Knob Creek Rye boasts a high corn mash bill, bringing with it a flavour profile that strikes a wonderful balance between your classic, spicy rye whiskeys and your sweeter, vanilla-fuelled high-rye-content bourbons. Matured for seven years in deeply charred barrels and bottled at a robust 50% ABV (100 proof), it'll shine in the likes of a Manhattan or an Old Fashioned, or simply sip it neat and appreciate its layers of vanilla, browned butter, and spice.
Rich caramel, bright ginger and lingering menthol hints, with more herbaceous touches developing with the robust rye notes. A good core of oak spice, too.
Traditional rye spiciness, rich and mouth-coating, but not as overpowering as some other rye whiskey. Instead, there's more development of the vanilla, brown sugar and soft butter notes.
Drying oak, white pepper and rye spice last on the finish.
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$37 Canuck looks worthy of a purchase(discounted) Not that we don't have enough Rye based whisky's in Canada to buy at 25% the Canuck buck
As good as you'd expect from Knob Creek. From what I've learned through Beam/Suntory, the mash bill is 55% rye, 35% corn, 10% malt. The final bottling is blended from spirit aged in new charred oak for five to nine years, and is bottled at 50% ABV. Plenty of wood and spice, and some rich toffee notes to round out what's really a full-flavor whiskey. At 100 proof, there's no shortage of fierce alcohol heat, either. It's a brilliant rye, but to my palate, has some distinct influences from its famous Bourbon cousin.
For you guys wondering about the grain percentage. Regular Knob Creek is 73% Corn, 13% Rye, the rest barley. This is extremely rye heavy so my guess is 73% rye, probably even more
This supposedly contains only the legal minimum 51% rye grain, but it tastes more rye-heavy than that, doesn't it?
This what American whiskey used to taste like before prohibition according to the makers Jim Beam. Full flavoured and very complex with the spiciness ruling the middle and finish. Just one question for Master of Malt. What is the exact mash bill for this whiskey? Specifically how much % Rye, please??
