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Thread: Knob Creek Rye

  1. #181
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    Re: Knob Creek Rye

    It came in to a local retailer a few weeks ago. I had finally gotten up the muster to shell out 40 clams, but at the last minute saw he had KC rye minis for sale. So I bought one of those--along with a fifth of Ritt bond . Well, I'm glad I had the opportunity to try it cheaply at first, because I most definitely would have had some buyer's remorse. I'd be willing to get a second mini just for another go around, but I seriously doubt I would buy a full size unless it was at least $10 cheaper.

    I found it to be curiously more like Beam bourbons and less like Beam yellow or, especially, Old Overholt. The nose was a bit thin--although I can't say I let it open up enough. The body was medium-light, most likely due to the "patiently aged" process--seemed about 4-6 yrs old. The finish, came through as hot and fleeting. What stood out most prominently was that the oiliness was there, as with the yellow label, but more pronounced in the way that standard KC (or other Beam juice) has fusel oil qualities. Not that that's a bad thing, it's just that I rather not have that in my ryes. There also was less fruitiness (berries or bubble gum) on the palate compared to Ritt or Saz, respectively.


    Some speculation: I'm not sure what gives Beam products the fusel aspects--the yeast? I may be using fusel oil as an odd descriptor, but it's nose and mouthfeel remind me of gasoline. (Been awhile since I siphoned gas from a tank though ). Their OGD seems to have some of this, but it definitely stands apart from white label or KC. OGD has a different yeast, no?
    "It hasn't cured my broken heart, but it sure helps a lot."
    -Ernest Tubb

  2. #182
    Bourbonian of the Year 2002 and Guru
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    Re: Knob Creek Rye

    Quote Originally Posted by Flyfish View Post
    Visited the WT distillery a week ago and voiced disappointment at the loss of WTR 101. The staff suggested that they were rebuilding their stock of rye and that 101 "might" be coming back. If I were cynical, I "might" conclude that a) they were just trying to mollify a geezer or b) it "might" come back with a new and improved higher price. Meanwhile, I'm nursing the 1/2 bottle remaining and trying to get by on RRR, Bulleit, and Ritt.
    Another explanation is that this is something tour guides know little or nothing about. Those decisions aren't even made in Kentucky. They're made in California, where brand owner Campari USA has its offices.

  3. #183
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    Re: Knob Creek Rye

    Quote Originally Posted by Bourbon Boiler View Post
    I tried KCR for the first time last week at the new Beam tasting room and enjoyed it quite a bit. I did find it similar to Turkey Rye. I specifically asked if it was the same as R1, and was told "very similar". I don't remember the exact words the hostess used, but it implied that R1 is dead. Of course, I doubt Beam would turn down orders if someone asked for it, particularly if it can be made from existing barrels.
    We also visited the new Beam tasting room. Really impressed by the high-tech concept of distributing tastes. On the upside, the "credit card" they issue for two samples lets you try what you like rather than what's on tap for the day. On the down side, the eensy-teensy samples provided by the machines is really not enough to form a rational judgment and you don't get a chance to schmooze with the guy who might be inclined to pour you a real drink. (The sample of KCR I had was so small I couldn't really compare it with WTR101 or anything else.) This may be good for Beam in terms of portion control but it seems less likely to attract new customers in the long run.
    If God made anything better than bourbon he must have kept it for Hisself.

  4. #184
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    Re: Knob Creek Rye

    Quote Originally Posted by Flyfish View Post
    We also visited the new Beam tasting room. Really impressed by the high-tech concept of distributing tastes. On the upside, the "credit card" they issue for two samples lets you try what you like rather than what's on tap for the day. On the down side, the eensy-teensy samples provided by the machines is really not enough to form a rational judgment and you don't get a chance to schmooze with the guy who might be inclined to pour you a real drink. (The sample of KCR I had was so small I couldn't really compare it with WTR101 or anything else.) This may be good for Beam in terms of portion control but it seems less likely to attract new customers in the long run.
    I was wondering how the size compared. I'm sure Beam's official statement is that the machine accurately measures the legal amount to distribute as a free sample, just like their hosts/hostesses used to. However, in my previous trips, I did remember samples being a bit larger. I didn't know if it was my faulty memory or an actual downsizing.

