Knob Creek Rye

Rye is a new type of whiskey for me. Before Prohibition, rye was the go-to American whisky - many of the cocktails we associate with bourbon today where invented with rye.

Long eclipsed by bourbon, rye is making a comeback in the American distilling scene. Lots of distillers, big and small, are producing rye whiskies, and the number you can find on the shelf of your local liquor store is steadily increasing.

What differentiates rye from bourbon? The main (51% or better) grain in the mash recipe. Bourbon is at least 51% corn, rye is at least 51% rye.

In general, what you get from the switch to majority rye is a spicier whiskey, drier, with punchier flavors, even a little peppery.

Which bring me to this week's dram, Knob Creek Rye. The label claims small batch and patiently aged, but includes no age statement. It's offered at 100 proof, which means it's not been watered down much from cask strength.

In the glass it is a lovely dark amber. To my nose, the bouquet is sweet, with a spicy and definitely alcoholic punch. WIth a splash of water, the alcoholic aroma recedes.

Sipped straight, there's spice and some sweet and then the burn of alcohol. This is not a whiskey that will sneak up on you.

I prefer this with a splash of water. The alcohol burns recedes, and more of the peppery spiciness balanced by corn sweetness (it's definitely not a 100% rye mash) comes out. It still has bite, but it sips so much more pleasantly.

I don't generally drink cocktails, but other reviewers have rate it as good for mixing.

My personal rating is that this is a solid rye whiskey. If you like rye, it's worth trying. Definitely drinkable, and it makes a solid addition to one's bar.

That said, it's unlikely that this will continue to have a place on my bar, once this bottle has been finished. I have found other ryes I like more, or that are as good, but cheaper.

Here in NC, this is  $40 for 750ml bottle. Not bad, but I'd like it more if it were a $30 bottle.