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Knob Creek Smoked Maple Bourbon Whiskey*Packaging may vary

Knob Creek Smoked Maple Bourbon Whiskey

Bourbon /45% ABV / Kentucky, United States

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Product details

Category
Bourbon
Region
Kentucky, United States
ABV
45%

Product description

Sixth-generation distiller Booker Noe's quest for big flavor makes his bourbon even better with this smoked maple whiskey. Alive with smoked hickory and maple wood aroma and a hint of earthy grain, this blend has full-bodied, inviting maple notes that lift to smoke, complemented with rich vanilla and caramel flavors, finishing smoky, smooth, and slightly sweet. Enjoy Knob Creek® Smoked Maple neat, on the rocks, or in your favorite cocktail

View all products by Knob CreekCalifornia Residents: Click here for Proposition 65 WARNING

Community reviews

4.719 Reviews
5(103)4(8)3(7)2(2)1(2)
  • SKP

    Perfect Mother’s Day gift from my Girls!! Excellent to sip and enjoy family.

  • Mark S.
    Verified Buyer
    Verified Buyer

    This is not a regular bourbon. I mean, it says as much right on the bottle. If you're looking for a regular bourbon, I dunno... get a blantons or something... But if you're looking for a sweet treat with the alco-content of a bourbon, this does not disappoint. It's like pancakes on a Saturday morning.

  • Viveca
    Verified Buyer
    Verified Buyer

    Yes it’s sweet but man it’s suweeet! This is delicious. I like maple and I like it Smokey! If you find it too sweet you can add a little (very little) to your favorite whiskey or bourbon and still get the wonderful flavors this offers.

  • Quil
    Verified Buyer
    Verified Buyer

    It’s not a bad whiskey. It has good flavor and well rounded. I personally think it was too sweet. Sweet is fine, but I definitely think it’s better as a mixer than drinking neat. All around, it’s not bad, but I doubt a lot of Bourbon drinkers will enjoy it.

  • Carla
    Verified Buyer
    Verified Buyer

    Sweeter than I wanted for the recipe I was trying. So I’d categorize it as a good sipping whiskey (with ice).

  • Jason
    Verified Buyer
    Verified Buyer

    So very yummy

  • Timothy F.
    Verified Buyer
    Verified Buyer

    too sweet

  • Laura R.
    Verified Buyer
    Verified Buyer

    This is so delicious.

  • Michelle R.
    Verified Buyer
    Verified Buyer

    Nice and smooth taste, love the maple flavor. Will buy again.

  • Josiah
    Verified Buyer
    Verified Buyer

    Way too sweet

FAQs

Bourbon is a corn-based, aged spirit that, while legally can be produced anywhere in the U.S., is Kentucky’s signature liquor; in fact, Kentucky distilleries make 95% of the world’s bourbon and the Bluegrass State hosts over a million visitors annually for bourbon tasting tourism.
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.
Much like how a square is a rectangle, but a rectangle is not a square, bourbon is a whiskey — but because of the stricter standards set for bourbon distillers, most whiskies are not considered bourbons.
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.
Bourbon’s ingredient list is short and sweet (literally): corn, other grains, water and yeast. Barley, wheat and rye grains are often featured in the mash composition alongside the liquor’s signature corn base, but even so, the FDA considers straight bourbon as a gluten-free product that is safe for those with Celiac Disease or for individuals who suffer from other forms of gluten intolerance.
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.
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