American Bourbon Whiskey: distilled in U.S. to maximum 80% ABV, minimum 51% corn in mashbill, aged in new, charred white American oak barrels at maximum 62.5% ABV, bottled at minimum 40% ABV. There is no specific duration for aging of bourbon.
Straight Bourbon Whiskey: all of the above and aged a minimum of two years. [Any Straight Whiskey aged under 4 years must be labeled with the age of the youngest whiskey in the bottle.]
Bottled-in Bond Bourbon: sub-category of Straight Bourbon, aged a minimum of 4 years in a federally bonded warehouse
American Rye Whiskey: like American Bourbon but with 51% Rye in the mashbill
Straight Rye Whiskey: like Straight Bourbon but 51% Rye in the mashbill
Sour Mash Whiskey: process common in bourbon production where spent mash (already fermented grain mixture) is saved and added to the next mash for fermentation. It insures pH level and flavor consistency. Often used in production without mention in name or label of product.
Lincoln County Process: filtering distillate through sugar maple charcoal before going into barrels for aging.
-smelled sweet caramel dessert
-tasted sweet w/tinge vanilla/oak, very little alcohol burn
-w/water smelled less sweet
-tasted oak with a tinge of bourbon
This is a note from a 2012 tasting most likely at Todd’s house.
-smelled slight pepper w/sweet lemon
-tasted citrusy vanilla wafer/Necco wafer
-w/water smelled orange sherbert ice cream
-tasted very light orange wafer
(Aged 4 years in charred White American Oak, then “aged to taste” in new, charred Am. Oak)
[Kentucky Straight Bourbon Whiskey]
-smelled sour vanilla oak
-tasted sweet oak/vanilla
-w/water smelled floral, vanilla oak
-tasted light vanilla and trailed slight peppery oak
This was sweeter than I thought it would be. I am not sure what maturing in a second barrel added since I have not tasted Beam aged normally.
(Kentucky Straight Bourbon Whiskey finished “With Sherry Cask Staves”)
-smelled vanilla, oaky, lemon
-tasted sour oak with pepper
-w/water smelled sweet citrus dish soap
-tasted cookie but not overly sweet
-no bitter or pepper or oak
Did not taste any sherry at all.
(Named for Nathan “Nearest” Green, the first African-American distiller on record who perfected the Lincoln County Process. Green knew and taught Jack Daniels the Process, named for the county where they lived, and served as master distiller at Jack Daniels Distillery.)
-smelled caramel/vanilla/oak w/tinge of sour
-tasted sweet, light oak w/floral, grassy
-w/water smelled lemon cookie/raisin
-tasted light, sweet citrus w/pepper
The find of the evening! I was very surprised with the sweetness and grassiness. If I remember correctly, Jack Daniels has some similar flavors but does something to give it a sour note that I do not like.
-smelled cherry, bourbon sweet
-tasted vanilla oak
-w/water smelled light oak
-tasted peppery oak and trailed quickly!
Not much to this after the last one. The Knob Creek website describes this as having a “high corn mashbill” which is typically the counter grain to rye’s spiciness. This definitely was not a bitter rye whiskey. Even Todd drank some, I think.
-smelled light rubber, grassy
-tasted peppery citrus
-w/water smelled light citrus
-tasted light, bitter oak
A very light blended Irish.
(Labelled as the only distillery on the Isle of Skye, which was true until recently. Torabhaig joined the club in 2017. There is also a distillery in Portree called Isle of Skye Distillers. A neighboring island, Raasay, has a distillery operating as well.)
-smelled lemony, peat, grassy
-tasted peaty w/pepper
-w/water smelled citrusy
-tasted peppery peat w/light oak
This is one of the few peated whiskies that my wife likes. It’s not a sharp peat bite.