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Haven't tried it yet. But I'm sure it's just as good as the 9year.
*Packaging may varyKnob Creek Straight Bourbon 12 Year
Bourbon /50% ABV / Kentucky, United States
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Product details
- Category
- Bourbon
- Region
- Kentucky, United States
- ABV
- 50%
- Years Aged
- 12
Product description
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.
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4.94 Reviews
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Catherine Smith. 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.
Peter Verified BuyerVerified Buyerterrific
Ivan D. Verified BuyerVerified BuyerOne of my favorites!
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.
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.
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.
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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