Haven't tried it yet. But I'm sure it's just as good as the 9year.
Knob Creek Straight Bourbon 12 Year
Bourbon /50% ABV / Kentucky, United States
- Kentucky, United States
- Years Aged
Introducing Knob Creek 12-Year-Old Kentucky Straight Bourbon, a masterclass in maturation. Rested patiently in white American Oak barrels at the heart of Knob Creek's rack houses for 12 years, this bourbon boasts a consistent environment that enriches its character. Over time, oak, caramel, and vanilla flavors intensify within these barrels, creating the distinctive full-bodied taste of Knob Creek 12-year-old bourbon. This bourbon is a driving force in the Ultra-Premium whiskey category. Bottled at 100 proof with a robust 50% ABV, Knob Creek 12-Year-Old unveils captivating notes of rich toffee, charred undertones, matured tobacco, toasted coconut, and dark chocolate. Enjoy it neat or over ice to savor its intricate flavors. Knob Creek 12-Year-Old Kentucky Straight Bourbon epitomizes craftsmanship, time, and an unwavering commitment to delivering an exceptional whiskey experience.View all products by Knob CreekCalifornia Residents: Click here for Proposition 65 WARNING
Catherine Smith.Verified BuyerVerified Buyer H. Adler
Better than the 9 and the 15…12 is where it is at! If you see one of these, grab it because they don’t last long on shelves these days.
PeterVerified BuyerVerified Buyer
Ivan D.Verified BuyerVerified Buyer
One of my favorites!
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.