Starting September 1, 2009, at 4 PM EST, the folks at Knob Creek (well, at Jim Beam) will present their first webcast. If you point your browser to knobcreek.com/webcast, you will be able to listen to the "whiskey professors" begin their foray into webcasting. Listeners can also participate, sort of, by submitting questions to be answer during a scheduled Q&A session. Submit your questions here.
Knob Creek gives us a vague idea of what to expect:
"After all, it's going to be a live broadcast. With Whiskey Professors. So anything could, and probably will, happen. All we can really tell you is that they plan on showing the world why Knob Creek is so special to so many of us, while also discussing when it will be back in full supply for all to enjoy. After that, anything is fair game. Questions from the viewers. A distillery tour. A special interview with a very special guest. And who knows what else. You'll just have to tune in and see for yourself. "
Call it a marketing ploy, but I think this webcast idea is a good one. For those interested, it will provide some valuable bourbon information. Efforts to get people interested in American whiskey is always beneficial.
Showing posts with label Knob Creek. Show all posts
Showing posts with label Knob Creek. Show all posts
August 27, 2009
May 31, 2009
Knob Creek Review
Knob Creek is part of the Jim Beam Small Batch collection, which includes Booker's, Baker's, and Basil Hayden's. Knob Creek is the least expensive and best selling among the four. It's named after an actual creek in Kentucky, along which young Abe Lincoln lived. Knob Creek is orange-copper in color, is 100 proof, and is sold in a flask-like bottle similar in shape to Woodford Reserve.
Knob Creek starts out as the same whiskey as Jim Beam White label (aged 4 years). The only difference is that KC is aged 9 years (one year longer than the Black label expression). It would be fun to spend a day comparing and contrasting the taste profiles of Jim Beam White label, Black label, and Knob Creek seeing as they are all from the same Beam mashbill and differ only by age.
KC's nose is thick; syrupy sweet with citrus undertones. While thick, it's also complex, and there is some corn, licorice, and something dank like the smell of a basement in Vermont. The taste is smoky, almost peaty. Syrupy sweetness is present, but not to the degree the nose promised - instead it's tempered by hot spiciness. There is also a dry woodiness that spreads to the roof of your mouth and back of your tongue while a cornbread tastiness pops up on the front of your tongue. Nice and complex, with each sip having differing characteristics. It finishes pretty quickly with an oaky surge that plows through your mouth, from the back to the front.
All in all, KC is interesting because it is complex. This complexity is what I appreciate most about it, even more that the actual taste. While KC is not my favorite for its taste, it definitely ranks high for its ability to make me ponder its nuances and several dimensions.
Knob Creek starts out as the same whiskey as Jim Beam White label (aged 4 years). The only difference is that KC is aged 9 years (one year longer than the Black label expression). It would be fun to spend a day comparing and contrasting the taste profiles of Jim Beam White label, Black label, and Knob Creek seeing as they are all from the same Beam mashbill and differ only by age.
KC's nose is thick; syrupy sweet with citrus undertones. While thick, it's also complex, and there is some corn, licorice, and something dank like the smell of a basement in Vermont. The taste is smoky, almost peaty. Syrupy sweetness is present, but not to the degree the nose promised - instead it's tempered by hot spiciness. There is also a dry woodiness that spreads to the roof of your mouth and back of your tongue while a cornbread tastiness pops up on the front of your tongue. Nice and complex, with each sip having differing characteristics. It finishes pretty quickly with an oaky surge that plows through your mouth, from the back to the front.
All in all, KC is interesting because it is complex. This complexity is what I appreciate most about it, even more that the actual taste. While KC is not my favorite for its taste, it definitely ranks high for its ability to make me ponder its nuances and several dimensions.
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