Issue link: https://digital.copcomm.com/i/701904
july 2016 / the tasting panel / 7 Coming through with Rye Rye whiskey has seen a massive resurgence in popularity in the past five years as bartenders across the globe find themselves returning to the original spirit that popularized cocktails such as the Manhattan and the Sazerac. Beam jumped in early on the rye game with their Jim Beam Pre-Prohibition Style Rye as well as their highly popular and, according to Harris, "well ahead of its time," (rî)1 Straight Rye Whiskey. At 90 and 92 proof respectively, these two rye whiskeys offer an approachable introduction to the rye category. For the well-seasoned and/or adventurous rye drinker, Knob Creek Rye bursts through the door and into your glass at a perfectly balanced and ambitiously flavored 100 proof. The bottle indicates that it has been "patiently aged," but the connoisseurs will be delighted to know Knob Creek Rye is matured in, and bottled from, casks ranging four to 12 years. On the nose, bursts of forest floor in autumn strike first followed by a rich mouth- feel and the presence of vanilla and grandma's spice cupboard. Manhattan drinkers will rejoice in the sense of strength and balance it brings to the cocktail when paired with a richer choice of sweet vermouth. But as Harris points out, "It's not just great for classic cocktails or original cocktails, it's a really enjoyable sipping whiskey as well. It gives people an opportunity to drink rye in the same way as you'd drink a traditional bourbon." Roll Out the Barrels One side of the business that fasci- nates even Harris is the demand for Knob Creek's spent whiskey barrels. As a rule, bourbon must be aged in brand- new charred oak barrels, and after their first use, these barrels are traditionally sold to other beverage producers. Among many others, Scotch, rum, and Madeira-makers have long used spent bourbon barrels for their own aging processes. However, thanks in large part to the craft beer industry's desire for all things bourbon barrel–aged, the demand for these first-run casks has skyrocketed. Knob Creek is currently experiencing this demand to its fullest degree. "The wait list for our barrels is over two years," Harris mentions. It's no won- der that breweries across the country (and all over the world) want to get their brews living and aging in a Knob Creek barrel. The painstakingly meticulous distillery prides itself in using heavy-char barrels to impart deep, rich flavor to their bourbon, which, in turn, transmits a profound essence into the beer. For the price of the barrel and a wait of two trips around the sun, breweries are clamoring to meld their beers with the intensity and flavors of the recently-departed whiskey and the sapidity of the cask's sweet, toasted wood. Continued Innovation With the popularity of whiskey at an all-time high, Knob Creek debuted their first flavored whiskey recently with their Smoked Maple Kentucky Straight Bourbon. Aged a minimum of four years and infused with natural smoked maple flavor, this incredibly approachable 90-proof bourbon is inviting to those seeking to dip their feet into the bourbon category. In order to stay on the cutting edge of the world of whiskey, foresight and design are integral. As Harris puts it, "It's kind of like going home and picking out what you're going to wear nine years from now." Knob Creek shows no signs of slowing down their innovation and vision for the future. "We've got some whiskey on our hands," Harris says. "We have some flexibility. If you have an idea, we know where all the barrels are, so there might be something on its way to being there." About five years ago, Knob Creek released its first-ever Single Barrel Reserve. "It's truly one of my favorite whiskeys that we make. It has been since the day it came out," Harris enthusiastically mentions. He describes their process as looking for a truly unique barrel, or one that "really sings to us." The Single Barrel Reserve is the deepest and richest in the Knob Creek line. With intense notes of walnut, toasted vanilla and a well-manicured cigar humidor, "You don't even think about the fact that it's 120 proof," Harris adds. If it's flavor you're looking for in a bourbon, then look no further. "One thing I like about Knob Creek in general is that it's quintessential," Harris explains. "If your bag is oak, it's there. If you like spice and vanilla, it's there." Simply put, "Anything you want from a bourbon, you can find in Knob Creek." A.M. Alexander 1½ oz. Knob Creek Smoked Maple ¾ oz. Pierre Ferrand Dry Curaçao 1 oz. cream Shake and strain into coupe glass. Float an orange disc in the middle. Garnish with a tiny pinch of smoked salt.