Knob Creek 25th Anniversary
Bourbon /61.05% ABV / Kentucky, United States
- Kentucky, United States
Tasting Notes: Nose: Cinnamon sticks, seasoned oak, and tobacco are countered by the scent of sweet caramel. It’s in your face and potent, but not overly hot. Very nice overall. Palate: A dollop of spice lands on entry, and it feels satisfyingly heavy on the tongue. A burn is present but not overpowering, allowing you to roll the bourbon around in your mouth long enough to experience the flavors. It’s bold and delicious, with charred oak, allspice, and tobacco against a blanket of sweet vanilla. Finish: The finish kicks off with a blast of cinnamon spice, which mellows slowly allowing burnt tobacco, seasoned oak, caramel, and a touch of leather to crescendo. It turns dry, with oak and cinnamon spice dominating the finish. The finish is exceptional, lingering long after the sip and leaving you craving more.View all products by Knob CreekCalifornia Residents: Click here for Proposition 65 WARNING
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Because of the liquor’s aging process variation, bourbon’s colors range from light amber to dark caramel and each bottle must contain at least 40% ABV. Bourbon can only be called bourbon if it’s aged in an oak barrel; barrels must be new and are pre-charred to help the liquid extract as much flavor as possible from the wood.
While both whiskey and bourbon are made from the same base ingredients (a predominantly corn mash, yeast and water), a spirit can only be called bourbon if it’s crafted in the United States, surpasses a minimum 40% ABV and is aged in new, charred, white oak barrels. Bourbons are generally on the younger side of the whiskey family (compared to older whiskies like scotch) and thus deliver a sweeter profile.
Raise a glass to science: While rye, barley and wheat all contain the gluten protein, the actual gluten is removed during the bourbon’s distillation process, in which the gluten molecules are separated from the actual distillate used to make the final product.