Knob Creek Smoked Maple Bourbon

[Beer&Bourbon]

I didn't see a thread on this. I got an email this morning announcing Knob Creek Smoked Maple Bourbon.

He's a bit of information I pulled from the web:

"This fall, the brand plans to enter yet another burgeoning segment with its first flavored Bourbon, Knob Creek Smoked Maple. Rolling out nationwide this September, the new offering was created to commemorate Knob Creek founder Booker Noe, who enjoyed smoking meat and crafting his own maple syrup. Flavored whisk(e)y is currently the fastest-growing spirits segment in the U.S. market, according to Nielsen, which reports that its volume jumped by 117% to 990,000 cases for the 52 weeks ended May 25. Although pricing for Smoked Maple has yet to be announced, the entry will join its Knob Creek counterparts in the super-premium range, according to Mason."

Does anyone know any more details about this? Are they just adding maple and artificial smoke to their bourbon? Or is this possibly finished on smoked maple wood? I'm not a huge fan of smoky flavor in my beverages (bourbon or beer), but I plan to give this a try. At the very least it seems more enticing than the overly sweet cinnamon bourbons some of these guys have put out.

[JPBoston]

Hrmm... can't say I'm interested in 'super premium' flavored whiskey... guess we'll find out more soon enough though. Like you said, maybe it will be finished in maple wood barrels and be a little more intriguing then just faux-flavored junk.

I'm starting to wonder if all these bourbon shortages we hear about are caused by the distillers dumping all their juice into these ridiculous flavored blends.

Edited June 24, 2013 by JPBoston

[squire]

Ya' think? . . . . .. . .

[portwood]

I'm starting to wonder if all these bourbon shortages we hear about are caused by the distillers dumping all their juice into these ridiculous flavored blends.

Ya' think? . . . . .. . .

People seem to be willing to pay the same (or more) for barely legal whisky that requires added flavourings and reduced ABV to make them drinkable, as they do for 6+ year old straight bourbon, so can you blame the distillers?

Less time in warehouse -> money not tied up in inventory

lower ABV -> more bottles per barrel (and probably lower taxes to pay)

fresher barrels -> higher re-sale value to Scotch and other users

win, win, win for distillers

lose, lose, lose for whisky geeks

[cowdery]

There's no story as to how it's flavored. It's flavored by adding flavoring. The story is that they have tried to create a flavor that is worthy of a super-premium. I've tried it and I think that, within the context of what it is, they've done a good job. The smoke does give it a little more sophistication. There's more of a balance between the whiskey and the added flavoring, whereas with the Crown Royal Maple the whiskey, mild to begin with, gets lost. Maple is a great flavor and I predict this will be a big hit, but it's still a flavored whiskey. Personally, I still prefer whiskey-flavored whiskey.

[mbroo5880i]

It would be great if it were more viscous then you could put it on your pancakes without making them soggy.

[squire]

Hey, it brings in the money to allow for a barrel proof expression occasionally.

[qman22]

I bet this will be nasty :puke:

Anything resembling Crown Royal Maple makes me run the other way

[mark fleetwood]

Well Beam now has the top and middle shelves covered. Eagerly awaiting Bellows Cotton Candy flavored bourbon.

Overall, and seriously though, if it brings people into whiskey, though circuitous, good. You don't see Smirnoff hesitating a bit to capture the uncaptured with kiwi,boysenberry, and Hawaiian Punch grape versions.

Whiskey industry has to be prepared to fight every whimsical competitive spirit out there, that they're doing it with just maple, cognac and smoke right now is a blessing.

[P&MLiquorsEric]

Well Beam now has the top and middle shelves covered. Eagerly awaiting Bellows Cotton Candy flavored bourbon.

Overall, and seriously though, if it brings people into whiskey, though circuitous, good. You don't see Smirnoff hesitating a bit to capture the uncaptured with kiwi,boysenberry, and Hawaiian Punch grape versions.

Whiskey industry has to be prepared to fight every whimsical competitive spirit out there, that they're doing it with just maple, cognac and smoke right now is a blessing.

If the growth continues to be in the high double digit year over year, the whiskey section will look like the vodka section does now. Every flavor no matter how absurd will be tested.

When does it cease being whiskey and just another flavored liqueur in the whiskey section? Adding odd flavorings to quality products is called artisan in the beginning. Eventually it morphs into bastardization! Look at the vodka, rum and malt beverage section for guidance.

[callmeox]

Liqueur would be a lower proof selection than whiskey.

[squire]

At least they're selling something with the word whisky on the label.

[gburger]

Can they add some bacon in there for me too?

[P&MLiquorsEric]

Liqueur would be a lower proof selection than whiskey.

Except there are numerous 100 proof liqueurs out there. Hot damn 100, rumpleminz, peppermint 100, 99 line of schnapps.

[MauiSon]

Producer focus on anything that isn't darn good straight whiskey is bad news to me.

[camduncan]

Can they add some bacon in there for me too?

Now we're talking!

[MyOldKyDram]

Ugh. Makes me think of Rogue's Voodoo Donut Maple Bacon beer. Worst thing I've ever tried.

[callmeox]

Except there are numerous 100 proof liqueurs out there. Hot damn 100, rumpleminz, peppermint 100, 99 line of schnapps.

My bad, it's the sugar content that makes is a liqueur. As long as they stay below the 2.5% threshold then it's not a liqueur.

[P&MLiquorsEric]

My bad, it's the sugar content that makes is a liqueur. As long as they stay below the 2.5% threshold then it's not a liqueur.

Are there distinguished rules for liqueur vs schnapps vs vodka etc?

[squire]

Some folks have a rule against buying 'em.

[callmeox]

Are there distinguished rules for liqueur vs schnapps vs vodka etc?

The distilled spirits labeling rules that are online state that a liqueur made from a distilled spirit has > 2.5% by weight "certain sugars" so that's what sets that type/class apart from the classes of their source spirits.

[393foureyedfox]

as much as i like KC120, i would give it a shot! i already find KC120 to be a smoky, mapley, cinnamony treat.

[JPBoston]

Some folks have a rule against buying 'em.

Yessir.

Seems like a fair enough rule to me.

[JKLS]

Can they add some bacon in there for me too?

Like a premade Benton's Old Fashioned from PDT: bacon-washed-bourbon (4RY to be specific), maple syrup, bitters, orange.

[GaryT]

I'd like to try someone else's bottle For the most part, I'm with Chuck in liking whiskey-flavored whiskey