Editor’s Note: This whiskey was provided to us as a free sample to review by the party behind it. The Whiskey Wash, while appreciative of this, did keep full independent editorial control over this article.
Purists agree a Manhattan is not made with bourbon; it’s made with rye. I ignored this for a while, but am starting to come around. Rye’s spiciness gets tempered by vermouth and bitters; it provides a more savory than sweet experience.
I get it, now.
And for the newly converted, you need a workhorse rye that’ll get the job done. That’s where Knob Creek Rye comes in.
Knob Creek is part of the Jim Beam family—the high-end, or boutique line. According to their website, Knob Creek is “still made in small batches, patiently aged in the deepest charred barrels.” It was also voted “Best Rye” and won double Gold at the 2012 San Francisco World Spirits Competition. It’s also supposed to have that “unique spicy, smooth flavor that changes your cocktails forever.”
I wasn’t sure my buzz would last that long, but was willing to give it a go.
Tasting Notes: Knob Creek Straight Rye Whiskey
In the Glass: The color is a rich, warm oak, the shade of shiny new hardwood floors.
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The Nose: The nose is strong—so much so, that when the bottle was opened it immediately wafted up at me; I didn’t need to pour a drop. When I did, it’s fragrant – almost floral – with an overlay of apples, both cider and pie.
The Palate: On the palate, it’s very spicy with black pepper. I feel it on the tip of my tongue, and it takes a while to dissipate. It has a sharp mouthfeel but is still smooth. The flavor lingers –and it’s a nice one. It’s 100 proof–and you can tell–but you still taste flavor more than alcohol.
The Knob Creek Rye isn’t sharp or acidic, which I like. It’s kind of mellow, for a rye. It would work in a drink or on the rocks…made even more so if you let the rocks erode a little bit.
I give it a score of 82 points.
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