Named after a little creek that runs just south of the distillery, the same creek that ran by Abraham Lincoln's boyhood home in Kentucky. OK, we got a bit carried away here.
1) Why is ‘Bourbon’ not a whisky? The Bourbon industry strict set of rules refer to manufacturing method rather than location. Most important rules: Bourbon must be matured in new and charred casks of American white oak. No colouring or flavouring of any type is allowed. It must be matured for at least 2 years, if a bottle does not bear an age, it is at least 4 years old. The mash bill must contain at least 51% corn.
2) The temperatures of the American warehouses are much higher, so the pace of maturation is much quicker for Bourbons than for Scotch Whiskies.
3) Bourbons are very high in vanilla, as American White Oak is naturally high in vanillins.
Knob Creek 9 Year Old (the brand is owned by Jim Beam which was first introduced in 1795) is hand-bottled limited quantity Bourbon, created to represent whiskey before it was mass produced. That’s why it embodies the look, feel and taste of pre-prohibition Bourbon.
It is bottled at an honest 50% abv proof like all good Bourbons were a century ago. It is aged nine years in in charred American white oak, giving it the distinction of being aged the longest of the small batch Bourbons. This extra aging allows it to absorb more of the sugar and vanilla in the wood, giving it a slightly sweeter taste and nose.