Knob Creek Rye is a strong, spicy American rye, and my Knob Creek Rye review is a lukewarm one. It’s bold and well made, though the price makes it harder to love.
Knob Creek Rye: the basics
It’s from Beam Suntory in Kentucky, bottled at 50% (100 proof), with no age statement, and aged in new heavily charred American oak. It’s part of the Small Batch Collection, and it’s made from a rye-heavy mash.
It’s a big, full-flavoured rye, and it’s not shy.
Knob Creek Rye tasting notes and first impressions
Rye spice, caramel and vanilla on the nose, with some mint and a hint of smoke. It’s sharp and warm.
On the palate it’s spicy and powerful, with rye pepper, caramel, oak and a bit of mint. The finish is long, hot and a little dry. It’s very strong, and it can be a bit much on its own.
How to drink Knob Creek Rye
It’s better in cocktails than neat. A Manhattan, a Sazerac or an Old Fashioned all work, because the 50% strength stands up to the other ingredients. Add a little water if you’re sipping.
Knob Creek Rye price: is it worth it?
About £55 for 70 cl. That’s on the high side for a no-age-statement rye, even at 50%, and there are better-value options. It’s a good rye, but not a bargain. Check the retailer link here before you buy Knob Creek Rye, because prices move around.
If you like Knob Creek Rye, try these
Rittenhouse Bonded Rye is the cocktail classic, Wild Turkey 101 Rye is similar and cheaper, and Bulleit Rye is the herbal option.
Who should buy Knob Creek Rye?
Rye fans and cocktail makers who like strength and spice.
Knob Creek Rye review verdict
A strong, spicy, bold rye that’s good in a cocktail but a bit pricey. Decent, not special. Caskable score: 70 out of 100.
Rye spice, caramel and vanilla, with mint and a hint of smoke.
Spicy and powerful, with rye pepper, caramel, oak and a bit of mint.
Long, hot and a little dry.
A strong, spicy, bold rye that is good in a cocktail but a bit pricey.
Thomas Grønvold is the founder of Caskable and a whisky enthusiast who believes the best way to learn about whisky is simply to drink it, compare it, and stay curious. From supermarket favourites to bottles from distilleries around the world, he writes about what he actually tastes and experiences, without pretending you need to be an expert to enjoy a good dram.
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