Knob Creek Rye - Bourbon Whisky - 70 cl

Knob Creek

Booker Noe is the grandson of Jim Beam, so whisky runs in his veins. Bookers joined the family business in 1950 and his philosophy was to restore the standards of pre-prohibition bourbon. The whisky is distilled at Jim Beams, and named after the small stream that flows through Abraham Lincolns childhood home in Kentucky. They make exclusive superb small batch whiskies, which is in the Jim Beam series of four small batches.

Knob Creek Rye Bourbon

This Rye Bourbon from Knob Creek was long awaited, when it first was released. It brings a flavor profile that strikes a wonderful balance between the classic, spicy rye whisky and the sweeter, vanilla-fueled high-rye content bourbons. It is a great in-between release and gives you the best of both worlds.

Tasting:

Appearance: Light amber.

Nose: Notes of herbs and rye with nuances of oak, rich caramel, bright ginger.

Palate: Bold rye spiciness with undertones of vanilla, oak, brown sugar and soft butter notes.

Finish: Warm and smooth with spice throughout. Drying oak.

Awards:

Third Place - Best Rye Whiskey – 2015 - International Whisky Competition

Bourbon

What began as a way for poor American farmers to scratch a living from their fields has become one of the world's great drinks. It all started in 1786 where the area was created, originally as a part of Virginia. However, it was not until 1792 that Bourbon County was transferred to the new state Kentucky. Some say it started in Maryland and Pennsylvania, and only moved to Kentucky because of taxes went up. No matter where it started, Kentucky Straight Bourbon remains American whiskey's classic incarnation, shaped by corn, white oak and an inimitable honeyed sweetness.

The early bourbons were rough and ready – distilled, decanted into cask, shipped, sold and consumed with a minimum of demands for anything else. However, two notable men started refining the process. The innovative minister Rev Elijah Craig started using charred barrels and Dr. James Crow, a Scottish immigrant brought sour-mashing to the process. From these 19th-century beginnings have evolved the rules of bourbon production. You must use 51-80% corn supplemented by wheat, rye and/or barley. Distil no higher than 80% abv, put into new charred white-oak casks no higher than 62.5% abv and add nothing else except water.

Notes of: vanilla, toffee, cinnamon, oak, dried fruit.

Hvad der begyndte som en måde at tjene lidt ekstra penge på for landmændene, endte ud med at blive en af verdens bedste drinks. Det hele startede i 1786, hvor området blev optegnet, oprindelig som en del af Virginia. Men det var ikke før 1792 at man flyttede Bourbon County til den nye stat Kentucky. Nogle andre siger det startede i Maryland og Pennsylvania, og kun blev flyttet til Kentucky fordi skatten steg. Men lige meget hvor det startede, forbliver Kentucky Straight Bourbon den Amerikanske whiskys oprindelse, formet af majs, hvid eg og en uforlignelig sødme fra honning.

De tidligere Bourbons var ru og hårde – destilleret, fyldt på fad, sendt afsted, solgt og konsumeret uden mange krav om noget som helst andet. Imidlertid var der to bemærkelsesværdige mænd som begyndte at raffinere processen. Den innovative præst Elijah Craig begyndte at bruge forkullede tønder, og Dr. James Crow, en immigrant fra Scotland begyndte at bruge metoden sour-mashing i produktionen. Siden begyndelse på alt dette i 1900-tallet er der komme regler for Bourbon produktionen. Man skal bruge 51-81% majs, suppleret med hvede, rug og/eller byg. Det må ikke destilleres højere end 80% abv, inden det fyldes på forkullede hvid egsfad, og må nå 62,5% abv. Der udover må intet tilsættes udover vand.

Noter af: vanilje, karamel, kanel, egetræ og tørret frugt.