  5. #185
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    Re: Knob Creek Rye

    It's the price of success. Bourbon and bourbon tourism are so hot right now that everybody is buried with visitors. Technology is part of the solution. For that same reason, most are instituting modest charges to weed out the merely curious. Nobody likes to pay for something that used to be free, but what you're really paying for is a couple hundred extra people who aren't there.

  6. #186
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    Re: Knob Creek Rye

    Quote Originally Posted by cowdery View Post
    It's the price of success. Bourbon and bourbon tourism are so hot right now that everybody is buried with visitors. Technology is part of the solution. For that same reason, most are instituting modest charges to weed out the merely curious. Nobody likes to pay for something that used to be free, but what you're really paying for is a couple hundred extra people who aren't there.
    I have about 90 bottles of KY whiskey undrank that's not counting the ones I have drank I think I paid for my tour.
    Normal is an illusion. What is normal to the spider, is chaos for the fly.

  7. #187
    Bourbonian of the Year 2002 and Guru
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    Re: Knob Creek Rye

    They'll get smart about the thing, maybe give you a free pass if you like them on Facebook.

    It's an interesting thing about business, that sometimes great success can be as challenging as the lack thereof.

  8. #188
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    Re: Knob Creek Rye

    Just got to try this for the first time last week. Let me say that I'm in the minority here who still likes the old Ri1 rye (this was my first introduction to rye whiskey, so I'm sentimental about it), but I definitely preferred the Knob Creek. The increased depth of flavor was evident on the first sip. We did a tasting last weekend with my friend who introduced me to Ri1, and his conclusions matched my own. And we also agreed that we preferred Rittenhouse to both of them.

    Oddly enough, here in Montgomery County MD, the Ri1 is $14 more expensive than the Knob Creek. Wonder how long it will take them to fix that? My experiences with Ri1 could not be more conflicting. In 4 bars in three different states, the samples I tried seemed to be the finest whiskey I've ever tried. Yet every bottle I've purchased have been underwhelming in comparison. I still like it, but the ones I've purchased seemed much more aggressive and less balanced. Anyone had a similar experience with this or other whiskeys?

  9. #189
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    Re: Knob Creek Rye

    I'm trying the knob rye for the first time and wanted to compare it to Ritt BIB. I would say the ritt is darker in color with more wood/soot aparrent, richer in body (higher corn). Knob was fruity/spice, cleaner and had a longer Finnish. So I mixed em 50/50... Very highly recommended. Where is gilman at? Could be the SB Rye blend...
    "On a long enough timeline, the survival rate for everyone drops to zero"
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  10. #190
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    Re: Knob Creek Rye

    Quote Originally Posted by wadewood View Post
    I tried the Knob Creek Rye and Ri1 rye side by side and I'm convinced they are the exact same juice. There is a proof difference, Ri1 is ?94 and KCR is 100. Both of them are good basic rye whiskeys; I just prefer Rittenhouse 100 more. In Texas, Beam experimented with pricing on Ri1; it was $19.99 for a long time and now at $24.99. This is much lower than elsewhere in US. The KCR is $33.....
    I recently bought the Knob Creek Rye as soon as it was available here in MI. Knob Creek is a very, very good rye! I found that Knob Creek Rye's complexity to be much deeper and more lingering than the Ri 1 Rye. I find the two ryes to be very dissimilar.

    One thing I'm disappointed over is the pricing. I've always felt that Ri 1 was overpriced. And, now the Knob Creek Rye has the MI state min. price of $45 - which I find to be pricey. Interestingly, Jefferson's Rye (the 100% rye sourced from Canada) is only $35 in MI and it is excellent - a better rye and a better value.

    Shell

 

 

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