KNOB CREEK 120-PROOF.

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[ARCHIVED THREAD] - KNOB CREEK 120-PROOF.

Posted: 3/11/2012 10:38:00 PM EDT

KNOB CREEK 120-PROOF

Add a few drops of water to 'enhance' the natural goodness.

With ice if you like.

Neat if you dare.

This is really fucking good Kentucky Straight Bourbon Whiskey.

Posted: 3/11/2012 10:42:21 PM EDT

[#1]

Sorry, I like my Kentucky Bourbon whiskey gay.

Posted: 3/11/2012 10:49:08 PM EDT

[#2]

Quoted:

Sorry, I like my Kentucky Bourbon whiskey gay.

Posted: 3/11/2012 11:00:26 PM EDT

[#3]

OK, it's late.
I don't get it...

Posted: 3/11/2012 11:02:51 PM EDT

[#4]

I like it neat. Its actually incredibly flavorful. A lot of pronounced fruit, surprising amount of complexity at that high of proof. Still have half a bottle left, it kicks ass. And kicks your ass.

Posted: 3/11/2012 11:20:18 PM EDT

[#5]

Well, my ass is slowly getting kicked, but I don't get the 'gay' remarks.
Some "Southern' kind of reference, or what?

Posted: 3/11/2012 11:31:11 PM EDT

[#6]

Quoted:

Well, my ass is slowly getting kicked, but I don't get the 'gay' remarks.

Some "Southern' kind of reference, or what?

Don't overthink it. I didn't.

Posted: 3/11/2012 11:34:53 PM EDT

[#7]

Quoted:

Quoted:
Well, my ass is slowly getting kicked, but I don't get the 'gay' remarks.
Some "Southern' kind of reference, or what?

Don't overthink it. I didn't.

Just have another glass OP. That's great stuff.

Posted: 3/12/2012 12:04:26 AM EDT

[#8]

Tag to remind me to pick up a bottle.

Posted: 3/12/2012 12:20:43 AM EDT

[#9]

The Kentucky STRAIGHT bourbon.

Posted: 3/12/2012 1:55:07 AM EDT

[#10]

Do want

Posted: 3/12/2012 8:26:35 AM EDT

[#11]

Quoted:
The Kentucky STRAIGHT bourbon.

Oh, wow...I wasn't 'on the ball'...

Posted: 3/12/2012 8:59:45 AM EDT

[#12]

How much is that per fifth?

Looks good but I'm thinking of getting that stuff that the Justified bad guy likes.

Posted: 3/12/2012 9:04:03 AM EDT

[#13]

Quoted:
I like it neat. Its actually incredibly flavorful. A lot of pronounced fruit, surprising amount of complexity at that high of proof. Still have half a bottle left, it kicks ass. And kicks your ass.

Complexity like gasoline?

Posted: 3/12/2012 9:07:01 AM EDT

[#14]

Basil, Knob, Bakers and Bookers are basically all the same, just diluted to a different proof. Try Bookers at over 120 or try the best there is at over 140:

Posted: 3/12/2012 9:10:43 AM EDT

[#15]

It has an iron sight.

I like that.

Posted: 3/12/2012 9:25:17 AM EDT

[#16]

Good stuff.

Posted: 3/12/2012 9:29:05 AM EDT

[#17]

140 proof bourbon?

How long did that age in a dry place? That barrel must have been mostly empty when they opened it.

Posted: 3/12/2012 9:31:08 AM EDT

[#18]

Quoted:

Quoted:

I like it neat. Its actually incredibly flavorful. A lot of pronounced fruit, surprising amount of complexity at that high of proof. Still have half a bottle left, it kicks ass. And kicks your ass.

Complexity like gasoline?

Go troll a vodka thread.

Posted: 3/12/2012 9:40:22 AM EDT

[#19]

Quoted:
KNOB CREEK 120-PROOF

http://whiskeygoldmine.com/wp-content/uploads/2011/07/knob_creek_single_barrel_reserve-bourbon.jpg

Add a few drops of water to 'enhance' the natural goodness.

