Review: Knob Creek Cask Strength Rye 9 Years Old

Review: Knob Creek Cask Strength Rye 9 Years Old

Review: Knob Creek Cask Strength Rye 9 Years Old

Jim Beam’s latest superpremium offering should come as no surprise. The original Knob Creek Rye was a hit back in 2012, so it’s natural that the company would release a cask strength offering, as it’s often done with its other whiskey releases. Says Beam, “Aged for 9 years and stored in Warehouse A, the oldest standing rackhouse at our distillery, this cask strength straight rye whiskey, bottled at 119.6 proof, takes our award-winning Knob Creek Straight Rye Whiskey to the next level as an ultra-aged, unfiltered rye whiskey with unbeatably big and full spicy rye flavor.”

Let’s give it a try.

Knob Creek Cask Strength Rye 9 Years Old Review

There’s surprisingly little going on on the nose here, the dominant aromas being a savory note of pepper bacon, green wood, barnyard funk, and some sulfury matchstick heads. While the olfactory intro disappoints, things liven up considerably on the palate, which showcases more of a classic rye experience. Boldly spicy notes and lots of fruit — apples, peaches, and apricots — provide a bit lift, right from the start. At nearly 60% alcohol, there’s ample heat here, but it’s manageable, the finish smoldering with notes of vanilla, salted caramel, and milk chocolate. I actually like it less with water than without, as the fruit notes tend to disappear and the dessert-like caramel notes get a little, well, watery.

All told, it’s definitely a worthwhile whiskey, though you can really do just as well with the 100-proof Knob Creek Rye for far less coin.

119.6 proof.

B+ / $70 [BUY IT NOW FROM FROOTBAT]

Knob Creek Cask Strength Rye 9 Years Old

USD70
8.5

Rating

8.5/10

A veteran journalist, the author of four books, a published poet, and an award-winning winemaker, Christopher Null has more than 25 years of experience writing about wine and spirits. He founded Drinkhacker in 2007. He also writes regularly about the science of booze for WIRED and is an occasional contributor to ADI's Distiller magazine. He has been a judge for both the American Distilling Institute Judging of Craft Spirits and Whiskies of the World spirits competitions and often works as a consultant, developing formal tasting notes for spirits brands around the world.

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