Knob Creek 7 Year Small Batch Rye

I recall experiencing the regular Knob Creek 100 Proof Rye, the one without an age statement, about five years back. Back then, I believe it cost around $30 and was quite decent. It coincided with my growing interest in exploring various whiskies, though I was still budget-conscious, so nothing too extravagant. It was actually a bottle belonging to my father, and we were watching an Eagles football game, a common occasion for us to share a drink. Thus, it's challenging to definitively state if the quality has significantly improved with the addition of a 7-year age statement. To be clear, I'm not complaining. It's about $40 now, and considering the five years and the age statement, I don't begrudge a $10 price increase. This expression still outperforms its price bracket and remains above average to quite good. I must admit, I'm evaluating this at the very end of the bottle. This is my final pour, and while I want to enjoy it, I'm also reviewing it after just administering two squirts of Flonase into each nostril to alleviate a bout of tinnitus. I'm unsure of the cause, and the Flonase might be a long shot, but it worked for a friend of mine, and I suffer from allergies anyway, so it's not a complete loss even if it doesn't cure the tinnitus. Too much personal detail? Alright, back to the whisky. As a rye enthusiast, I've previously stated my preference. I favor rye over bourbon. While bourbon is enjoyable, I lean towards savory over sweet, a salty snack rather than an overly sweet dessert. For a rye, this one leans towards the spicier, savory side. The aroma evokes a spice rack: cinnamon, nutmeg, brown sugar, cardamom with undertones of caramel and vanilla. If any fruit is present, it's being overshadowed by the Flonase. But I'm joking. I've had this numerous times and don't seek it out for its fruitiness. You don't reach for Knob Creek expecting fruit. Even their bourbon primarily presents an oaky, leathery, nutty, vanilla profile. On the palate, the spice persists, but more of the caramel emerges. It possesses a great mouthfeel and a moderate finish, with a pleasant spicy bite on the back of the tongue rather than an astringent sensation. My only criticism is that the Knob Creek Single Barrel Ryes at 115 proof are far superior, though they cost $30 more and are well worth the premium. I genuinely appreciate what Knob Creek offers across all its expressions, including the standard 9-Year Bourbon, this rye, the single barrels, and the 12-Year Bourbon. I've acquired them all and will continue to do so as long as the quality remains consistent. My wife requested cocktails tonight, specifically rye-based ones, so I prepared her a Rye Algonquin and another creation from our cocktail book called Mr. B. She inquired if I had any open rye suitable for mixing. This would have been perfect, but I only had one pour left and intended to review it. Consequently, I used my New Riff Malted Rye 6 Year for mixing, and she was ecstatic about the rye's quality in her drinks. I informed her it was a special occasion and I was using my premium sipping rye for her because I love her. However, rest assured, the next time I'm at the store and need a mixing rye, I'll be reaching for the large 1.75 L bottle of Knob Creek 7 Year. I can't constantly mix with my New Riff; it wouldn't be fair to that expression.

This brand is one of my more cherished connections to a label. Technically, I haven't tasted anything other than a specific "anniversary" bottle of their single barrel bourbon since 2017. After my wife and I designated a hand-bottled, hand-stamped, engraved bottle of that bourbon as our wedding and subsequent anniversary drink, we resolved not to consume any other Knob Creek products until that bottle was finished (except the maple, obviously, which we agreed 'didn't count'). Now, 6 years later, I'm pleased to clear most of the shelf at one of my local liquor stores and sample more of the brand that essentially ignited our passion for spirits. The timing also aligned well, as the rye's age statement was just released earlier this year. It's hardly surprising that Jim Beam can produce such a substantial quantity of one of their more premium labels, but it is unexpected that they continue to offer it at such an accessible price. This is particularly true given the current crowded market for American whiskey, where I estimate at least 75% of rye whiskeys produced here are under 6 years old. Leave it to the Beam family to lead the market in variety, and with a moderate proof, the Knob Creek line is still performing well. The color is rather muted for its age, showing more yellow than gold. The aroma is rich with light caramel, faint baking spices (prominently ginger), candied/sweet lemon and orange peel, black cherry, and floral/mineral notes that are hard to identify. Is this... an Old Fashioned, somehow? The proof is just right for multiple, full inhales, yet still delivers a nasal bite each time. Initial flavors include barrel caramel and some raw malt, which quickly evolve into the citrus oil from the aroma, along with grassy and earthy notes from the base rye grain. The body is light enough that the increasing sweetness doesn't feel overwhelming or syrupy. A hint of cinnamon appears near the finish, but it's more potent, like it has a capsaicin kick. The finish itself fades a bit too quickly, and the rye's spiciness doesn't linger long on the gums, leaving nothing substantial to savor. During my initial sips, I considered it amazing, and certainly among my higher-end rye whiskeys. As I continued to drink, however, I thought that while the flavor and potential are definitely present, perhaps I was drinking it incorrectly. Considering the above-average age and medium proof, I suspect this might be one of those unusual whiskeys I prefer over ice, as the flavors experienced neat weren't robust enough to persist and faded as I drank deeper. Nevertheless, for its price and the distinct tastes compared to most other American whiskeys, not to mention its widespread availability (even in Ohio!), it demonstrates that Knob Creek remains one of Jim Beam's best secondary brands, and further explains why it's so easy to fall in love with them.