With ice if you like.

Neat if you dare.

This is really fucking good Kentucky Straight Bourbon Whiskey.

Luv me some knob creek.....try 1792 good stuff also!!!

Posted: 3/12/2012 9:41:58 AM EDT

[#20]

Knob tastes like lighter fluid to me. That stuff there would probably kill me, or at the least cause blindness.

Posted: 3/12/2012 10:06:00 AM EDT

[#21]

Yeah, it's definitely good stuff.

Posted: 3/12/2012 10:08:30 AM EDT

[#22]

As I enjoy plain old regular Knob Creek, I think I'll have to pick a bottle of the 120 up now.

Posted: 3/12/2012 10:12:27 AM EDT

[#23]

at much over 100 proof, I seem to get more "burn" than "taste". I like Booker's, but with a splash of water to bring it down to around 100 proof.
I like Eagle Rare, neat; at $28-$30 a bottle, it's 2 for 1 compared to Booker's.

Posted: 3/12/2012 10:16:43 AM EDT

[#24]

I love Maker's Mark and Knob Creek but I've found that Evan Williams 1783 is an excellent bourbon and is easier on the pocketbook.

Posted: 3/12/2012 10:19:53 AM EDT

[#25]

You should try Jim Beam devils cut if you have not already. It's very very nice.

Posted: 3/12/2012 10:32:16 AM EDT

[#26]

Thanks, going to have to see if they have it at the ABC or can order it.

Posted: 3/12/2012 10:34:47 AM EDT

[#27]

I think this is next up on my tasting list.

Posted: 3/12/2012 10:38:57 AM EDT

[#28]

Quoted:

I think this is next up on my tasting list.

http://drinkinsider.com/wp-content/uploads/2011/11/oldripvanwinkle10.jpg

That...is the stuff right there!

Posted: 3/12/2012 12:18:45 PM EDT

[#29]

There are some great suggestions in here. Have to find those.

Posted: 3/12/2012 12:33:33 PM EDT

[#30]

nectar of the gods

Posted: 3/12/2012 12:41:36 PM EDT

[#31]

Devils Cut is pretty good. I got a bottle of Gentleman Jack I'm working on now. Wild Turkey Rare Breed is good too.

*guess GJ isn't bourbon though...doh!

Posted: 3/12/2012 6:52:50 PM EDT

[#32]

That is what almost all bourbons come out of the barrel at. They are then cut with distilled water to 80 proof, etc. This is why most higher proof bourbons are called "barrel proof".

Quoted:

140 proof bourbon?

How long did that age in a dry place? That barrel must have been mostly empty when they opened it.

Posted: 3/12/2012 9:46:45 PM EDT

[#33]

No, most bourbons come out much closer to what they are put in the barrel at which by law is limited to 125 proof. That amount of enrichment means it has been in the barrel a long time and the angles have had more than their far share.

Posted: 3/12/2012 10:14:25 PM EDT

[#34]

Quoted:

No, most bourbons come out much closer to what they are put in the barrel at which by law is limited to 125 proof. That amount of enrichment means it has been in the barrel a long time and the angles have had more than their far share.

I don't get why the water would evaporate through the barrel faster than the alcohol. I'd think longer aging would lower the proof.

Posted: 3/13/2012 7:17:14 AM EDT

[#35]

The lower the mass of the molecule the easier it is to pass through the barrel (it really is a little more complected than that but it works for the substances we are talking about here). Water has a mass of approximately 18 amu, and ethanol is about 46 amu, which is selectively enriched by the aging process and even heavier compounds like acetic acid are concentrated even more in the barrel. This permeation works both ways and air gets back into the barrel to oxidize the bourbon.

This process also selectively increases the deuterium in the water, HDO and D2O, commonly called heavy water (a moderator for nuclear reactors) and other heavy isotopes. These stable isotopes have been used to catch bootleggers (http://www.isotopesignatures.com/sitepix/downloads/Food_Science_online_preprint_2012.pdf).

[ARCHIVED THREAD] - KNOB CREEK 120-PROOF.

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