild Turkey's standard bourbon mash of 75% corn, 13% rye and 12% malted barley.