While Barrels and Mash finds the oak strident, it's still within hand and agrees with the fruit-to-pepper journey. And in a minority on this list, both reviews say the oak doesn't come in too heavy. Perhaps its strongest recommendation is disclaiming any great affection for the OESK combination and still finding this one fantastic, meaning it will impress doubters and establish its own merits.ĭrinkhacker finds a similar profile but bookended in briny and nutty, with black pepper from the rye, even though this is the lower of the two mash bills.
Whiskey Apostle describes this one as a pie a la mode that's lacking only the apple and assesses it as a must-try. Maybe one to order at the specialty whiskey bar.Īs expected, the bottles' ABVs vary depending on which single barrel was used, and Whiskey Reviewer says it's between 100.5 and 120.7 in an emphatic review that recommends opening it up with water and not fearing any loss of potency on the rocks. Bourbon & Banter warns, though, that as enjoyable as this is, its value doesn't exceed its price. Choose a bourbon with a strong, bold, and balanced flavor. You’ll get a smooth Old Fashioned with some subtle hints of spice. And while that same review calls it middling for what it is, other write-ups lean closer to Whiskey Raiders, who mark it higher and even notable, saying the twin mash bills are performing at their peak. A balance of corn and rye, with more corn (sweetness, caramel, vanilla notes) after aging. If you get notes of polish, at least they don't reside atop the furniture itself. The brainchild of legendary Jim Beam master distiller Booker Noe, Knob Creek has become an archetype of the whiskey style since its debut in the '90s. An omnipresent fixture on many bars, Knob Creek 9 Year is probably the most versatile and affordable bourbon on the market. In two departures from the Four Roses profile, those who have tasted 2020 say it comes in with much lower heat, and Whiskey Wash also finds the 2020 to be lighter on the oak. Knob Creek 9 Year Kentucky Straight Bourbon. At any rate, whether this polish flavor is peachy or unpleasant is really a matter of degrees, so consider it a note rather than a warning. The Whiskey Wash seems to think so, describing the production of fusel oils from barley, though barley is minimal in both Four Roses mash bills and may be why they're only present in welcome amounts here. It may be related to the solvent flavors in beer due to ester production at the fermentation stage, described by Brew Your Own. Bourbon Culture does remark on its maybe-not-unpleasant furniture polish aspect, which is not uncommon in whiskeys.
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