This was among the first rye whiskeys I truly appreciated. It was accessible and soft, yet also displayed a developed spicy and tannic rye character. Given its higher price, I treated it with more reverence. I rated it 4.25 in 2018. Now, this whiskey includes a 7-year age statement, and my palate has shifted towards rye over bourbon. Let's see how it fares now. Tasting it neat. The deep red copper color shows strong legs clinging to the glass. The nose offers vanilla oak and a background note of grassy rye. On the palate, vanilla and brown sugar emerge, followed by toasted grain, tannic astringent oak, char, leather, and finishing spices. It has a creamy, coating mouthfeel. The finish transitions from a grassy spicy taste to dried fruit and a prolonged, tingling sensation of mint and sweet grass that tingles the lips. It's dry, not overly sweet, and not sour, showing good balance. Adding an ice cube lessens the astringency, but the tannins remain. Quite pleasant. For a rye mash bill reportedly around 51%, it maintains a strong rye presence. It's easy to drink and possesses character, making it suitable for an Old Fashioned or Manhattan. Perhaps due to familiarity, I still consider it a solid aged rye (7 years!), especially at 50% ABV and its $38 price.

The nose is unremarkable, offering apple, pear, and hearty cereal grains, but they blend together rather than standing out individually. You can identify the components, but they meld into a less distinct overall experience. The palate is rich and warm, not at all oily, but it travels halfway up my tongue before fading. This is where the spirit truly distinguishes itself from its bourbon counterpart. It has apples, caramel, and vanilla, but also sharp allspice and star anise before tapering to a pleasant, drying finish where pine notes finally emerge. A splash of water doesn't alter the nose but enhances the pine and, in my opinion, somewhat disrupts the overall balance. It's a pleasant drink, suitable for any cocktail calling for rye and also enjoyable on its own, neat. It will be added to my regular rye rotation alongside the equally agreeable Old Forester Rye.

Aroma: Toasted rye bread with abundant herbs and spices like thyme, oregano, clove, and black pepper. Deeper notes of vanilla, dark honey, tart green apple, and lemon zest create a pleasing sweet and savory complexity. Palate: Smooth with medium body. A good rye character despite being barely legal rye. Vanilla, caramel, and clove are followed by rye spice, oak, a hint of barrel char, and lemongrass. Finish: Longer than expected, with honey sweetness, mild oak tannins, and clove. Overall: Initially, I wasn't greatly impressed during a blind tasting, but upon closer examination, I've become a big fan. It's a fantastic rye for warmer weather. Sweet and smooth, yet it doesn't let you forget it's a rye. An excellent value at $35-40.

One pour I genuinely enjoyed during my recent visit to Kentucky was the 7-year-old rye. Here's my impression: The aroma presented floral notes and freshness, with caramelization and hints of hay, along with something akin to vintage clothing. The taste was very smooth, featuring vanilla, tart prunes, and peppery spice. The aftertaste had a satisfying bite and red fruit spiciness. In summary, it was a very straightforward yet exceptionally enjoyable dram. I loved it, rating it 87 out of 100.